hi there what is your secret ingredient when making the indian dessert ras malai?

Answer 1

ras malai

Ingredients:

For Cheese Dumplings:

Milk 1/2 litre
Refined flour (maida) 1 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp

For Cream Sauce:

Milk 3/4 litre
Sugar 5 tbsp
Sliced Almonds and Pistachios For decoration

Method:

1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna(cheese) dumplings will puff up.
9. On cooling, add rose essence.Keep the cheese dumplings aside.
10. Boil milk in a heavy base saucepan.
11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally to prevent its sticking to the bottom of the pan.
12. Add sugar and cook for 5 minutes.Switch off the heat.
13. Let the sauce cool. On cooling, add the cheese dumplings(squeese the syrup).

Decorate with the sliced dry fruits. Refrigerate and serve chilled.

Answer 2

1 cup Powdered Milk
1 Egg
1 tsp of Oil
1/4 tsp Baking Powder



1 liter of Milk
6 tbs of Sugar
Seeds of 1 small Illaichi
1 tbs of (chopped) Pista
1/2 tsp of Kevera Essence





1) Mix together the ingredients into a dough and form into small oval,slightly flattened balls. Meanwhile boil the milk with sugar and illaichi seeds.

2) When the milk starts to boil add the malai balls. When they start to swell up lower the heat and cook for 10 minutes.

3) Just before removing from heat add kevera essence. Garnish with pista.


Serving Suggestions: Serve Chilled

Answer 3

Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit. The key is home made paneer.

INGREDIENTS:
Paneer made from 1liter of milk
1 liter full cream milk
1/2 cup sugar
1 tablespoon cardamom powder
4 cups water
1 cup sugar
1/2 cup thinly sliced almonds or pistachios

PREPARATION:

Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
Knead the Paneer (How to make Paneer) in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
Before serving, garnish with slivers of dried fruit.

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A special favorite with North Indians, paneer (cottage cheese) with its delicate milky flavour is used all over India to make delicious dishes ranging from curries to desserts. Available at most supermarkets in block form or even as curds, it readily takes on the flavor of the spices in which it is cooked. When used to make desserts it gives a rich and creamy flavour. Paneer can be bought at the supermarket or better still, made at home quite easily. Here’s how:

INGREDIENTS:

1 litre full-cream milk (use lean milk for a low-fat version)
½ tsp citric acid/lemon juice
½ cup warm water

PREPARATION:
Set the milk up to boil.
As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete.
Strain the mixture through a clean muslin cloth.
Hold it under running water for a minute and then press out the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
To make the paneer into a block tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required.

Answer 4

Cardamom

Answer 5

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Answer 6

MIX 1MUG MILKPOWDER,1 TSP BAKING PWDR 2 TSP OIL AND 1 EGG.MAKE BALLS WITHOUT CRACKS

BOIL 11/2 LTRS MILK.ADD A PINCH OF CARDOMOM AND SALT AND SUGAR AS PER UR TASTE.WHEN BOILING PUT BALLS ONE BY ONE.THEN INCREASE HEAT,THEN REDUCE,AGAIN INCREASE WHEN BALLS LOOK LIVELY,TURN OFF WHEN DONE.ADD NUTS, ROSE ESSENCE AND SAFFRON

ITS NICE WHEN KEPT IN REFRIGERATOR

Answer 7

My secret is that I never use powder milk. I always use "khoya" some people call it "mawa".

Answer 8

Rat brain.

Answer 9

never made it at home always buy it from outside!
i love it