Simple Way to Make Perfect Ras Malai
date: 2020-07-12T23:43:32.874Z
image: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
author: Kate Barrett
ratingvalue: 4.2
reviewcount: 40104
recipeingredient:
- " For preparing Chena" - "1 liter full cream milk for preparing Chhena" - "2 teaspoon lemon juice or white vinegar" - " For preparing Sugar Syrup" - "300 grams sugar" - "3 cups water" - "1 tablespoon milk optional to remove impurities from syrup" - " For Rasmalai Milk" - "1 liter full cream milk" - "100 grams sugar" - "2 pinch saffron threads" - "15-16 chopped almonds finely chopped into long pieces" - "15-16 chopped pistachio finely chopped into long pieces" - "3-4 green cardamom seeds crushedpowder"
recipeinstructions:
- "How to prepare fresh Chena To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil." - "After the milk starts to boil, reduce the flame to low. Add around 2 tablespoons of vinegar or lemon juice in the milk and continue stirring the milk. You will see the milk starts to curdle. If the milk does not curdle completely add little more vinegar or lemon juice and stir it well with a spoon." - "When the milk gets curdled completely, switch off the flame and let it rest for 2-3 minutes to settle." - "After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus we will get soft Chena perfect for our Ras Malai Recipe." - "Now place a large steel strainer lined with thin muslin cloth over a large bowl. Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top." - "Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly." - "Then Rinse this Chena under cold running water, to remove it's acidic behavior and sour taste that it has acquired from vinegar or lemon juice." - "Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Ras Malai." - "How to make Rasmalai Put the Chena on a plate and rub it with your hands to turn it into smooth and soft. Rub the Chena till the grain gets removed in it. As soon as the grains disappear from the Chena, stop rubbing it. A very soft dough like Chena is ready." - "Take out a small piece of Chena from this soft Chena dough. Then roll it between your palms to make small balls. Once it turns into a ball, press it between the palms and make a thick flat spherical shape." - "Similarly, make a thick flat spherical shape from the rest of Chena and keep it on a plate. Cover them with a wet cloth and keep aside." - "You can easily make 10 to 12 Rasmalai from this much Chena." - "How to cook Rasmalai For cooking Rasmalai we need to prepare sugar syrup first. For this mix 300 grams of sugar with 3 cups of water in a vessel and keep it on high flame over the gas." - "When the water starts boiling and the sugar dissolves completely in the water, check for impurities in sugar syrup. If you find impurities in sugar syrup, then add a tablespoon on milk in the syrup and let it boil." - "After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup." - "Once the sugar syrup is crystal clear put all the chenna balls in this boiling syrup and let them boil for 18-20 minutes." - "Always keep the syrup boiling and bubbling to cook Rasmalai thus always keep gas on high flame. Cooking the Rasmalai this way turns them to almost double in size while soaking the syrup." - "As they turn double in size turn off the gas and let the Rasmalai cool down while keeping them in the syrup." - "How to prepare thickened milk for Rasmalai To thicken the milk, put the milk in a heavy-bottomed vessel and keep it over the gas on medium flame." - "Once the milk starts boiling, keep it constantly stirring with a spoon. Also, add saffron and chopped dry fruits in it." - "Keep cooking, till the quantity of milk reduces to it's half. Once the milk is reduced to half add sugar and cardamom powder in the milk and cook for another 2-3 minutes while stirring continuously, till the sugar dissolves completely." - "After the sugar gets dissolved in the milk, turn off the gas. The thickened milk is ready for Rasmalai." - "Take out the previously cooked Rasmalai from the sugar syrup and put it in this thickened milk." - "Delicious Rasmalai is ready. Keep it in the refrigerator for 4 to 5 hours." - "Please tag @appetizing.adventure on Instagram if you try it!"
categories:
- Recipe
tags:
- ras - malai
katakunci: ras malai
nutrition: 246 calories
recipecuisine: American
preptime: "PT13M"
cooktime: "PT49M"
recipeyield: "3"
recipecategory: Dinner
---
Ras malai or rossomalai (Bengali: রসমালাই) or rasamalei (Odia: ରସମଲେଇ) is a dessert originating from the Indian subcontinent. The dessert is called rossomalai in Bengali language, ras malai in Urdu and Hindi and rasa malei in Odia. Though ras malai is made in different places, of them Comilla District in Bangladesh and Kolkata in Indian state of West Bengal are known. East India, especially Bengal, is extremely popular and proud of their array of milk based mithais and rasmalai is one of those delicacies.
Ras Malai is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Ras Malai is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have ras malai using 14 ingredients and 25 steps. Here is how you can achieve that.
##### The ingredients needed to make Ras Malai:
1. Take For preparing Chena 1. Prepare 1 liter full cream milk for preparing Chhena 1. Make ready 2 teaspoon lemon juice or white vinegar 1. Take For preparing Sugar Syrup 1. Get 300 grams sugar 1. Get 3 cups water 1. Make ready 1 tablespoon milk (optional to remove impurities from syrup) 1. Make ready For Rasmalai Milk 1. Prepare 1 liter full cream milk 1. Take 100 grams sugar 1. Get 2 pinch saffron threads 1. Get 15-16 chopped almonds (finely chopped into long pieces) 1. Take 15-16 chopped pistachio (finely chopped into long pieces) 1. Get 3-4 green cardamom seeds (crushed/powder)
Ras Malai, Rasmalai, Bengali Dessert 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. Ras Malai or Rosso Malai or Rasmalai, a famous dessert of eastern India.
##### Instructions to make Ras Malai:
1. How to prepare fresh Chena - To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil. 1. After the milk starts to boil, reduce the flame to low. Add around 2 tablespoons of vinegar or lemon juice in the milk and continue stirring the milk. You will see the milk starts to curdle. If the milk does not curdle completely add little more vinegar or lemon juice and stir it well with a spoon. 1. When the milk gets curdled completely, switch off the flame and let it rest for 2-3 minutes to settle. 1. After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus we will get soft Chena perfect for our Ras Malai Recipe. 1. Now place a large steel strainer lined with thin muslin cloth over a large bowl. Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top. 1. Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly. 1. Then Rinse this Chena under cold running water, to remove it's acidic behavior and sour taste that it has acquired from vinegar or lemon juice. 1. Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Ras Malai. 1. How to make Rasmalai - Put the Chena on a plate and rub it with your hands to turn it into smooth and soft. Rub the Chena till the grain gets removed in it. As soon as the grains disappear from the Chena, stop rubbing it. A very soft dough like Chena is ready. 1. Take out a small piece of Chena from this soft Chena dough. Then roll it between your palms to make small balls. Once it turns into a ball, press it between the palms and make a thick flat spherical shape. 1. Similarly, make a thick flat spherical shape from the rest of Chena and keep it on a plate. Cover them with a wet cloth and keep aside. 1. You can easily make 10 to 12 Rasmalai from this much Chena. 1. How to cook Rasmalai - For cooking Rasmalai we need to prepare sugar syrup first. For this mix 300 grams of sugar with 3 cups of water in a vessel and keep it on high flame over the gas. 1. When the water starts boiling and the sugar dissolves completely in the water, check for impurities in sugar syrup. If you find impurities in sugar syrup, then add a tablespoon on milk in the syrup and let it boil. 1. After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup. 1. Once the sugar syrup is crystal clear put all the chenna balls in this boiling syrup and let them boil for 18-20 minutes. 1. Always keep the syrup boiling and bubbling to cook Rasmalai thus always keep gas on high flame. Cooking the Rasmalai this way turns them to almost double in size while soaking the syrup. 1. As they turn double in size turn off the gas and let the Rasmalai cool down while keeping them in the syrup. 1. How to prepare thickened milk for Rasmalai - To thicken the milk, put the milk in a heavy-bottomed vessel and keep it over the gas on medium flame. 1. Once the milk starts boiling, keep it constantly stirring with a spoon. Also, add saffron and chopped dry fruits in it. 1. Keep cooking, till the quantity of milk reduces to it's half. Once the milk is reduced to half add sugar and cardamom powder in the milk and cook for another 2-3 minutes while stirring continuously, till the sugar dissolves completely. 1. After the sugar gets dissolved in the milk, turn off the gas. The thickened milk is ready for Rasmalai. 1. Take out the previously cooked Rasmalai from the sugar syrup and put it in this thickened milk. 1. Delicious Rasmalai is ready. Keep it in the refrigerator for 4 to 5 hours. 1. Please tag @appetizing.adventure on Instagram if you try it!
Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk. Ras Malai or Rosso Malai or Rasmalai, a famous dessert of eastern India. Although it is very famous all over India, Bangladesh, and Pakistan. In the Hindi term, Ras Malai and in Bengali term, Rosso Malai. Today we will know detailed about the popular Indian dessert and also how to make Rasmalai. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom.
So that is going to wrap it up for this special food ras malai recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/684cd3f462983edb/751x532cq70/ras-malai-recipe-main-photo.jpg
author: Kate Barrett
ratingvalue: 4.2
reviewcount: 40104
recipeingredient:
- " For preparing Chena" - "1 liter full cream milk for preparing Chhena" - "2 teaspoon lemon juice or white vinegar" - " For preparing Sugar Syrup" - "300 grams sugar" - "3 cups water" - "1 tablespoon milk optional to remove impurities from syrup" - " For Rasmalai Milk" - "1 liter full cream milk" - "100 grams sugar" - "2 pinch saffron threads" - "15-16 chopped almonds finely chopped into long pieces" - "15-16 chopped pistachio finely chopped into long pieces" - "3-4 green cardamom seeds crushedpowder"
recipeinstructions:
- "How to prepare fresh Chena To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil." - "After the milk starts to boil, reduce the flame to low. Add around 2 tablespoons of vinegar or lemon juice in the milk and continue stirring the milk. You will see the milk starts to curdle. If the milk does not curdle completely add little more vinegar or lemon juice and stir it well with a spoon." - "When the milk gets curdled completely, switch off the flame and let it rest for 2-3 minutes to settle." - "After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus we will get soft Chena perfect for our Ras Malai Recipe." - "Now place a large steel strainer lined with thin muslin cloth over a large bowl. Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top." - "Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly." - "Then Rinse this Chena under cold running water, to remove it's acidic behavior and sour taste that it has acquired from vinegar or lemon juice." - "Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Ras Malai." - "How to make Rasmalai Put the Chena on a plate and rub it with your hands to turn it into smooth and soft. Rub the Chena till the grain gets removed in it. As soon as the grains disappear from the Chena, stop rubbing it. A very soft dough like Chena is ready." - "Take out a small piece of Chena from this soft Chena dough. Then roll it between your palms to make small balls. Once it turns into a ball, press it between the palms and make a thick flat spherical shape." - "Similarly, make a thick flat spherical shape from the rest of Chena and keep it on a plate. Cover them with a wet cloth and keep aside." - "You can easily make 10 to 12 Rasmalai from this much Chena." - "How to cook Rasmalai For cooking Rasmalai we need to prepare sugar syrup first. For this mix 300 grams of sugar with 3 cups of water in a vessel and keep it on high flame over the gas." - "When the water starts boiling and the sugar dissolves completely in the water, check for impurities in sugar syrup. If you find impurities in sugar syrup, then add a tablespoon on milk in the syrup and let it boil." - "After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup." - "Once the sugar syrup is crystal clear put all the chenna balls in this boiling syrup and let them boil for 18-20 minutes." - "Always keep the syrup boiling and bubbling to cook Rasmalai thus always keep gas on high flame. Cooking the Rasmalai this way turns them to almost double in size while soaking the syrup." - "As they turn double in size turn off the gas and let the Rasmalai cool down while keeping them in the syrup." - "How to prepare thickened milk for Rasmalai To thicken the milk, put the milk in a heavy-bottomed vessel and keep it over the gas on medium flame." - "Once the milk starts boiling, keep it constantly stirring with a spoon. Also, add saffron and chopped dry fruits in it." - "Keep cooking, till the quantity of milk reduces to it's half. Once the milk is reduced to half add sugar and cardamom powder in the milk and cook for another 2-3 minutes while stirring continuously, till the sugar dissolves completely." - "After the sugar gets dissolved in the milk, turn off the gas. The thickened milk is ready for Rasmalai." - "Take out the previously cooked Rasmalai from the sugar syrup and put it in this thickened milk." - "Delicious Rasmalai is ready. Keep it in the refrigerator for 4 to 5 hours." - "Please tag @appetizing.adventure on Instagram if you try it!"
categories:
- Recipe
tags:
- ras - malai
katakunci: ras malai
nutrition: 246 calories
recipecuisine: American
preptime: "PT13M"
cooktime: "PT49M"
recipeyield: "3"
recipecategory: Dinner
---
Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, ras malai. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Ras malai or rossomalai (Bengali: রসমালাই) or rasamalei (Odia: ରସମଲେଇ) is a dessert originating from the Indian subcontinent. The dessert is called rossomalai in Bengali language, ras malai in Urdu and Hindi and rasa malei in Odia. Though ras malai is made in different places, of them Comilla District in Bangladesh and Kolkata in Indian state of West Bengal are known. East India, especially Bengal, is extremely popular and proud of their array of milk based mithais and rasmalai is one of those delicacies.
Ras Malai is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Ras Malai is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have ras malai using 14 ingredients and 25 steps. Here is how you can achieve that.
##### The ingredients needed to make Ras Malai:
1. Take For preparing Chena 1. Prepare 1 liter full cream milk for preparing Chhena 1. Make ready 2 teaspoon lemon juice or white vinegar 1. Take For preparing Sugar Syrup 1. Get 300 grams sugar 1. Get 3 cups water 1. Make ready 1 tablespoon milk (optional to remove impurities from syrup) 1. Make ready For Rasmalai Milk 1. Prepare 1 liter full cream milk 1. Take 100 grams sugar 1. Get 2 pinch saffron threads 1. Get 15-16 chopped almonds (finely chopped into long pieces) 1. Take 15-16 chopped pistachio (finely chopped into long pieces) 1. Get 3-4 green cardamom seeds (crushed/powder)
Ras Malai, Rasmalai, Bengali Dessert 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. Ras Malai or Rosso Malai or Rasmalai, a famous dessert of eastern India.
##### Instructions to make Ras Malai:
1. How to prepare fresh Chena - To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil. 1. After the milk starts to boil, reduce the flame to low. Add around 2 tablespoons of vinegar or lemon juice in the milk and continue stirring the milk. You will see the milk starts to curdle. If the milk does not curdle completely add little more vinegar or lemon juice and stir it well with a spoon. 1. When the milk gets curdled completely, switch off the flame and let it rest for 2-3 minutes to settle. 1. After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus we will get soft Chena perfect for our Ras Malai Recipe. 1. Now place a large steel strainer lined with thin muslin cloth over a large bowl. Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top. 1. Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly. 1. Then Rinse this Chena under cold running water, to remove it's acidic behavior and sour taste that it has acquired from vinegar or lemon juice. 1. Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Ras Malai. 1. How to make Rasmalai - Put the Chena on a plate and rub it with your hands to turn it into smooth and soft. Rub the Chena till the grain gets removed in it. As soon as the grains disappear from the Chena, stop rubbing it. A very soft dough like Chena is ready. 1. Take out a small piece of Chena from this soft Chena dough. Then roll it between your palms to make small balls. Once it turns into a ball, press it between the palms and make a thick flat spherical shape. 1. Similarly, make a thick flat spherical shape from the rest of Chena and keep it on a plate. Cover them with a wet cloth and keep aside. 1. You can easily make 10 to 12 Rasmalai from this much Chena. 1. How to cook Rasmalai - For cooking Rasmalai we need to prepare sugar syrup first. For this mix 300 grams of sugar with 3 cups of water in a vessel and keep it on high flame over the gas. 1. When the water starts boiling and the sugar dissolves completely in the water, check for impurities in sugar syrup. If you find impurities in sugar syrup, then add a tablespoon on milk in the syrup and let it boil. 1. After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup. 1. Once the sugar syrup is crystal clear put all the chenna balls in this boiling syrup and let them boil for 18-20 minutes. 1. Always keep the syrup boiling and bubbling to cook Rasmalai thus always keep gas on high flame. Cooking the Rasmalai this way turns them to almost double in size while soaking the syrup. 1. As they turn double in size turn off the gas and let the Rasmalai cool down while keeping them in the syrup. 1. How to prepare thickened milk for Rasmalai - To thicken the milk, put the milk in a heavy-bottomed vessel and keep it over the gas on medium flame. 1. Once the milk starts boiling, keep it constantly stirring with a spoon. Also, add saffron and chopped dry fruits in it. 1. Keep cooking, till the quantity of milk reduces to it's half. Once the milk is reduced to half add sugar and cardamom powder in the milk and cook for another 2-3 minutes while stirring continuously, till the sugar dissolves completely. 1. After the sugar gets dissolved in the milk, turn off the gas. The thickened milk is ready for Rasmalai. 1. Take out the previously cooked Rasmalai from the sugar syrup and put it in this thickened milk. 1. Delicious Rasmalai is ready. Keep it in the refrigerator for 4 to 5 hours. 1. Please tag @appetizing.adventure on Instagram if you try it!
Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk. Ras Malai or Rosso Malai or Rasmalai, a famous dessert of eastern India. Although it is very famous all over India, Bangladesh, and Pakistan. In the Hindi term, Ras Malai and in Bengali term, Rosso Malai. Today we will know detailed about the popular Indian dessert and also how to make Rasmalai. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom.
So that is going to wrap it up for this special food ras malai recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
