I wanna recipe of RASMALAI..............?

Question

..pls any one help me 2 make rasmalai...i have heard rasmalai is makin by paneer..plz tel me the way 2 make paneer also.............

Answer 1

Best Answer - Chosen by Voters

Ingredients:
4 lbs Cows Milk or Ricotta cheese
1 cup sugar
64 oz half & half milk
1/4 tsp crushed cardamom seeds
A pinch of saffron
1 cup blanched almonds
4 tbsp crushed green pistachios
Method:
Mix sugar & cardamom powder with cheese.
Spread out the mixture on a baking tray.
Now bake the mixture at 350° for 1/2 an hour till it gets light brown.
Take out the mixture from oven & keep it cool at normal temperature.
Cut into 2" squares and place them at a desset bowl.
Now in a seperate dish mix all the other ingredients well except the pistachios.
Decorate with pistachios, chill for 2-3 hours.
Ready to server.

Answer 2

u hav to take a paneer. in that just add a rice powder 1 t.spoon 4 a 1/4 kg of paneer.make a small balls of it.they boil in 1 cup of water for 10 minutes.kept it side. then take a 1 lit.milk.Add a sugar.kept for boil till the half of it remain.after cooling of the milk gently press the balls of paneer & deep in to the milk . keep in the fridge 4 15 minutes.rasamalai is ready. for paneer take a1 lit of milk.add a 1 t.spoon of lime juice in themorning. in the evening u hav to remove the water from the milk totaly & paneer is the ready .it is about 1/4 kg.

Answer 3

1 cup milk powder
1tsp beaking powder
1tbsp oil
4 egg
mix it well with ur finger for at least 15 min
and make a small bowls and kip it aside
in a browd pan boil 1 liter milk and and keser(2-3) peice when this get boil add the bowls and let boil for again 10 min. But take care dont cover it. then ur rasmali is ready after it cold

Answer 4

hi

Source(s):

hi

Answer 5

Take one cup of Milk Powder,
1/2tsp of Baking powder Sieve both of them.
1tbsp ghee
1 egg

Mix all ingredients and make a dough.After that make 1/2 cm balls.

Heat 4 cups of water and 1 cup of milk powder.boil it. Add cardamom and 1tbsp sugar.

After three -four boils put these balls .Sprinkle pistacho.
chill and serve

Source(s):

Khaleej Times UAE

Answer 6

hi,

Ingediants:

2 litter Milk
1 Can of Rasgulla (or bring Rasgulla from sweetmart)
2 cups of Sugar
pitas,Almonds,Cashew,Saffron

Boil the milk till it becomes 3/4 of original milk.
Add sugar & boil for 10-15 minutes.
Keep milk aside to cool it.Add saffron to 1tbsp milk & mix it in boiled milk.
Keep the Rasgulla can outside freezer to decrease its temperature before adding to milk.
Crush the pitas,Almonds,Cashew (don't make fine powder).
Separate rasgulla bolls from ras,press bolls to remove extra ras.
Add these bolls to boiled milk.
Garnish with crushed pitas,Almonds,Cashew & a little saffron.
Keep in freezer to cool.
Serve child.

Answer 7

Here is link for perfect rasmalai with lots of tips. All the best.

Source(s):

http://www.youtube.com/watch?v=yqLzqg662…

Answer 8

Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

Answer 9

Hi,


This is pushpa here & here is you answer for your question.


2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

• Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
• Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
• Remove from oven, cool at room temperature and cut into 2" squares.
• Place them in a dessert bowl.
• Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
• Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve

Source(s):

thx

Answer 10

search and see video Rasamalai Recipe by Manjula on http://www.youtube.com

Source(s):

http://www.youtube.com

Answer 11

Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

Answer 12

INGREDIENTS

For fresh Paneer:

1 gallon whole milk
Juice of 1 lemon (4tbsp) Vinegar
Muslin cloth

For Rasmalai:

Fresh Paneer
21\2 cups sugar
5 cups water
10 pistachios powdered
1\2 tsp cardamom powder

METHOD

To make Paneer:
1. Boil milk gently and keep stirring in between so that the bottom does not stick. When it starts boiling, add 4tp vinegar so that it curdles. After 20 seconds remove from flame and keep it aside covered for 2 min.

2. Now strain the curdled milk in the cloth. Tie the mouth of the cloth and hang it for atleast 3 hrs so that all the water drains off. Press the cloth so that the remaining water also drains. Use this paneer to make rasmalai.

To make Rasmalai:
1. Take the paneer and make into a soft smooth dough in a food processor. It should be fluffy and not solid. Make small balls from it. Heat water and add 2 cups sugar.

2. Once the sugar melts, add these paneer balls and cook for 20 min covered till the balls become fluffy. In a flat bottomed pan add half and half and bring it to boil. Add cardamom powder, pistachio powder, 2 tbsp sugar and boil for 2 min.

3. Drain the balls from sugar water and gently add to the boiling milk. Let them cook for 10 min on low flame. Remove from heat, chill them for 3 to 4 hrs and serve.

Answer 13

But wait, what is rasmalai? Its sweetened, flattened or round balls of paneer (Indian cottage cheese) soaked in milk cream. Sounds yummy? That's 'cuz it is!

So in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you. Did I mention its super easy?

The recipe does use eggs, which would probably make the inventors of rasmalai turn in their graves, but the taste is not compromised one bit and there is no 'eggy' smell at all.

What I Used:

For the pieces

Milk Powder - 1.5 cups
Egg - 1

For the liquid base

Whole cream milk - 4 cups
Sweetened condensed milk - 1/2 tin (adjusting according to the size of your sweet tooth)
Crushed cardamom - 3
You can use other flavoring of choice like rosewater, pistachios, almonds, saffron, etc.

How I Made It:

1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.


2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.

3. You don't need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.


4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.

5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.

6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.

Chill before serving.











Chilly Paneer
Paneer or Indian cottage cheese is a very important constituent of the Indian cuisine. As it is, despite its great diversity, Paneer is a component which is present in the cuisines of almost all the regions. As it is, one of the most important aspects of Paneer is that it is not only used for making various sweet dishes, as well as dishes constituting the main course menu. Therefore it would not be actually surprising if you are invited for dinner and Paneer forms part of every thing right from the appetizer, the main course and the sweet dish.

Of all the Paneer recipes, Chilly Paneer is one of the most popular. Heavily influenced by its non vegetarian cousin, the Chilly chicken, it was evolved to give vegetarians a substitute for the chilly chicken. Being a devout non-vegetarian, I used to hate this idea of going for petty substitute.

However, my views were thoroughly shagged up, as I had my first morsel of this wonderful dish; at the request of my wife. Here I was enjoying Chilly Paneer, which was if not better, then equally good in comparison to Chilly Chicken. Thereafter I looked through the recipes and I was flummoxed to find so many recipes of chilly Paneer. I tried some of them, and found this recipe the most appealing.

Ingredients:
400 gm Paneer
8 tbsp Corn flour
4 tbsp Oil
4 Onions
6-8 cloves Garlic
6-8 Green chilly
2 large Capsicum
1 cup Vegetable stock
Salt to taste
1 tsp White pepper powder
4 tbsp Soy sauce
1/2 tsp Ajinomoto
2 tbsp Chilly sauce

Preparation:

1.First of all, drain Paneer properly and chop down into medium sized pieces.
2.Now, heat sufficient oil in a wok, roll the Paneer pieces in corn flour and deep fry the Paneer pieces on medium heat till the edges turn brown.
3.Thereafter set the fried Paneer pieces aside.
4.Now, blend remaining corn flour in quarter cup of water and set aside. Chop the onions into thick slices and crush the garlic cloves.
5.Now, chop green chilies and cut capsicum into thick stripes and set them aside.
6.After this, heat two-tablespoon of oil in a pan, add crushed garlic and then stir-fry for some time.
7.Now, add sliced green chilies, onion as well as capsicum and saute for some time.
8.After this add fried Paneer pieces and stir in the vegetable stock.
9.Add salt, pepper powder, soy sauce, chilly sauce, Ajinomoto and the blended corn flour and keep stirring while cooking on high heat until the sauce thickens to coat the Paneer.
Your Chilly Paneer is ready to serve. Serve hot with Fried rice.

Kadhai Paneer
Kadhai or karahi is a kind of thick, circular, and deep vessel, which is used in Indian cooking. Originally made of cast iron, they are nowadays made of a number of metal, but mostly in stainless steel. As it is, the Kadhai is the trademark of several delicious Indian recipes. Many mouthwatering dishes owe there existence to the mighty Indian Kadhai. Kadhai Paneer is one of these recipes. This particular dish carries a distinct aroma and irresistible flavor. The blend of Green Pepper, dried fenugreek leaves as well as cardamom, adds to the exquisite flavor of this magnificent dish.

Anothe