Ras Malai Recipe

Rakshabandan Festival Special.

 Rasmalai is originated from the state of Orrisa. It is one of the famous desserts consumed in almost every part of Indian sub-continent. High in protien and healty fats. Its so yumm that when served chilled it tastes better than ice cream,

Let’s start cooking.       

Ingredients you willl need:

1 litre Milk for making malai and 1 liter for ras(milk syrup), 2 table spoons lemon juice or vinegar, Corn flour, 300 gm sugar, sliced cashew, pista and elaichi.

Things to keep in mind:

1. Panner should be soft.
2. Dough should be kneaded slowly.
3. Malai should be cooked on medium flame.
4. Panner should be washed with fresh water(If lemon juice is used to curd the milk).

Cooking:

1. Boil 1 liter milk and turn off the stove.
2. Wait for 2 min and add lemon juice or 2 tp vinegar to the boiled milk. Keep stirring the milk while adding vinegar.
3. Wait for the milk to get curdled and wash the panner with fresh water 2-3 times till the lemon taste is gone.
4. Drain the remaining water using a soft cloth or musli cloth.
5. Take the paneer dough on to a plate and start kneading slowly.
6. Add half spoon of corn flour to the paneer to make it softer.
7. After 5 min of kneading, make equal portions and press them softly with your palms.

Sugar syrup for cooking malais:

1. Boil 1.25 liter of water and add 300 gm of sugar till the sugar melts completely.
2. Add elaichi powder to the boiling water.
3. Add flattened paneer to the water very slowly so that the water boils continously.
4. You should cook them for 15-20 mins, you should keep checking them every 5 minutes.
5. You can flip the malais in between so they are properly cooked.
6. After malais are cooked, turn off the stove and let them rest.

Rabri preparation(Thickened milk with sugar).

1. Boil 1 liter of milk and keep it on medium flame.
2. Add 250 gm of sugar to the boiling milk and keep on medium flame till the milk becomes half.
3. Roast the cashew and pista with a ting of ghee and add them to the milk.
4. Make sure that you’re stirring the milk every 2 mins and milk is properly condensed.
5. Turn off the stove and let it cool down.

Adding malais or paneer to milk:

After the rabri is cooled down, take each panner piece and drain the excess sugar syrup gently with a spoon. Slowly add the paneer discs and refrigerate for 4 hours.

Garnish however you want and enjoy.