Ras Malai

Lifestyle Parenting, Household Affairs and Cuisine corner
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***I’ve been craving it since the start of Ramadan.

Anyone know an easy recipe ? Please Share

Thanks in advance !

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Re: Ras Malai

*waiting for nice sweet sweet rus malai :yummy:
*

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Re: Ras Malai

Dont you get those Ready to Cook kind of packs there? Look for Shan and Lazeeza kind of brands. I hope they have Ras Malaiee pack too.

The Hi/Bye Thread
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This is the easiest and tastiest recipe I’ve found so far.

Priya’s Kitchen: Rasmalai

I just reduce the sugar a bit (around 4 tablespoons) because it’s too sweet for me. But most other people are fine with the recipe’s recommended amount of sugar.

Have fun!

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Re: Ras Malai

  • Rasmalai recipe with pics:

How to make Rasmalai (Rasamalai) | Spicy Tasty

  • A very unusual recipe but still looks good:

Priya’s Kitchen: Rasmalai

H BirthDay ~*~HAKUNA MATATA~*~
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Re: Ras Malai

There ain't no such thing as Raas maalai without saffron and Rose water.....

And i don't think , she can get that easily around her place :)

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No I don't have any indian /paki stores nearby..........:(

Thx mistral & mahismart for sharing !

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Re: Ras Malai

***Can I used skimmed milk and add the lemon juice to reduce it to make the paneer ?
Or does it have to be full cream milk ?

khushbu
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Re: Ras Malai

sheyn i think you need minimum of 2% milk ...

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Easiest go to Ambala

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Re: Ras Malai

my longest post everrrr on GS … only for sheynnn :hugz:

Ras Malai from scratch

Paneer:
you need at least 2% milk … whole milk is better. higher the fat content of milk, greater the paneer yield.

4cups 2% milk
approx 2 tbs lemmon juice.
cheese cloth/muslin cloth
large sieve

line your sieve with the cheese cloth and keep in in the sink. you’ll need this ready for later.
In a nonstick pan, bring milk to boil on med-med high heat. stir occasionally to prevent sticking at bottom. once milk is boliing , add lemon juice … 1 tbspn … stir, stir … you will begin to see curds forming. add the remaining lemon juice. continue stirring. You will know curdling process is complete, when the liquid takes on a watery, greenish hue.
immediately trasnfer to a sieve lined with cheese cloth or some sort of a soft, clean porous cloth. run cold water over top of curds to stop the cooking process. Your aim is to get soft sticky, crumbly paneer. If you over cook this … your paneer will be rubbery …
squeeze ou excess water from the paneer by twisting the cheese cloth around. Hang in from your faucet or something (:D) for at least 30 min to drain out allll the liquid.

Sheera/sugar syrup:

4 cup water
1 cup sugar
cardamom powder/seeds/pods … whatever you have handy

bring this mix to a rolling boil in a large pan … you need a large pan caue your ras malai tikkias will double in size while they cook.

Rabri/milk sauce
in my opinion, one should start making the rabri first, as it takes a long time …
4 cups of milk
sugar to taste
nuts of your choice
cadamom
saffron (optional)

place milk in non stick pan and cook on low/med heat till its nice and thick. consistency id really your choice … some ppl prefer real thick creamy othet prefer a thinner sauce. anyways, add sugar to taste, stir to melt. you can always add more milk if you find yourself with a too thick sauce. add nuts. lastly add cardamom.
once all done, transfer to a bowel in which you intend to store/serve your ras malai.

WHAT TO DO:

  1. once your paneer is hung n ready. dump it out into a bowel or clean countertop … kneed. the crumbles should come together into a soft, silky ball.
    break off bit to make small ball. flatten out the balls gently, then put a thumb print in middle. be gentle. I make 10-12 balls out of 4 cups of 2% milk.
  2. Take your paneer tikkias and put them into **HOT/boiling **sugar syrup/sheera. if you try to do this in luke warm syrup, your tikkis will fall apart :(. so yea nice gentle rolling boil.
    cook approx 7-10 min. you know its done when they double in size.
    turn off stove, remove the tikkis and some of the syrup into a seperate bowl n let them cool to room temp. once cool, pick up each … gently … give it a little squeeze to get the excess surup out ( you want this tikki to suck up the milk sauce … don’t you :wink: ) … so yea don’t skip this step.
  3. place the squeezed out paneer tikkias into the milk sauce. garnisk with additonal nuts. cover and chill before serving.
Achi chai .....
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Re: Ras Malai

Ras Malai using Powdered Milk

1 cup powdered milk (full fat .. low fat won't work here)
1tbspn oil
1 tbspn flour
1 egg
1tspn baking powder (not soda!)

Rabri: see previous recipe. ummmm you can also kinda cheat by mixing up milk with a can of condensed milk for instant rabri. :D

  1. sift all dry ingrediants. add the oil to the dry stuff.
  2. add a barely beaten egg to the above mixture and fold. **DO NOT OVERMIX. **we want a barely mixed crumbly consistency.
  3. now press together the crubles to make balls. thumb print in middle. Make 16 balls out of one cup of milk. yea these are small balls ... remember the baking soda? ... this will triple in size.
  4. bring milk + sugar to taste + cardamom to a boil. add the balls. cook in briskly simmering milk (NOT BOILING) approx 5 min. balls will triple in size.
  5. remove balls to serving bowel. to the milk sauce in the pan, add a can of condensed milk and nuts. stir to bring to preferred thickness. cool and pour over the malai balls. cover, chill n serve.

I LOVE RAS MALAI :WUB:

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Re: Ras Malai

***Ehlllllllllllllllllllllllll…awwwww Thank you hun . :hugz:

:bulbuli:

i’m gonna make it and invite you over for eid :D***

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Re: Ras Malai

Ma bhee aa jaoon :p

:@: