Skip to main content

Bengali Dessert - "Rasmalai"

By

 


Hello readers,

     Today I came to share with you a famous dessert recipe "Rasmalai".It is believed to have originated somewhere in eastern India. Presumably in the Odisha and Bengal region.

Ingredients:-

1. Full fat milk- 5 cups.

2. Fresh cream-1 cup.

3. Lemon juice or vinegar- 5 tbsp(mix with 3tbsp water).

4. Baking powder- A pinch.

For sugar syrup:-

1. Sugar-1-1/2 cup.

2. Water- 4cup.

3. Cardamom powder-1/2 tsp.

4. Rose water- 1/2tsp.

For Malai:-

1. Full fat milk- 4cups.

2. Saffron- 8-10 strands.

3. Sugar- 3-4tbsp.

4. Pistachios- 3tbsp(crushed).

Preparation Method:-

For Malai-

Step 1- Place a sauce pan on medium flame. Pour 5cups of milk and boil. Once milk start boiling add saffron and sugar. Reduce the flame and stir occasionally.

Step 2- When a layer of cream forms,just move it aside. Boil milk until thickens and reduces to half quantity. Set aside to cool.

Step 3- Keep half portion of malai in the fridge and remaining warm.

For cottage cheese:-

Step 1- Pour 5cups of milk in a saucepan and bring to a boil. Once milk will start boiling add 1 cup of fresh cream. Stir well for a minute and turn off the flame.

Step 2- After 1 minute add lemon juice and stir continuously until milk curdled completely. If required can add more lemon juice.

Step 3-  Add ice water or ice cubes to the saucepan and set aside for 3-4 minutes.

Step 4- Now drain to a Muslin cloth lined over a colander. Pour fresh water or can also rinse under running water to vanish the sour taste.

Step 5- wrap the cheese in the cloth, squeeze of excess whey. Make a knot and hang the cheese pouch for 1 hour for discard dripping whey.

Step 6- After 1 hour. Transfer the cottage cheese to a plate. Add pinch of baking powder. Knead well for 4-5 minutes until smooth.

Step 7- Now divide the cheese dough into equal portion. Make cheese discs with the each portion of cheese dough. Make sure there shouldn't be any cracks on the sides. Set aside.

Sugar syrup:-

Step 1- Bring 4cups of water to a boil with 1-1/2 cups of sugar. Stir until sugar dissolves completely. Then add Cardamom powder and rose water.

Step 2- When syrup begins to boil rapidly,slide the discs in the syrup. Cook about 10-12 minutes on high flame. Turn off flame. Remove the pan from the heat and cover the pan with lid. Keep aside for 15-20 minutes.

Assembly:-

Step 1- After 15-20 minutes, take off the discs to a plate and cool them.

Step 2- Squeeze them gently with the help of your palm to remove extra syrup.

Step 3- Now add cottage cheese discs in the half portion of warm malai. Rest them for 2-3 hours.

Step 4- After 2-3 hours. Add another portion of chilled malai to this. Now garnish with crushed Pistachios.

Step 5- Now it's ready to serve.

## Thank you for giving your precious time to read my post and your support.😍🙏😊❤️


image credit: source

Labels:

Comments

Post a Comment

Last week's top

Royal delicacy of India "Laal Maas"

By
  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...
Post a Comment
Read more

Sarson Ka Saag

By
  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more