Delicious Ras-malai


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Cold and creamy malai filled between two delicious bengali rasgullas. A tasty indian dessert.

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Delicious Ras-malai recipe - How to make Delicious Ras-malai

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Chenna

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients


Ingredients for rasgulla
5 cups milk
1 tbsp lemon juice
2 1/4 cups sugar
2 1/2 cups water
2 tsp plain flour (maida)

Ingredients for milk syrup
1/2 ltr milk
1/2 cup fresh cream
few saffron (kesar) strands
1 cup sugar
4 to 5 cardamoms (elaichi), powdered
2 to 3 tsp honey
raisins (kismis) as required
broken cashewnuts (kaju) as required
pistachios
soaked and chopped almonds (badam) (soak badam in water for 5-6 hrs then peeloff the skin, cut them into small pieces)
Method
Method for rasgullas

    Method for rasgullas
  1. Boil milk and add lemon to curdle, the mil will separate into curds.
  2. Suspend the curds in the muslin cloth to drain every single drop of water.
  3. Boil sugar, and water.
  4. With the palm of your hand mash the curdsfor 5 - 6 mins to break up texture.
  5. Sprinkle flour ,little at a time and mix well, mashing with your palm.
  6. Make balls of even size.
  7. Put few at a time in boiling syrup and boil for 10- 12 mins.
  8. When all rasgullas are done take out in a bowl.

Method for milk surup

    Method for milk surup
  1. Boil milk in a pan stirring occasionally till it is reduced to 1/4th.
  2. Add the cream and stir so that the cream dissolves in the milk to give a little thick consistency.
  3. Add all the dryfruits kept ready and boil.
  4. Add sugar and stir well.
  5. Add elaichi powder and saffron.
  6. Keep aside to cool the milk syrup.
  7. Now press the rasgullas to drain off the syrup
  8. Add them to the milk syrup and keep in fridge for 4-5 hrs to make it chilled.
  9. Garnish with pista and elaichi and d serve cold.


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This recipe was contributed by shipra malhotra on 10 Oct 2005


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