Saturday, 15 May 2010

Ras Malai for ICC

This month’s chosen ICC dish was the classic favourite Ras Malai. It is always my preferred dessert when eating out, for the simple reason that it is generally not too sweet but satisfies that craving for something sweet after a meal.

It might look very complicated to make but this is one of the simplest dishes to make with very few ingredients. Although I have made it earlier, it helped to have the exact measurements on hand while making it for the ICC.

 



I halved the recipe but still got 10 well sized paneer balls. The rest of the steps were followed exactly.

Ras Malai

Picture 1301


Makes about 10

Ingredients

1.5 L whole Milk
1.5 tblsp Vinegar
1 tsp Plain Flour (Maida)
8 + 8 tblsp Sugar (Adjust acc to taste)


6-8 strands of Saffron
2-3 Cardamom pods, shelled & crushed
Coarsely chopped/crushed nuts (I used almonds)

Method:

To make the Paneer, boil 1 litre of the milk and allow to cool down completely. Remove the layer of cream collected on the top. Bring the milk to boil again, switch off the flame and then add the vinegar. This will make the milk split into the Paneer and whey. Wait for 2-3 minutes and then strain the paneer collecting the whey.

Picture 109

To drain all the remaining liquid from the paneer, tie it in a muslin cloth & leave hanging, squeezing from time to time, for about 1-2 hours. I didnt actually do this, but placed a small kadai with some things to add weight, on top of the above arrangement & it worked out fine.

Meanwhile begin to prepare the milk syrup by bringing to boil the remaining 500 ml milk in a thick bottomed sauce pan. Reduce the flame and let it simmer till reduced to half the quantity. Add 8 tblsp sugar, saffron and the cardamom powder. Continue to heat for 3-4 minutes & switch off the heat. Add the nuts and keep aside.

Once the paneer is almost dry, take it in a wide vessel and knead well for about 5-7 minutes till it is a smooth mixture. At this point at the plain flour and mix well. 

At the same time, add 3 cups of water to a pressure cooker & bring to boil. Add the remaining 8 tblsp Sugar and mix.

Now, pinch off small balls and shape them into slightly flat discs. Put these discs in the boiling water, cover and cook on low flame for about 10 min. Alternatively put on the pressure cooker lid and cook for 2 whistles.

Picture 110

Please keep in mind, that the paneer discs will expand in size as they cook, when choosing the pressure cooker or vessel to cook them.

Once they are cooked transfer them to the milk syrup and allow to cool completely.  Chill in the fridge before serving. Garnish with more nuts if required.

Picture 119

My Notes: I am always wary when I adjust the recipe for things like this but the Ras Malai turned out to be perfect. This will be another regular dessert for us now. A great one to impress your guests, I say!

9 comments:

  1. I'm a die hard fan of Rasmalai and yours look wonderful :-)

    Deepa
    Hamaree Rasoi

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  2. Looks wonderful.I couldnt make paneer at home..u made it easily..gr8..will follow wat u said..thnx)

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  3. Very delicious looking ras malai.All the blogs are showering rasmalai,a sweet shower indeed.

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  4. Deepa: We love them too, Thanks!

    Chitra: Its quite straight forward actually, do try it.

    Kiran: Yeah, tempting isnt it?

    Priya: Thanks!

    myspicykitchen: Thank you!

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  5. I am just devouring each one of the rasmalais in every blog!!, they have turned out so very well, beautiful clicks

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  6. Hy Bhagyashri,
    Chanced upon your blog while blog hopping..Amazed by your healthy recipes...
    Am your new follower now...:)
    Ras malai is my fav, and thanks for the perfect presentation dear.
    Do drop in at my blog sometime.

    ReplyDelete
  7. hi
    I always wanted to know how to make a RASAGOLLA
    and now i have a rasmalai too thanks for sharing
    I am adding you to my links on
    www.love4cooking.blogspot.com

    ReplyDelete

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