Easiest Way to Cook Delicious Creamy Indian Desert Rasmalai

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Creamy Indian Desert Rasmalai. Ras malai or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent, possibly Bengal or Odisha. The name ras malai is the. If you're wondering what rasmalai (or ras malai) is, it's a traditional Indian sweet that consists of cottage cheese-like balls in a sweet creamy and beautifully spiced sauce infused with the flavors of cardamom and saffron, and topped with chopped pistachios.

Creamy Indian Desert Rasmalai Plump milky dumplings are soaked in a rosewater and cardamom scented sweet milk and topped off with nuts and saffron. Rasmalai, Ras Malai Recipe by Manjula, Indian Vegetarian Gourmet. View full recipe at http Indian Dessert Recipes, Indian Sweets, Indian Recipes, Indian Foods, Indian Dishes, Desert Recipes, Sweet Desserts Ras Malai Recipe - Classic Indian Dessert Recipe - Rosh malai is served after a meal. You can cook Creamy Indian Desert Rasmalai using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Creamy Indian Desert Rasmalai

  1. Prepare 2 liter of full fat milk.
  2. You need 1 1/2 cup of sugar.
  3. You need 1/2 cup of sugar.
  4. It's 1 tbsp of lemon juice.
  5. You need 1 pinch of of teaspoon saffron.
  6. Prepare 3 of cardamom pods.
  7. It's 3 cup of water.
  8. Prepare 1 tbsp of rose water.
  9. It's 2 tbsp of chopped nuts of your choice (optional).

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in. See more ideas about Indian desserts, Indian food recipes and Indian sweets.

Creamy Indian Desert Rasmalai step by step

  1. Boil 1 litre milk and add lemon juice to the boiling milk. Do not reduce the heat. The milk with start separating the curd and whey..
  2. Once the curd is fully separated, strain out the curd and run it under cold water and set it aside..
  3. Put the remaining milk in a thick bottom pan and add saffron and 3 crushed cardamom pods. Leave the milk to reduce on low heat, keep stirring occasionally so that it does not burn. Remove once it is reduced to 40%..
  4. Blend the separated curd in a blender. Knead the curd till the fat is separated. It will have a paste like consistency then you can form a dough. Make even balls from the dough and flatten them slightly..
  5. Boil 1 ½ cup sugar in water in wide pan. Add the flatten dough balls to the water and boil for 18-20 mins. The water should be boiling all the time..
  6. Remove once the balls have doubled its size. Give the balls a little squeeze, be careful as they can break. Handle very gently..
  7. Add remaining sugar to the reduced milk and dissolve then add the balls to the reduced milk and refrigerate for 4-5 hours..
  8. Garnish with chopped nuts of your choice and enjoy your Rasmalai!.

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