A Sweet Paneer and Milk Dessert: Ras Malai
A Sweet Paneer and Milk Dessert: Ras Malai

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, a sweet paneer and milk dessert: ras malai. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

A Sweet Paneer and Milk Dessert: Ras Malai is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. A Sweet Paneer and Milk Dessert: Ras Malai is something which I have loved my entire life.

Rasmalai is a milk based Indian (Orissa/Odisha) dessert. Translated, 'Ras' means Juice and 'Malai' refers to cream made from milk. Rasmalai is an extension of another sweet dish, Rasgulla.

To begin with this particular recipe, we have to prepare a few components. You can cook a sweet paneer and milk dessert: ras malai using 12 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make A Sweet Paneer and Milk Dessert: Ras Malai:
  1. Prepare For the paneer balls:
  2. Make ready 150 grams Paneer (Homemade Indian cheese:
  3. Take Syrup to cook the paneer:
  4. Take 800 ml ★Water
  5. Take 200 ml ★Sugar
  6. Get For the milk sauce:
  7. Prepare 600 ml ■Milk
  8. Take 1 tbsp ■Sugar
  9. Take 2 pods / or 1/2 teaspoon ■Cardamon
  10. Prepare Toppings:
  11. Take 1 dash Almonds
  12. Prepare 1 dash Pistacio nuts, if you have some

Homemade paneer balls are served with rich and creamy rabdi. You can also dip store bought rasgulla in. Ras Malai is by far the most preferred milk based sweet in India. Though there are plenty of them but Ras Malai tops the list.

Steps to make A Sweet Paneer and Milk Dessert: Ras Malai:
  1. Make a batch of paneer cheese (see. Drain well.
  2. Put the paneer on a plate, and knead well using the pads of your thumbs, as if you were kneading bread dough.
  3. After 3 to 5 minutes, the paneer that was all separate before will graduallly come together.
  4. When it has come together nicely, form into a square.
  5. Cut the square into 16 pieces.
  6. Roll each cut piece gently into a ball with your palms. Press down lightly with your thumb to form flat balls.
  7. This is how they look when they're all formed.
  8. Put the ★ water and sugar in a large pan, and bring to a boil to make the sugar syrup. Please adjust the amount of sugar to taste.
  9. When the syrup comes to a boil, add the paneer balls one by one. Cover securely with a lid and simmer over medium heat for about 15 minutes.
  10. The paneer balls will swell up to about twice their original size. At this point they will be sponge-like in texture.
  11. Put the balls and syrup together onto a plate and leave to cool down until you can touch them with your hands.
  12. Combine the ■ milk, cardamon, and sugar and heat slowly over medium heat until it comes to a boil. Stir up from the bottom occasionally so that it doesn't burn.
  13. Take the paneer from step 11 out of the sugar syrup and press lightly with your fingers to extract some of the syrup. Rest on a plate.
  14. Add the lightly squeezed out paneer to the boiled milk from step 12. Let the spongelike paneer absorb the milk.
  15. Simmer for 3 to 4 minutes over medium heat. Stir it up occasionally so the bottom doesn't get burned.
  16. After cooling down the sauce to about room temperature, chill it for 2 hours in the refrigerator. If you are in a hurry, cool the whole pan in ice water.
  17. Put 3 to 5 paneer dumplings per serving on a plate, top with some nuts, and it's done. In Hindi this dish is called Ras malai.

The syrup is purely the milk, sugar, cream and saffron mixture. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled. Rasmalai Recipe, Ras Malai sweet, How To Make Rasmalai Recipe. Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom and garnished with nuts. Indian Desserts are invariably a fundamental element of Indian cuisine, primarily.

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