Best Rasmalai/Sheera Recipe?

Question

Dear friends from India. Could you please give me a good simple recipe for Rasmalai and and Sheera.
Thanks a lot

Answer 1

Rasmalai
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Ingredients
32 oz ricotta cheese(or an equivalent amt of
freshly made Paneer)
10 oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

Method
If you are using the Ricotta cheese,
mix together the confectioner's sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

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Sweet Sheera
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Ingredients

1 cup of Rava
1 cup of Sugar
1 cup of Milk
1.5 cups of Water
1 gm of crushed Cardamom powder
Dry fruits, if required (Almonds, Cashews)
A pinch of Saffron
1 crushed Banana
2 spoonful of Pure Ghee to fry the rava

Method:


Take the mentioned amount of rava in a deep vessel. Roast it continuously in the vessel, without burning it. Continue doing it for 2-3 minutes on a low flame.
Now, add the mentioned amount of pure ghee, again roast it for sometime (3-4 minutes) on a medium flame without burning the rava. Sprinkle some water over the rava, so that it absorbs water and increases in size. Stir it one more time. The roasted rava can now be removed and placed aside in a dish.
Take the mentioned amount of sugar, milk & water in the same vessel. Add the cardamom powder. Stir the mixture very well. Dry fruits, saffron & banana can be added at this moment. Bring the mixture to a boil & do not forget to lower the flame.
Its time to add the roasted rava, stir it quickly before the lumps are formed. Cover the vessel with a lid, so that the rava gets steam cooked & the liquid evaporates to form a solid mass.
Serve it hot alongwith Kanda Bhaji (Onion Pakora) or Potato Vada.

Answer 2

Rasmalai

Ingredients

2 lbs Cows Milk or Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Method


Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares. Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate with pistachios, chill for 2-3 hours and then serve.



Sheera
Ingredients
1 cup whole milk
1/2 cup condensed milk
4 tbsp. ghee(clarified butter)
4 tbsp. sooji (rawa or semolina) (I personally use aata or wheat flour)
1 tsp cardamom powder
2 tbsp. raisins
1 tbsp. almonds, sliced fine

Method
Melt the ghee in a non stick pan.
Add the rawa and STIRR until the rawa turns golden brown. you should be able to smell it cooked....dont over do or you would burn the stuff....cook on low or medium heat only and use a non stick pan
Mix the milk and the condensed milk in a pan and set aside.
Add the rava to the milk mixture and the add the
cardmom powder while still on flames...low flames i meant
Stir well. its hard to stirr it this time..but make sure you stirr it
Cook until dry and the ghee separates from the rawa.
Add the raisins and stir well.
Remove from heat.
Garnish with almonds and cashews if you want
Serve either hot or chilled.

Answer 3

After reading the above answers, I think you have enough recipies of rasmalai.So I will not waste your time & only give you a great recipie for sheera. You have not specified which type you are interested in learning.So I shall mention only the most basic one.


Ingredients : 1 katori sooji
1 katori aatta
2 katori ghee
2 katori sugar
4 katori water

Method : Heat ghee in a heavy bottomed pan add aatta & sooji together to it & fry on medium heat till golden or till starts to smell nice. stir continously. Now add water and sugar to it and
mix thoroughly on high flame.This is the only tricky part in this dish.You have to be quick in stirring so as no lumps are formed.Continue to stir till water evaporates and sugar is dissolved.The sheera will leave the sides of the pan when it is done to perfection.Remove & serve hot garnished with elaichi powder of nuts.

A variation you could try would be to mix a little milk in the water.Make sure to reduce the water then so the ratio remains the same.

Answer 4

You asked for a 'simple' recipe. so here is what i do to make rasmalai. Buy a can of condensed milk, and dilute it with some boiled milk for appropriate sweetness etc. Get some ready Rasgullas( amul or haldiram) squeeze out the sugar syrup from it ,flatten them on ur palm,and let it float in the milk mix for a while. cool it and u have instant rasmalai..

Answer 5

1.Easy Rasmalai

Ingredients for Cooking

1 tin of rasagullas
1 tin condensed milk
1/2 liter milk (if in the USA can use the half & half milk )
Saffron strands
Badam,pistas grated for granish

Method:

Drain out the jeera in the rasagullas, soak it in the milk for an hour
Then separate the milk from the rasagullas.
Keep the rasagullas aside
Boil the milk until it becomes 1/2 it's quantity (if it's half and half milk boil it for half hour ).
Add the saffron strands to the milk when it's done remove it from the fire, let it cool down to room temperature
In a large bowl (the one u wish it to set it ) pour the condensed milk
Add the boiled milk to it mix, until it blends well.
Slowly add the rasagullas to it.
Put half of the grated nuts to it.
Keep it in the fridge for 6-7 hours, for best results let it stay overnight.
Granish it with the rest of the nuts while you serve it.


2.Rasmalai

Ingredients

Milk Powder - 1 cup
Egg - 1
Baking powder - 1/2 teaspoon
Milk - 1 litre
Sugar - 1 cup

Method:


Keep milk & sugar for heating.
Mix milk powder & baking powder
Add egg to it & make small balls.
Add the balls to the boiling milk.
Boil for 10 minutes on high flame.
Serve when cool.

Answer 6

Rasmalai

For the cottage cream cheese balls
2 liters milk
1 tablespoon lime juice (any curdler like vinegar or citric acid)
800 ml water
900 g sugar
20 gm. flour (optional)
3/4 teaspoon baking powder (optional)
For the thickened milk
500 ml whole milk
1/2 c sugar
3-4 green cardamoms, peeled and ground coarsely
25 g pistachios, blanched,skinned and slivered
1/4 teaspoon saffron, dissolved in
15 ml milk

For the cheese balls: Bring the milk to boiling point.
Add the lime juice/ vinegar in little doses till the milk curdles completely and the liquid separates from the cheese.
Strain the cheese after washing it in a number of changes of water to ensure that there are no traces of the lime or vinegar left.
Hang it in a cheesecloth for about 40 mins to allow the remaining water to drip away.
Put the drained cheese on a plate or in a food processor.
Knead or blend on low to a smooth consistency.
Now add the baking powder and flour (if using)- add it only if the dough is too sticky and unmanageable.
In the mean while keep the water to boil and add the sugar to it.
Let it dissolve completely.
Skim away any impurities.
Bring to a simmering point.
While this is boiling shape the dough into 20 little walnut shaped balls if making rasgollas (balls in sugar syrup) and into flat shapes like patties for rasmalai.
Add the balls to the syrup (put one on a trial basis first if it breaks up you may need to add a little more flour to the dough. Otherwise you may end up with all of them forming a huge mess in the water) and simmer on low heat till the balls are double in size (about 10 mins)- for rasgollas you may have to boil them for around 20 mins and add the cardamom and saffron to the water.
Carefully remove the balls with a slotted spoon and keep aside for 3-4 mins to drain.
For the rasgollas pour the syrup over the balls when it has cooled and refrigerate till needed.
For the rasmalai you will have to make the thickened milk: Reduce the 500 ml milk to half (250 ml) on low heat stirring occasionally (add the cardamom powder to the milk as it simmers).
Add the sugar stir, cool and refrigerate.
To serve, pour the chilled milk over the cheese balls and refrigerate for atleast 30 mins.
Sprinkle with the saffron strands and the pistachios.
Alternatively you can add the saffron and rose water instead of the cardamom as the milk boils so that it gets coloured for a kesari rasmalai.
Note: Most of the time I do not thicken the milk too much but just bring the milk to a boil and add sugar and give the rasgollas a boil in the milk too and then chill.

Sheera

1 cup milk
60 ml condensed milk
4 tablespoons ghee
4 tablespoons semolina
cardamom powder
10 g raisins
40 g almonds, finely sliced

Mix milk and condensed milk in a pan.
Set aside.
Melt ghee in a non-stick pan.
Add semolina.
Fry until the semolina turns brown.
Add the milk mixture and cardamom powder.
Stir well.
Cook until dry and the ghee separates from the semolina.
Add raisins.
Stir well.
Remove from heat.
Garnish with almonds and serve!

Answer 7

Rasmalai

Ingredients

Milk Powder - 1 cup
Egg - 1
Baking powder - 1/2 teaspoon
Milk - 1 litre
Sugar - 1 cup

Method:


Keep milk & sugar for heating.
Mix milk powder & baking powder
Add egg to it & make small balls.
Add the balls to the boiling milk.
Boil for 10 minutes on high flame.
Serve when cool.

Answer 8

the hand-crafted Kaajals are darkish and durable yet they do smudge somewhat if rubbed. The recipe to make is rather common. Take 2 airborne dirt and dust Diyas or Lamps. mild a flame employing a cotton stub with help of any oil. conceal the lamp or diya with the different one leaving somewhat area for air. positioned adequate oil so as that it lasts for some 6-8 hours. After the flame dies, deliver mutually the soot from lamp and use dry kajal. it quite is rather darkish and mutually as employing, soak up finger and blow away extra quantity. each and every of the final! Poonam

Answer 9

Best Rasmalai Recipe

Answer 10

rasmalai is the best recipe but i don't know.