Monday, October 1, 2012

Rasamalai

Ingredients
Rasgullas
Thick Milk - 2 cups
Vinegar or lime juice - 1/4 cup
Sugar - 1 cup
Water - 2 1/2 cups

To make Rasgulla
  • Boil the milk in thick bottom pan
  • Keep the flame in medium to high 
  • Once start coming up add vinegar or lime juice
  • Allow the milk to curdle and stir gently
  • When milk is curdled completely 
  • Strain it with thick cotton cloth 
  • Squeeze out the water completely from the curdle mixture
  • And place heavy weight vessel on it to remove all moisture 
  • Or can hang it in one place for 1/2 hour
  • After 1/2hr  cheese will be ready to make balls
  • In the pressure cooker add sugar and water 
  • Keep the flame in medium
  • Mix it well 
  • After 1/2 hr cheese will be smooth
  • Smash the cheese with your hand for 5 minutes and make it as dough (use your palm to smash it and make it as dough)
  • After become a dough with out crack 
  • Make it as small flat shape with out crack(once the balls ready should add it immediately in to the sugar syrup)
  • Once sugar syrup start boiling add the cheese balls and close it with lid
  • After 1 whistle Switch it off 
  • After 5 minutes show the pressure cooker in water  (to release the pressure)
  • To cool down 
To Make Milk Rasam for Ras malai's
Ingredients
Milk - 2 cups
Sugar - 2 tsp
Cardamom powder - 1/2 tsp
Badam, Pistas - 2 tsp sliced
  • Boil the milk in thick bottom pan 
  •  In medium high flame
  • Milk should be reduced as 1 cup
  • It will take 20 minutes
  • Make sure milk should not get burn in bottom of the pan
  • Squeeze the Rasgullas from sugar water  lightly
  • Once milk has reduced add sugar and cardamom powder
  • Mix it well
  • Now add the rasgulla's in milk
  • Boil the rasgullas for 3 minutes and switch it off 
  • Rasgulla's will absorb the milk
  • And transfer it to bowl
  • Keep this Ras malai in refrigerator to chill it and then serve
Note: Can make 6 ras malai's in 2 cups of milk

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