HOW TO MAKE SOFT AND EASY RASSMALAI

              SOFT RASSMALAI RECIPE

Have you ever been to a party, eaten ras malai and wished you could recreate the same texture and flavor at home? Well, this recipe will help you do that!

Ras Malai is an Indian dessert or sweet that comes from Bengal. In Bengali it is known as Rosomlai. It bears a striking resemblance to Rasgala, a Bengali sweet made from homemade cheese.

INGREDIENTS

• 12 cups - 3 liters of whole milk
• 3 tablespoons vinegar or lemon juice
• 1 tablespoon corn flour / starch
• 1 cup sugar 300 grams
• 6 cups tap water 1.5 liters
• 12 cups whole milk 3 liters
• 500 ml double / heavy cream 2 cups
• 1 cup sugar 250 grams
• * Teaspoon cardamom powder
• 3-4 tablespoons. Almond and pistachio pieces
• 1 paper silver sheet
• 1 chopped nuts and pistachios
• 1 dried flower petal

INSTRUCTIONS

• First, wash a heavy pan with tap water and then pour in 12 cups of milk.
• Heat the milk lightly over medium heat and stir constantly. When shaking, make sure you keep shaking and scraping the bottom and sides of the pan.
• The milk will eventually start to thicken and thicken.
• At this point, add your chopped nuts and crushed cardamom.
• Add your sugar and continue cooking. The sugar will release moisture and temporarily dilute the milk but it will thicken.
• Add double / heavy cream and cook for another 2-3 minutes.
• Once you have the right consistency, keep stirring the milk until it cools down.
• Cover the pan and set aside.
• Heat the milk in a pan.
• Stir the milk constantly as it boils.
• Once it reaches the boiling point, add a few drops of lemon juice or distal vinegar. Wait to see if the milk has burst. If not, add more drops.

• Turn off the heat immediately after the milk bursts.
• Place the muslin cloth on top of a colander that sits in a large bowl.
• Put the solid and whey in the colander. The muslin cloth will hold the solid objects and the whey will be collected in the bowl below.
• Rinse the cold or sieve thoroughly under cold water to remove the smell and taste of vinegar / lemon juice.
• Squeeze as much liquid as possible from the muslin cloth before tying the cloth tightly to the chisel. Use heavyweight to get rid of excess fluid.
• Do this for about 20-30 minutes. We do not want the mixture to dry completely, but we do want to retain some moisture. If the mixture is too dry, the chisel will be chewed off and will not collect in large quantities.
• The next step is to knead the cheese. Add a tablespoon of cornflour to the cheese before kneading.
• Use the heel of your palm and knead the dough for about 10 minutes to make it smooth and grain free.
• Use a spoon or mold to accurately measure the same amount of cheese to make equal balls.
• Shape the balls into thick discs.
  
  
  
• Mix water and sugar in a wide and flat bottom pan.
• Boil it, add the cheese pieces one by one in the sugar syrup.
• Cover with a lid and cook for 10-12 minutes.
• Once the balls are cooked, place them in the syrup for another 15 to 20 minutes.
• Pour the milk cream into a slightly flat flat tray, such as a roasting tray.
• Using a perforated spoon and spatula, gently squeeze the excess sugar syrup from the cheese taka.
• Put them in milk cream, make sure they are soaked in milk.
• Sprinkle with chopped nuts.
• Cover the tray with cling film and refrigerate for at least 2-3 hours for flavor and cooling.
• When serving, apply silver foil, extra chopped nuts and dried rose petals.

NOTES:

1 cup = 250 ml

I made 1 cheese tiki using 50-60 grams of cheese.

Please see the post above for suggestions and notices.

My cream is not too sweet, adjust the amount of sugar to your liking. However, add more or less sugar to the milk cream.