Friday, December 9, 2011

Ras Malai

My liking for sweets makes me try for a new recipe everyday. I cant live without eating deserts and sweets be it Indian or International. My tongue craves for it like anything. So here I am posting a very simple tried and tested recipe for these sumptuous desert, First we should know as to what is Ras Malai. It is a dish made with home-made cottage cheese, made into sweet dumplings and served with thickened milk with a tinge of saffron and mixed nuts like almonds and pistachios.

For making the chena for the Ras malai:
1lt milk
2tbsp Lemon Juice
1 cup sugar
4 cups water

For the Rassa:
1lt milk
3tbsp Sugar
1tsp Cardamom Powder
1/2tsp Saffron
2tbsp mixed nuts (Almonds + Pistachios)

  • Boil milk in pan. When it starts to boil add in lime juice.
  • Stir gently.
  • Then take a muslin cloth, separate paneer from water. Press well.
  • Hang the cloth on the tap to remove excess water for 30 minutes.
In the meanwhile for the rassa:
  • Boil the remaining 1lt milk in a pan, when it starts to boil, lower the flame.
  • Add in cardomom powder, and saffron.
  • Mix well.
  • Let it simmer on low flame, till milk is reduced to half of what it was.
After 30 minutes:
  • Take the chena, make sure that there is no water in the paneer.
  • If required, grind it the mixer.
  • Knead it into a smooth dough.
  • Now divide this into small flat balls.(Make sure that there is no crack in the ball) 
  • Now take a pressure cooker, add water and sugar.
  • When it starts to boil, slowly put the paneer discs into it.
  • Close the lid.  
  • After one whistle, switch off the gas. 
  • Take out the Paneer discs from the cooker, after 5 minutes.
  • Squeeze each disc slighlty to remove the excess water.
  • The Rasa would be thickened by now. 
  • Add in mixed nuts in it.
  • Now add the chena discs into it.
  • Serve chilled.

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