Raas Malai Its What To Do With Freshly Spoiled Milk Recipes
RAAS MALAI -- IT'S WHAT TO DO WITH FRESHLY SPOILED MILK!
A Pakistani/Indian dessert that uses primarily only milk and sugar! It's a great way to use milk that has *just* spoiled (slightly sour-- not nasty moldy!). Works perfectly fine with fresh milk too. Cooking time includes the refrigeration time.
Provided by LolaRuns
Categories Dessert
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil.
- Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
- Pour the contents of the pot through a very fine sieve, or a linen cloth.
- After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
- Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
- Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
- Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar.
- Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
- Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!
Nutrition Facts : Calories 210.2, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.8, Carbohydrate 25.3, Fiber 0.2, Sugar 12.7, Protein 8.2
RAS MALAI
Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
- While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 25.6 g, Cholesterol 33.4 mg, Fat 10.4 g, Fiber 0.1 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 71.7 mg, Sugar 21.1 g
RASMALAI
Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.
Provided by sharda
Categories Dessert
Time 1h30m
Yield 20 rasamalai, 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Sour the whole milk with lemon juice.
- Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
- After 1/2 hour take out the weight and knead the chenna very properly.
- Make small balls of the size of dime.
- TO MAKE SUGAR SYRUP.
- In a sauce pan boil 3 cups of water and sugar together.
- when it starts to boil, drop in the chenna balls.
- On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
- In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
- Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
- Now take out the chenna balls from the sugar syrup.
- While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
- switch off the heat.
- place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
- Serve cold.
Nutrition Facts : Calories 401.8, Fat 20.2, SaturatedFat 11.9, Cholesterol 68.3, Sodium 105.5, Carbohydrate 49.1, Fiber 0.3, Sugar 49.1, Protein 8
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