Ras Malai

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material

 to make chenna

     Milk 1 liter (for making chhena)
    Lemon juice or vinegar 2 tsp
    sugar 400 grams
    Milk 1 liter (for juice cream milk)
    saffron 10-15 threads
    Cashews 15-16 (cut into thin pieces)
    Pistachios 15-16 (cut into thin slices)
    Small cardamom 3-4 (peeled and grind)

 

 

How To Make Ras Malai Recipe


 

to make chenna

 

    To make chenna, take out the milk in a heavy bottomed vessel and heat it.

    After the milk comes to a boil, take the milk off the gas.

    Add lemon juice or vinegar little by little and stir with a spoon, when the milk breaks completely, chenna and water start separating in the milk, then stop adding lemon juice or vinegar.

    Sieve the chenna in a cloth and wash it under cold water so that the lemon flavor does not remain in the chenna.

    Remove the excess water by lifting the cloth from all sides and pressing it lightly.

    Chhena for making Rasmalai is ready.

 

To make juice cream


  Put the chhena in a plate and rub it with your hands to make it smooth and soft, the chhena becomes very soft like a kneaded dough.

    This chenna is ready to make rasmalai.

    Take out a little chhena from this chhena, make round and flat tikkis, make all the balls in the same way and keep them in a plate.

    In this much chenna, 10 - 12 juices will become cream.

 

to make syrup


 

    Mix 300 grams of sugar and 3 cups of water in a vessel and keep it on the gas.

    Keep the gas on high so that the water starts boiling quickly, when the water starts boiling, sugar dissolves completely in the water, then put all the balls made of chhena in this boiling water and let it cook for 18-20 minutes.

    Always keep boiling water, will make rasmalai on high gas only, after boiling the balls almost double in size.

    Chhena for Rasmalai is ready after cooking, keep them to cool down.

 

milk for sour cream


     Put the milk in a heavy vessel on the gas to thicken it.

    When it comes to boil, keep stirring it after a while, add saffron and dry fruits to the milk.

    When the quantity of milk is reduced to half,

To make chenna, take out the milk in a heavy bottomed vessel and heat it.

    After the milk comes to a boil, take the milk off the gas.

    Add lemon juice or vinegar little by little and stir with a spoon, when the milk breaks completely, chenna and water start separating in the milk, then stop adding lemon juice or vinegar.

    Sieve the chenna in a cloth and wash it under cold water so that the lemon flavor does not remain in the chenna.

    Remove the excess water by lifting the cloth from all sides and pressing it lightly.

    Chhena for making Rasmalai is ready.

To make juice cream


 

    Put the chhena in a plate and rub it with your hands to make it smooth and soft, the chhena becomes very soft like a kneaded dough.

    This chenna is ready to make rasmalai.

    Take out a little chhena from this chhena, make round and flat tikkis, make all the balls in the same way and keep them in a plate.

    In this much chenna, 10-12 juices will become cream.

 

to make syrup


 

Ras Malai


    Mix 300 grams of sugar and 3 cups of water in a vessel and keep it on the gas.

    Keep the gas on high so that the water starts boiling quickly, when the water starts boiling, sugar dissolves completely in the water, then put all the balls made of chhena in this boiling water and let it cook for 18-20 minutes.

    Always keep boiling water, will make rasmalai on high gas only, after boiling the balls almost double in size.

    Chhena for Rasmalai is ready after cooking, keep them to cool down.

 

Ras Malai

milk for sour cream


 

    Put the milk in a heavy vessel on the gas to thicken it.

    When it comes to boil, keep stirring it after a while, add saffron and dry fruits to the milk.

    When the quantity of milk becomes half, turn off the gas, add sugar and cardamom to the    milk.

    Milk for Rasmalai is ready.

    Take out the rasmalai from the sugar water and put it in the milk.

    Delicious Ras Malai is ready. Keep it in the fridge and eat it after cooling it and feed it to the guests too.

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