Rasmalai Indian Dessert Recipes

RAS MALAI

Ras Malai image

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

Ingredients

1 (15 ounce) container whole-milk ricotta cheese
¼ cup white sugar
3 cups half and half
1 cup white sugar
¼ teaspoon ground cardamom
½ teaspoon rose water
1 pinch saffron
1 tablespoon chopped blanched almonds
2 teaspoons chopped pistachio nuts

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

RASGULLA AND/OR RASMALAI (AN INDIAN DESSERT)

Rasgulla And/Or Rasmalai (An Indian Dessert) image

I haven't tried this recipe yet, but it sounds delightful. A rasgulla is a cottage cheese ball of sorts, that is boiled in a sugar syrup and served plain with the syrup. The Rasmalai is a rasgulla that is served with a milk sauce with pistachios. YUMMMM! Can't wait to try it! This recipe seems to have a lot of steps, but the last five are ONLY if you are doing the Rasmalai version

Provided by Jostlori

Categories Dessert

Time 2h

Yield 15 balls

Number Of Ingredients 10

Ingredients

1 quart milk
3 tablespoons lemon juice
3 1/2 cups water
1 cup sugar
1 pinch cardamom powder
1 cup sugar syrup (from the rasgullas)
3 cups milk
1/2 teaspoon cardamom, pwd
2 tablespoons pistachios, sliced
2 pinches saffron, mixed few tbsp milk

Steps:

FOR RASGULLA:.
Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.
Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 minutes.
Remove the chenna onto a wide plate. Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
FOR RASMALAI:.
Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
Add the sugar syrup and continue to cook for another 20 minutes. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 minutes.
While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
Refrigerate and serve chilled.

Nutrition Facts : Calories 131.2, Fat 4.7, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.7, Carbohydrate 19.2, Fiber 0.1, Sugar 13.5, Protein 4

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