RAS MALAI (INDIAN CHEESE BALLS IN MILK)
This is an Indian dessert treat The recipe is from A taste of Palace Life Royal Indian Cookery The prep time includes time for chilling before servingby Manju Shivra.
Provided by Steve P.
Categories Dessert
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the milk into a large pan with the sugar.
- Crush the cardamoms and add to the pan with the saffron.
- Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
- Turn the heat down as low as possible under the pan.
- Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
- Flatten each one slightly and drop them into the pan of milk.
- Simmer for 10 to 15 minutes.
- Remove the pan from the heat and carefully transfer into a serving bowl.
- Cool completely, then stir in the rosewater or kewra essence.
- Chill.
- Just before serving, chop the pistacchio nuts and sprinkle over the top.
Nutrition Facts : Calories 438.5, Fat 13.9, SaturatedFat 8.5, Cholesterol 50.6, Sodium 362.6, Carbohydrate 61.2, Fiber 0.6, Sugar 33.5, Protein 18.3
RAS MALAI (FRESH CHEESE BALLS IN MILK SYRUP)
Provided by Molly O'Neill
Categories dinner, dessert
Time 3h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 8 cups of the milk in a large kettle until it just boils. Remove from the heat and stir in the lemon juice. Set aside for 5 minutes. Line a large colander with a triple layer of cheesecloth and pour the curdled milk through. Drain for 30 minutes. Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
- Turn curds out onto a smooth surface and knead for 5 minutes. Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes. Form the mixture into 12 balls of equal size. Set aside.
- In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil. Lower the heat and simmer 5 minutes. Put the cheese balls and cardamom into the pan. Simmer uncovered until the balls swell and become spongy, about 1 hour. Remove the balls with a slotted spoon and discard the syrup and cardamom. Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
- Using a slotted spoon, remove the balls from the milk and set them aside. Place the saucepan with the milk over medium-high heat and bring to a boil. Lower the heat and simmer, stirring occasionally so it does not boil over. Simmer until the milk is reduced to 2 cups, about 1 hour. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk. Cover and refrigerate. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 10 grams, Carbohydrate 153 grams, Fat 27 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 150 grams
RASMALAI
Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.
Provided by sharda
Categories Dessert
Time 1h30m
Yield 20 rasamalai, 7-8 serving(s)
Number Of Ingredients 9
Steps:
- Sour the whole milk with lemon juice.
- Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
- After 1/2 hour take out the weight and knead the chenna very properly.
- Make small balls of the size of dime.
- TO MAKE SUGAR SYRUP.
- In a sauce pan boil 3 cups of water and sugar together.
- when it starts to boil, drop in the chenna balls.
- On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
- In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
- Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
- Now take out the chenna balls from the sugar syrup.
- While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
- switch off the heat.
- place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
- Serve cold.
Nutrition Facts : Calories 401.8, Fat 20.2, SaturatedFat 11.9, Cholesterol 68.3, Sodium 105.5, Carbohydrate 49.1, Fiber 0.3, Sugar 49.1, Protein 8
RAS MALAI
Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
- While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 25.6 g, Cholesterol 33.4 mg, Fat 10.4 g, Fiber 0.1 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 71.7 mg, Sugar 21.1 g
RASMALAI
Provided by Huma Siddiqui
Categories Milk/Cream Nut Dessert Bake Diwali Ramadan Ricotta Almond Pistachio Spice Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
- In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
- In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter.
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