SOFT AND SPONGY RAS - MALAI
Ras Malai-A soft, spongy, Juicy delicious perfect dessert for summer noon. It will served, cold after lunch. In this post you can learn about how to prepare soft and juicy Ras malai. I have included video for clear instructions. It is an Indian dish, served in feast, marriage functions. Ras malai includes 3 process. First we have to prepare Paneer from milk. Secondly we have to prepare rabdi and at last we have to prepare rabdi and at last we have to prepare sugar syrup. After that we have to dip the paneer discs in sugar syrup and then put it in rabdi. Before serving it should be kept in freezer for few hours. Also garnish with nuts before serving which Will give crunchiness.
I prepared this Ras malai last week, it was loved by everyone at my home. At that day itself rasmalai got exhausted. Cooking time for this recipe is 45 minutes. It might be quite long but it will worth. Try this recipe and share your feedback with us. Also don't forget to click the picture of your version rasmalai and share with us.
INGREDIENTS :
Milk - 1 liter for Ras malai. 1 liter for Rabdi
Sugar - 1 cups for sugar syrub. 1 cup for Rabdi
Water - 4 cups
Nuts - As per taste
Saffron - 1 Pinch
PREPARATION :
1. Let's start with preparing paneer. Add milk in a wide pan and brings to boil. Once boiled, squeeze one lemon juice and stir until paneer gets separated.
2. Filter it in a white cotton cloth and wash the cloth outer surface with water. Then hang it to filter excess water for about 30 minutes.
3. Meanswhile, prepare rabdi. Heat the milk in a pan for about 10 minutes until the milk became thick. Then add saffron and nuts and stir uniformly. Once done turn off the flame and let it cool for few minutes.
4. Now, take the paneer from hanger and knead to dough. Knead it for atleast 10 minutes so that it will comes to proper shape. And make round flat shaped pieces using the dough.
5. To prepare sugar syrup;
Add 1 cup of sugar with 4 cups of water in a pan and cook until the sugar melts completely. After that, gently add in paneer pieces. Close the lid and cook for 15 minutes.
6. Take the paneer pieces from the sugar syrup. Let it cool completely and then add it to the Rabdi.
7. Rasmalai is ready to be seved cool.
TIPS FOR RAS MALAI :
* While making paneer curdles, do not overcook, Drain the curdle immediately otherwise it will be harder.
* After dipping the paneer discs in sugar syrup do not press with spoons.
* To make paneer disc to proper shape we have to knead for 10 TO 15 minutes, then only it will comes to proper shapes.
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