Re: Rasmalai
I had too 
3 times 
I ll update tomorrow 
Re: Rasmalai
The ricotta cheese one, they do not come out hard or crispy, rather yummy, cuz you make like a 1 inch thick layer and bake :)
i have yet to try the one with powdered milk
Re: Rasmalai
My khala makes the best rasmalai. 
Donāt have the recipe, canāt help. :halo:
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you know...with the ruined ras malai...you can jsut make kheer. blend it all together, add some chawal and instant kheer. after all...it is milk.
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i allways mess up rasmalai.
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There's also the traditional way of making the paneer for the rasmalai. In boiling milk, I think you add a spoon of white vinegar. The curds rise to the top and you then scoop them out and place them in a cheesecloth. You let that drain over a bowl for several hours, and then you can shape the cheese into flattened balls. It's softer than ricotta, but ricotta and paneer are virtually the same and are made the same way.
Re: Rasmalai
^ That's how my mom makes it. It's awesome. No ras malai (made from baked ricotta cheese, powdered milk, or laziza packs) can beat it. I've had them all.
I've tried making it with fresh Ricotta cheese (from the deli) a few times, and it turned out great.
Take about 200 grams of fresh ricotta cheese (make sure it's firm) and 2 tsp of semolina flour (Suji). Knead together into a smooth mixture. Cover and set aside for a few minutes.
In a pot, add about a litre of milk, a few tbsp of thickened cream, and sugar to taste. Cook on low heat, stirring occasionaly. You can add sliced/grounded pistachio if you like.
Knead cheese mixture some more and make into small balls.
In a separate pot, boil 2 to 3 cups of water with 1 - 2 cups of sugar or more. You'll have to make sure it's REALLY sweet. As soon as it starts boiling, reduce the heat and add the cheese balls to it. Let them boil in water for around 10 to 12 minutes. Stir them very carefully as they can break very easily. They float at the top so you'll have to make sure you stir them to absorb the sugar water.
Once your milk/cream is ready, take balls out of sugar water and carefully put them in the milk/cream mixture. Stir gently, cover and cook on very low heat for 5 minutes. Transfer to a dessert bowl. Let it cool and then refrigerate. Garnish with sliced/grounded pistachios.
You can use half & half cream instead of thickened cream. Just use the entire carton (small or medium size) since it's not as thick as thickened cream. Use less milk if you use half & half.
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carebear...i've never tried making rasmalai like this from ricotta....i made it a few times and baked it.....
next time i'll try it this way....
thanx 4 sharing....
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cb i love you :love:
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CB: what's this "2 tsp of cream of semolina flour (Suji)"
Where do you find it?
I have never seen a cream of suji..is it just me?!?!
Re: Rasmalai
oops...that was a typo. :o I was gonna say 'cream of wheat' but thought semolina would do. Let me edit.
Re: Rasmalai
One quick question: how thick is the milk supposed to get for ras malai? I made some yesterday and I thought it was good, but my husband said he preferred it thicker like "thinned out yogurt." I've never had rasmalai with a creamy consistency like that. What's the right way?
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I always thought it was supposed to be creamy. I've had the runny kind but never liked it. I prefer it creamy...not too thick though. That just makes you nauseous.
Re: Rasmalai
boil 1 gallon of whole milk
add 1 qt buttermilk
cool for 5-10 minz
add the mixture in a cheesecloth to drain
add 2 tsp raw sooji to the drained mixture
mix til smooth
make the balls (a lil flat)
Syrup:
1 1/2 cup sugar and
4 cups water
let it boil
add balls to syrup
Boil all following ingredients together:
1qt half n half
add 1 illachi
and 1/2 cup sugar
add pista/badam
add the balls. to the above mixture.
ive made this a few times and it turned out great but the half n half mixture turned out too thin...i like my rasmalai thicker. i was told that i didnt let it boil long enough....the more u boil the thicker it gets.
Re: Rasmalai
ohh my mums really good in makin ras malai aur i'll say she's really good in makin all sort of sweet dishes mashAllah se
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ok i have a question. if i combine AE's method to make the cheese, and CB's method to make the ras...it should be the same thing, right?
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yes it would be.
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Okay I made rasmalaie twice, using Diva4Uās recipeā¦ It worked great for me
Not the first timeā¦ but second time, I put a more of my dhiyan in it, and it was a success.
I made a slight change though.
In the milk syrup, I added half the can of evaporated milk, (not condensed)ā¦
And it tasted just like Pakistani rasmalaie. 
Re: Rasmalai
quick question:
I'm making ras malai right now using CB's method. Though I'm using cottage cheese instead of ricotta. My question...how do you get the cheese to be a bit harder? It's still a bit runny for my liking and I'm not sure how I can make the balls with that consistency =S