Rasmalai With American Ingredients Recipes

RAS MALAI

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.

RASMALAI WITH AMERICAN INGREDIENTS

Steps:

• To Make the Syrup:.
• Thicken the half and half by simmering over low heat for few minutes.Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.
• To Make the Cheese:.
• Mix ¼ cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
• Spread in the muffin pan. ( 2 spoons of cheese mixture in each cup). To spread evenly in the cup, use the bottom of glass to flatten.
• Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn't come out sticky with cheese it means you are all set to take the tray out from the oven :)
• Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl.
• Add the cooked balls to the half and half and decorate with Pistachios and Almonds.
• Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:).

RASMALAI

Steps:

• For the sauce (ras): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. Reduce the heat to keep it at a medium boil and cook, stirring frequently, until the milk is reduced by half, 25 to 30 minutes.
• Meanwhile, combine the saffron strands with 1 tablespoon of the hot milk in a small bowl. Mash with the back of the spoon to get the saffron to release its color and turn the milk a deep orange.
• Once the milk has reduced, add the sugar, crushed cardamom and saffron-milk mixture and mix well. Cook, stirring as needed so the milk does not stick to the bottom of the pan, until the milk is well flavored, about 5 minutes. Add 3 tablespoons of the nuts, saving the balance for garnish, and let the milk mixture cool.
• For the paneer balls (rasgullas): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes.
• As soon as it reaches a boil, turn off the heat and add 1/2 cup of ice to reduce the temperature of the milk. Add the lemon or lime juice 1 tablespoon at a time until the milk is curdled and the solids separate from the whey. The whey will turn greenish-yellow. Add another 1/2 cup of ice. This stops the cooking and keeps the paneer soft.
• Line a strainer with folded-over cheesecloth or muslin and set over a large bowl. Pour the mixture into the strainer and let the water drain out. Pour a cup of cold water over the paneer and drain. Take the ends of the cloth and squeeze out the excess water very well. Hang the cloth to further drain out water from the paneer for about 30 minutes. The paneer should be crumbly yet a little moist.
• Add the paneer to a food processer and process until the crumbles become a ball, about 30 seconds. Alternatively, you can knead it with the heel of your palm, but this will take 10 to 15 minutes.
• Roll the dough into 12 equal balls, making sure there are no cracks. (A kitchen scale isn't necessary but is helpful.) You can keep them round or gently flatten them out to disks about 1 inch high. If you see any cracks, smooth them over with wet fingers. Cover with a damp cloth.
• For the sugar syrup: Combine the sugar and 7 cups water in a wide Dutch oven and bring to a rolling boil. Add the prepared paneer balls one by one so the temperature doesn't drop suddenly. Gently shake the pot, lower the heat slightly to keep the mixture at a low boil, cover and cook for 10 minutes. Do not open the lid in between. Gently stir the balls, cover and cook for another 5 minutes. The balls should almost double in size. Remove the pot from the heat and let it cool naturally, 20 to 30 minutes. The balls will sink in the water.
• Once cooled, drain the balls. Very gently squeeze out the syrup from the balls and transfer them to the prepared ras (saffron milk). Refrigerate for a minimum of 3 hours, to let the balls absorb the milk and become divine! Garnish with the reserved nuts and serve cold.

RASMALAI

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.

RASMALAI

Steps:

• For the cheese balls: Bring the milk to boiling point.
• Add the lime juice/ vinegar in little doses till the milk curdles completely and the liquid separates from the cheese.
• Strain the cheese after washing it in a number of changes of water to ensure that there are no traces of the lime or vinegar left.
• Hang it in a cheesecloth for about 40 mins to allow the remaining water to drip away.
• Put the drained cheese on a plate or in a food processor.
• Knead or blend on low to a smooth consistency.
• Now add the baking powder and flour (if using)- add it only if the dough is too sticky and unmanageable.
• In the mean while keep the water to boil and add the sugar to it.
• Let it dissolve completely.
• Skim away any impurities.
• Bring to a simmering point.
• While this is boiling shape the dough into 20 little walnut shaped balls if making rasgollas (balls in sugar syrup) and into flat shapes like patties for rasmalai.
• Add the balls to the syrup (put one on a trial basis first if it breaks up you may need to add a little more flour to the dough. Otherwise you may end up with all of them forming a huge mess in the water) and simmer on low heat till the balls are double in size (about 10 mins)- for rasgollas you may have to boil them for around 20 mins and add the cardamom and saffron to the water.
• Carefully remove the balls with a slotted spoon and keep aside for 3-4 mins to drain.
• For the rasgollas pour the syrup over the balls when it has cooled and refrigerate till needed.
• For the rasmalai you will have to make the thickened milk: Reduce the 500 ml milk to half (250 ml) on low heat stirring occasionally (add the cardamom powder to the milk as it simmers).
• Add the sugar stir, cool and refrigerate.
• To serve, pour the chilled milk over the cheese balls and refrigerate for atleast 30 mins.
• Sprinkle with the saffron strands and the pistachios.
• Alternatively you can add the saffron and rose water instead of the cardamom as the milk boils so that it gets coloured for a kesari rasmalai.
• Note: Most of the time I do not thicken the milk too much but just bring the milk to a boil and add sugar and give the rasgollas a boil in the milk too and then chill.