Monday, 9 March 2015

RAS MALAI


INGREDIENTS



Milk                                 -                          1 and half ltr
Sugar                                -                          1 cup
Water                                -                          1 and half cup
Lemon juice                       -                          1 tbsp
Cardamom powder              -                          a pinch
Custard powder                  -                           1/2 tsp

METHOD
Boil 1/2 ltr of milk in the gas.
When it boiled add the lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 times.
Hang the cheena in muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer very well and make a soft  and smooth dough.
Divide the dough in eight equal size balls.
Roll each balls between your palms.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Now we take pressure cooker and add half cup of sugar and one and half cup of water and also add cheena balls and steam it.
When cooker release the whistle,simmer the gas for ten mins.

Once cooled, open the cooker lid.
The rasgulla should be floating on the syrup.
Its size should be double.

Now,boil one ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir  in between thickening the milk.
Cook well till it gets thick.
Mix the 1/2 tsp custard powder and 2 tbsp sugar in half cup of cold milk.
Add this this milk in the thick milk and mix well.
When milk comes to boil switch off the gas.
Squeeze the cheena balls n drop them into the thick milk.
Add cardamom powder.
Keep in the freeze for two hours.
Serve chilled.