How to make rasmalai at home?

Answer 1

Rasmalai

250 g panir (curdled milk)
2 1/2 tablespoons refined flour (maida)
4 cups sugar
10 cups milk
1/4 teaspoon cardamom powder
4 almonds
4 pistachios

Crumble chenna and knead it.
Add two tablespoons of maida and knead again with the palm to make a smooth dough.
Divide into sixteen equal portions, roll into balls and press slightly to flatten them.
Thinly slice almonds and pistachios. Dissolve two cups sugar in two cups of water, bring to a boil.
Slowly lower the chenna balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and half tablespoon of maida and bring to a boil again.
Cook for few minutes. Meanwhile boil milk in a thick-bottomed pan, lower heat and continue to boil till it is reduced to a thick consistency (one-third of its original volume).
Add rest of the sugar and green cardamom powder and keep boiling till the sugar is dissolved. Remove from heat, cool and refrigerate for an hour.
Add sliced almonds, pistachios and orange powder and mix again.
Squeeze the chenna balls and put them into the chilled milk. Refrigerate it for another half an hour. Serve chilled.

Rasmalai

1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5-6 almonds, diced very thinly
6-7 saffron strands

Sour the whole milk with lemon juice.
Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
After 1/2 hour take out the weight and knead the chenna very properly.
Make small balls of the size of dime.
TO MAKE SUGAR SYRUP.
In a sauce pan boil 3 cups of water and sugar together.
when it starts to boil, drop in the chenna balls.
On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
Now take out the chenna balls from the sugar syrup.
While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
switch off the heat.
place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
Serve cold.

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
100 g sugar (1/2 cup)
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.

Answer 2

2 lbs 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




Preparation of ras malai:


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 the rasmalai with pistachios, chill for 2-3 hours and then serve!!

Answer 3

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

ENJOY!!

Answer 4

If u eat egg then this is very good receipe.
Take one litre of milk add sugar(u can use few strends of saffron also) and keep on medium fire.Mix one cup milk powder,1 teaspoon baking powder and 1 egg into bowl.apply ghee on your hand and make small round and flatten it slightly from this mixture if u r not able to make round then u put this mixture in boiling milk like dumplings(like u fry pakora in oil,u have to put medium size dumplings in milk)after 5 minutes u turn the side and switch of the gas after 10 miutes(If u want thicker then u can boil for 5 to 10 minutes.
Garnish with chopped almonds.
Believe me there is no test of egg atall.People want be able to realise that egg been used in the rasmalai.

Answer 5

Rasmalai Recipe
The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a sweet dish.


Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

Answer 6

Indian Princess,not particular there's a worry-loose recipe, merely recipes that are literally not as complicated as others. try this one on: For the products Milk Powder - a million.5 cups Egg - a million For the liquid base complete cream milk - 4 cups Sweetened condensed milk - a million/2 tin (adjusting in accordance to the length of your sweet teeth) beaten cardamom - 3 you should use different flavoring of decision like rosewater, pistachios, almonds, saffron, etc. How I Made It: a million. mix the egg and the milk powder mutually to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on hands. If too sticky, hose down hands. Lay those flattened products without overlapping, on a tray. 2. warmth a great bottomed pan and produce the milk to boil. as quickly because it starts boiling, carry the nice and cozy temperature to sim and gently, very gently, upload the milk powder-egg discs to this. 3. you do not favor to mix or stir a lot, yet be careful to furnish the discs sufficient space from one yet another contained in the liquid. they are going to improve slightly even as they commence cooking. 4. After about 10 minutes, upload the beaten cardamom and. enable it prepare dinner for yet another 10 minutes. 5. even as the products have higher extensively and seem smooth and cooked by (take out once piece, destroy and verify interior if the dough remains sticky), get rid of from hearth. 6. upload the condensed milk even as nevertheless warm and combine gently. adjust quantity in accordance to sweetness required. sit back earlier serving.

Answer 7

* 4 cup milk for channa
* 3 cup milk for Ras
* 4 - 4 1/2 tbsp. sugar for Ras
* 1 cup sugar
* 3 cups of water
* saffron, cardamom, pista, almonds
* lemon juice

First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously. Then drain it in a thin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it.Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it. Refrigerate it.

Answer 8

milk powder 3/4cup(big) baking powder 1/4tsp 1 egg fresh milk 1/2 litersugar 5 tbspfew pistas crushed vanilla essence 2 drops.mix milk powder ,baking powder and egg and make a dough.make balls and keep aside.heat milk in a pan.add vanilla essence,pistas and sugar.bring to a boil,add the balls and cook till balls rise up and float.chill and serve

Answer 9

first boil milk until this start getting hard,(this will take appox. 20-25 min.) then add milk powder it make milk so hard like malai, as ur taste also add sweetend condesend milk as per ur taste. keep bowling on low heat for 15 more min. to mix completely, then add rasgullas in this, add must remember u have to press rasgullas completely before add into malai.keep this for 10min. & serve cool.

Answer 10

Easiest way is to immerse the rasogullas in condensed milk diluted with a little of normal fresh milk .
GArnish with chopped nuts and kesar.
PS --- u may slit the r/gullas in half [lenghtwise] and then put in milk.

Answer 11

you culd check out the links below

http://origin.ndtvcooks.com/showonlyrecipe.asp?cond=find&id=266&category=Desserts

http://origin.ndtvcooks.com/cookssearch.asp?searchtextfordisplay=rasmalai&searchwhat=recipes&wordmatch=allwords