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Ras Malai - A Milk based Dessert of India

by: Bharatvasi

Ras Malai is by far the most preferred milk based sweet in India. Though there are plenty of them but Ras Malai tops the list. In India most of the milk and cream based sweets originated in Orissa and West Bengal and so is the case with Ras Malai. It was originated in the Eastern part of India.

Ras Malai is basically creamy and milky syrup that consist Paneer (chenna) balls. The syrup is purely the milk, sugar, cream and saffron mixture. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled. There are a few variants of Ras Malai

Kesar Ras-Malai
Ingredients

4 Measuring cup milk for Paneer (chenna) (2% milk)

3 measuring cup milk for Ras (Syrup)

4 - 4 1/2 tbsp. sugar for Ras

1 cup sugar

3 cups of water

saffron, cardamom, pista, almonds

lemon juice

Method

First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.

Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.

You can add pinch of Saffron to get a yellow color or can also add edible yellow food color.

Then drain it in a thin muslin cloth or handkerchief.

Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.

In a pressure cooker take 3 cups of water and 1 cup of sugar.

Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it.

Toss that balls in the pressure cooker and bring two whistles.

In the mean time see the milk for ras may be ready.

Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside.

As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.

When the milk is cool add chenna balls to it.

Refrigerate it.

And it is ready to serve.

Image credit: http://bengalicuisine.files.wordpress.com/2008/11/arundhuti_rasmalai.jpg

Angoori Ras Malai :
It is called angoori rasmalai because the paneer dumpling are of the size of grapes. Rest the procedure and the recipe is same.
Ingredients :

2 kg Cow milk

600 gms Sugar

Dry fruits for garnishing

For Rabri:

2 kg Buffalo Milk

Method:

Boil the milk; add citric acid powder and simmer.

When the milk curdles, take the pan off the flame and separate the whey from the curdled residue.

Hang it in a muslin cloth and let it drip. Make cottage cheese from it.

Make small balls and dip into sugar syrup.

Put sugar syrup coated balls into the rabri.

Garnish with dry fruits.

Image credit: http://1.bp.blogspot.com/_ljMpxxJXeGc/SRTS5Nlav9I/AAAAAAAAAJk/4cz2EYyACj4/s320/Rasmalai.JPG

Ras Malai
Ingredients

4 Measuring cup milk for Paneer (chenna) (2% milk)

3 measuring cup milk for Ras (Syrup)

4 - 4 1/2 tbsp. sugar for Ras

1 cup sugar

3 cups of water

saffron, cardamom, pista, almonds

lemon juice

Method

First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.

Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.

Then drain it in a thin muslin cloth or handkerchief.

Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.

In a pressure cooker take 3 cups of water and 1 cup of sugar.

Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it

Toss that balls in the pressure cooker and bring two whistles.

In the mean time see the milk for ras may be ready.

Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside

As the pressure cooker is warm now open it take out the balls of chenna with the spoon in a dish and let the water drain by pressing it little and let it cook.