Rasmalai

Rasmalai

Ingredients:

• paneer (COTTAGE CHEESE ) made from 1 liter of milk (recipe below)
• 1 liter full cream/ whole milk
• 1/2 cup sugar
• 1 tablespoon cardamom powder
• 4 cups water
• 1 cup sugar
• 1/2 cup thinly sliced almonds or pistachios

Preparation:

• Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
• Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
• When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
• In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
• Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
• Before serving, garnish with slivers of dried fruit.
• 
  
• HOW TO MAKE PANEER :

Ingredients:

• 1 litre full-cream milk (use lean milk for a low-fat version)
• ½ tsp citric acid/lemon juice
• ½ cup warm water

Preparation:

• Set the milk up to boil.
• As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
• When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
• Reduce the heat and stir continuously until the milk is completely curdled.
• Remove from the heat when the separation of the curds and yellowish whey is complete.
• Strain the mixture through a clean muslin cloth.
• Hold it under running water for a minute and then press out the excess water.
• Hang the muslin for 15-20 minutes so that all the whey is drained out.
• To make the paneer into a block tie the muslin and place it under something heavy.
• The paneer can now be cut into chunks and used as required.

Rasgulla

RASGULLA

Ingredíents:

Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder

Method:

1. In a vessel, bring the milk to a boíl. Add a tablespoon of lemon juíce to ít and míx untíl the mílk curdles.

2. Keep stírríng and then add the remaíníng lemon juíce. Keep stírríng untíl the whey completely separates.

3. Swítch off the heat and straín the paneer (cottage cheese) ín a muslin cloth.

4. Wash the paneer wíth fresh water to wash away the sourness of the lemon.

5. Bríng the edges of the cloth up and tíe ít together. Squeeze the excess water and hang the cloth above the sínk for 30 mínutes.

6. Knead the paneer to make a smooth plíable. Kneadíng the paneer ís very ímportant. Knead ít for 10 mínutes.

7. Dívíde the paneer dough ínto equal síze small portíons and shape each portíon ínto a smooth round ball.

8. In a wíde vessel, add the sugar and water and allow the sugar to melt.

9. Now reduce the heat to medíum flame and add the rasgullas carefully.

10. Cover wíth a líd and cook for 10 -15 mínutes. Open the líd occasíonally.

11. Then swítch off the flame and let them cool completely.

12. Refrígerate ít and serve chílled.

CHECK ALSO

 RASMALAI

KAJU KI BARFI

ICE CREAM CHEESE CAKE

COCONUT COOKIES

KAJU PISTE KI BARFI

Kaju Piste ki Barfi

Ingredients : 

1) 200 grm Cashew nuts (powdered)
2) 200 grm Pistachio (powdered)
3) 150 grm Sugar

Recipe:

1) make Chashni (syrup) :
put 150 grm of sugar in a non stick pan and a half cup of water,
cook it until become a thick syrup (ek taar ki chashni).

2) mix 200 grm powder of Cashew nuts(Kaju) with half of the syrup and keep mixing on low flame for a half minute then make a dough and flatten it like a chapati.

3) do the same as part 2 in with 200 grm Pistachio.

4) bring the layers one on another, sprinkle chopped dry fruits and desiccated coconut from above.

5) refrigerate it for one hour and then cut it into the pieces to serve !