Posts Tagged With: rasgulla

Rasmalai

Rasmalai

Hello fellow foodies,

Happy New Year!

I have been working extra hard lately and recently finished shifting my house over Christmas. It is ceremonious in India to make something sweet when you start something new like in my case, moving to a new house. So I started thinking, what is that one dessert that Shishir and I love to eat and don’t mind paying a premium for. This time it had to be Indian and my heart immediately went towards the ever so popular – Rasmalai 🙂

156hungerlane_Rasmalai

Rasmalai is a milk based dessert that originated in coastal Orissa in India. It bears resemblance to another Indian sweet from Bengal, the Rasagulla. It is composed of 2 words – ‘Ras’ means syrup and Malai means clotted cream. This popular Indian dessert is enjoyed by people of all ages and is popular across the world. The best part about the dish is that it looks extremely difficult to make but is actually super easy :). I remember as I kid, I always wondered how did the halwayi ( dessert chef :)) make these soft spongy sweet small cakes of heaven? All of this changed when I came across this super simple 4 step recipe that left me feeling so stupid about my ignorance all these years 😛

This recipe is from showmethecurry.com and is super simple and works brilliantly. Make this dessert for your new year dinners or lunches.. works equally well for any time of the day 🙂

This recipe serves 4-6 people. Here is all you need

156hungerlane_Ingredients_Rasmalai

 Step 1:Making the Paneer.

Boil Milk in a pan. Dilute the vinegar with 4 tbsp of water and add it to the boiling milk. Add in a slow stream, enough to make the milk curdle. Once it curdles, switch off the stove and drain the water to get Paneer or cottage cheese. If you have a cheese cloth, use that instead of a sieve and leave it hanging for 30-40 mins to remove all the water.

156hungerlane_Rasmalai_step1

Step 2: Making the Malai bit of Rasmalai

Put the rest of the milk (1.2 ltr) for the Ras on a sim flame and leave it to reduce, stirring every now and then. Remove the paneer from the cheese cloth or sieve and churn it in a food processor to make a smooth dough. Churn till the time the paneer starts collecting itself in the form of a dough.  You can also do this by hand but I prefer this shortcut 🙂

Once done, remove the dough and make small balls and flatten them a little. In the pressure cooker, add 5 cups of water, 1 cup of sugar and 2 cardamom pods. Once the water heats and sugar dissolves, add the slightly flattened balls and close to cooker.

Switch off the gas on the first whistle and leave the cooker to cool down for exactly 5 mins. After 5 mins, remove the steam by pouring cold water on the cooker and open the lid. You excitement quotient will rise when you see nice malais floating away to glory 🙂

156hungerlane_Rasmalai_step2

Step 3: Making the Ras or the syrup

Once your milk has reduced to almost half (Don’t overdo this step, we are not looking for rabri :0), add crushed cardamom seeds and sugar to taste. Mix a pinch of saffron with 2 tbsp milk and add to the boiling milk and you’re done!

 156hungerlane_Rasmalai_step 3

Step 4: Assembling the Rasmalai

Squeeze some of the water out of the malai’s you made in step 2 and place them in a bowl. This is required so that when you pour the Ras or syrup over them, they absorb it well. Now add the Ras over the malai’s and garnish with chopped pistachios. Leave it to cool in the refrigerator for a couple of hours and serve…

156hungerlane_Rasmalai_step4

Enjoy this great treat with friends… I can assure you that they will come back for more.. 🙂

A very Happy New Year to all of you again from Rashi and myself!

Love,

Nupur

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Categories: Desserts | Tags: , , , , , | 3 Comments

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