Rasmalai By Chef Shireen anwer (original)

 Rasmalai By Chef Shireen anwer


3 kg milk
20-40 grams tatri
½ tsp baking powder
1 pinch of mace and nutmeg

For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom

1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.

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