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Boondi Laddu in usa 

Boorelu/Pooranalu in usa

Ariselu in usa

Bobbattlu in usa

Sunnundalu in usa

Kaza in usa

Bhadhusha in usa

Mysore Pak in usa

Jangiri in usa

Thokkudu Laddu in usa

Gavvalu

Kajjikaya in usa

Rasmalai

Rasgulla

Gulab Jamun

Ravva Laddu in usa

Carrot Halwa

Double Ka Mita

Bellam Mittai

Penni Kaza

Kova kajjikaya

Ravva Kesari

Semiya Payasam

Chakkara Pongal

Rice Pudding

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

This recipe will makes 12 Ras Malai.

Ras MalaiIngredients:

for Rasmalai Patties:

4 cups milk

1/4 cup lemon juice

1 1/2 cups sugar

4 1/2 cups water

Pressure cooker

for Milk mixture:

3 cups of milk

2 1/2 tablespoons of sugar (adjust to your taste)

1/8 teaspoon crush cardamom

1 tablespoon sliced almonds and pistachios to garnish

Method

1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.

6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.

10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.

11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

15. Garnish with additional chopped nuts.

Making Paneer:

Mix lemon juice in half a cup of hot water and keep aside.

Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.

As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.

To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.

If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.

Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

Making the Rasmalai:

Divide the dough into 12 equal parts and roll them in smooth balls.

To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!

Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening.

Take out the patties from the syrup and squeeze them lightly,and keep aside.

Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

 Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.

Add the cardamom and mix in. Garnish with sliced almonds and pistachios.

Serve the Rasmalai chilled.

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA

Indian Sweets Online USA