Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream)
Rasmalai originated in east India in the region of Bengal which includes the state West Bengal and modern day Bangladesh. Sometimes it is pronounced as shown as Rassmalai or Roshomalay in Bengali .
The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a festival sweet dish.
Type 1
Ingredients:
1. 4 Measuring cup milk for channa (2% milk)
2. 3 measuring cup milk for Ras
3. 4 - 4 1/2 tbsp. sugar for Ras
4. 1 cup sugar
5. 3 cups of water
6. saffron, cardamom, pista, almonds
lemon juice
Method :
1. First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
3. Then drain it in a thin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistles.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
10. 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.
11. When the milk is cool add channa balls to it.
12. Refrigerate it.
13. And it is ready to serve. !!
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