Rasmalai – then and now – By Vahchef @ Vahrehvah.com



Ras Malai or Rosh malai (Bengal sweet dessert originating in India). Is served after a meal. The name Ras Malai comes from two parts in Hindi: “Ras” meaning “juice/juicy” and “Malai”, meaning “cream”.Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom.

http://www.vahrehvah.com/rasmalai

Ingredients

1000 ml milk for making ?rabri?
5-6 number blanched almonds, thinly cut into slivers
1 tsp green cardamom seed powder or a little rose essence
1000 ml soft Paneer made from milk
1 cup sugar
4 tbsp sugar for rabadi
6 cup water

Directions:
Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water and 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly

Knead paneer until very smoothwith in the cloth . Make into walnut sized balls, flattening them a little, like a ‘peda’ or a small burger.
add to boiling warter/sugar water.and boil at high flame and the rasgullas will be ready in 10 min
remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.

serve garnished with flakes of almonds.

you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
Ingredients
1000 ml milk for making ?rabri?
5-6 number blanched almonds, thinly cut into slivers
1 tsp green cardamom seed powder or a little rose essence
1000 ml soft Paneer made from milk
1 cup sugar
4 tbsp sugar for rabadi
6 cup water

Directions
• Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water and 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly

• Knead paneer until very smoothwith in the cloth . Make into walnut sized balls, flattening them a little, like a ‘peda’ or a small burger.
• add to boiling warter/sugar water.and boil at high flame and the rasgullas will be ready in 10 min
• remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.

• serve garnished with flakes of almonds.
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