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| RAS MALAI |
The Rasagullas/dumpling made out of Paneer/Chenna(Ricotta/Cottage Cheese) is quite spongy and melts in your mouth. The dumpling almost resembles another Indian sweet Rasagulla. The major difference being the dumplings are finally soaked in cardamom flavoured milk with a heavy garnish, especially with Cashew nuts, Almonds, Pistachios and Saffron strands. Saffron gives a yellow hue to the dish. This uniquely soft and spongy Indian dessert RAS MALAI has caught the hearts of sweet lovers around the world.
My memory of Ras Malai is always related to our visit to Krishna Sweets during my childhood days. I never miss a chance of eating this chilled dessert then. It is one of the most delectable dessert according to me. But I had never thought that I would be making this all by myself then.
As always rich and tasty dishes needn't be difficult to cook and Ras Malai follows the suit. If you have ready made Paneer then your job gets easier. The quality of Paneer matters a lot with the texture of the Rasagullas. So go for fresh and good quality Paneer. Fresh homemade Paneer suits best for the recipe.
For home made Paneer Recipe, click here...
Cuisine : Indian
Recipe Type : Sweet, Dessert
Difficulty : Medium
Serves : 3 - 4
Author : SM
Preparation Time : 5 - 10 Minutes
Cooking Time : 30 - 45 Minutes
HOW TO MAKE RAS MALAI
INGREDIENTS:
For Rasagullas :
Paneer - 250 GmsCorn Flour - 3 Tspn
Yellow Food Colouring - A Pinch (Optional)
For Sugar Syrup :
Sugar - 125- 150 GmsCardamom - 5-6 Nos.
Water - 600 Ml
For Rabdi :
Milk - 500 mlSugar - 125 - 150 Gms
Condensed Milk - 100 ml
Cardamom - 6-8 Pods
Saffron - Few Strands
Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.
METHOD :
Rabdi :
- Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
- Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
- Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
- Remove from fire and allow it to cool.
Rasagulla:
- Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
- Make small balls and flatten them up into the shape of a disc. Keep them aside.
- Dissolve Sugar in Water along with Cardamom Powder. Boil this into a thin Sugar syrup.
- Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
- Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
- It would have almost doubled the size, if not cover and cook for few more minutes.
- To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
- Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside.
Ras Malai:
- Drop these cooked Rasagullas into the Rabdi.
- Serve them chilled, garnishing with few more slivered nuts.
NOTES :
- Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
- While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
- Adding Corn flour and Yellow food colouring are purely optional.
- Adjust the amount of sugar to suit your taste.
- Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
- If using this method add a bit more of Sugar to the Rabdi.
- While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
- Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
- Keep Ras Malai refrigerated. Stays good for about 3-4 days.
Kulfi Falooda served with creamy Rabri
Falooda Drink paired with Rabri
