Tuesday, 12 December 2017

Rasmalai/Rossoamalai/Juicy Cottage cheese in flavored milk!!

Rasmalai/Rossoamalai/Juicy Cottage cheese in flavored milk!!

Preparation Time: 10minutes
Cooking Time: 1 hour
Total Cooking Time:1:10 minutes

Rasmalai is one of our favourite sweet and it's liked by all odiya's too. And a very famous dessert served in Wedding parties and special occasion's. It's liked by many of Indians because its very juicy, soft and less sweet compared to other.

Rasmalai/rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust".
Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chenna soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffronpistachios

Course: Dessert
Cuisine: East India
Servings: 2 person

1 liter milk
Rasmalai balls 4
1/4 cup sugar
6 Cardamom
Pistachios 6 nos Blanched and finely chopped
Few saffron strands
For cottage cheese
Milk half liter
Lemon juice 2tbsp
For Rasmalai balls
1 cup cottage cheese
1/2 tsp cornflour
For sugar Syrup
1 cup sugar
3 cup water

Procedure for making chenna/cottage cheese 

  • Place your saucepan and pour milk in it
  • Bring it to boil
  • Now add lemon juice to it
  • Boil it in medium flame and milk will start curddling
  • Once curdled cook for 10 minutes(chenna/cottage cheese will completely get separated)
  • Wash in running water ,to get rid off the lemon essence from it
  • And now tie in a muslin cloth and let all the water drain's out
  • Chenna/Cottage cheese is ready
Procedure for making Rasmalai balls

  • Once all water drained from cottage cheese and then transfer it into a plate
  • Take a sauce pan and sugar and water and keep it for boiling and sugar get dissolved
  • Now start kneading bu using your palms for 2 minutes
  • Now add cornflour and start kneading till 10 minutes
  • Till the ghee start sticking in your palm and stop kneading there
  • Divide into 4 equal parts and form balls and press keeping it on middle of your both palms and flatten it
  • Once flatten balls are done drop it in the sugar syrup and cook it till it's spongy,soft and evenly cooked
  • Rasmalai balls are ready

  •   In the mean time take heavy bottom pan pour 1 ltr milk let it boil then add sugar 
  • Let all the sugar break down
  • Then add crushed cardamom( crush it using hand pestle)
  • Add few saffron strands  
  • As the layer of cream begins to form on the surface of the milk
  •  Take off to the side of the vessel
  • The process continues until the milk is exhausted(Keep stirring in interval of 5 mins)
  • The rabri thus formed is extremely creamy and very thick consistency
  • Take out in a bowl and keep it aside for cooling.
  • Once cooled completely add the spongy Rasmalai balls to it and keep it aside for an hour
  • Granish it with chopped,blanched and pistachios
  • Your Yummy and delicious,soft and juicy Rasmalai is ready!!
  • Serve it chill  or at room temperature!
Thank you all for showing your interest in my blog!!!
Will be back soon with a more authentic sweet recipes with my twist!!!

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