Monday, December 7, 2009

RasMalai .. Wedding Anniversary Special..!

Its human tendency to offer sweet surprise for their loved ones on any special day. And it would be always best if surprise to fulfill food carving. So, I was wondering what to cook something special for our special day. And the thought came in my mind, Raj always loved RasMalai.. and Making one is good surprise for him. This was first attempt and m bit scared but it was a real hit in my family.

Ras Malai is dumplings made from cottage or ricotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dry fruits. Here is the recipe, you all also give it a try for making your loved ones happy. It feels great when you see smiling faces of your loved ones.

I have used 1 Gal(3.78 L) whole milk Half for Ras and remaining half for Dumpling.

For Ras:
0.5 Gal(1.89L) whole milk( approximately)
1/2 Cup sugar (as per taste)
a pinch of saffron
1tsp cardamom powder
1/2 cup thinly sliced almonds or pistachios

For Dumplings:
0.5 Gal(1.89L) whole milk( approximately)
1-2 tsp of vinegar mixed with water/milk.
3-4 cups of ice cubes

For Sugar water:
1 Cup sugar
5 Cups Water
1tsp cardamom powder

For Ras:
1. In non-stick pan boil half of the milk until 75% of the original volume.
2. keep stirring in between to avoid any burn at bottom. while ras become ready you can go and make dumplings.
3. As Ras is 50% of the original volume turn off the heat, add 1/2 Cup sugar cardamom powder, mix well. Keep aside.

For Dumplings:
1. While Ras is become ready make dumplings for that in deep vessel boil remaining milk.
2. Once milk came to boil, curdle the milk. For that slowly add vinegar water mixture and keep stirring. (you can use lime juice instead of vinegar ) Curdled white portion is called paneer.
3. Once paneer is separate from water. Turn off the heat and add ice cubes to stop further curdling. Drain it in muslin cloth. Hang it for least 20 minutes or more so that all excess water will go. Drain the excess water by pressing gently the cloth there must not be water remaining. Meantime keep in mind to stir boiling milk for kept for Ras. Once its done turn off the heat. keep aside.
4. Cover another clean cloth/towel around hung paneer muslin cloth. Rub by hand over towel covered paneer. It removes additional water and become soft dough.

5. In another deep vessel boil 0.5 cup sugar 3 cups water mixture. Add Cardamom powder to it.

6. Make slight smaller size balls than walnut and slightly flatten in center.

7. Once all balls are ready and sugar water mixture came to intense boil add all bolls and let it boil for another 7-8 minutes on high flame. In this Process this dumpling increase its size about double.
8. After 7-8 minutes slowly take dumpings along with some sugar water mixture in bowl and let it cool for some time.
9. Now take dumplings one by one and remove excess water by keeping in between two palms gently. Add squzeed dumplings to Ras. Garnish with dry fruits and saffron.
10.Refrigerate it. Serve it chill.

1. To curdle the milk vinegar is recomended but lime juice can be used.

2. Ice cubes used to stop curdling help to make soft paneer otherwise it paneer will become hard later on. If you dont have ice cubes in hand then drain the paneer in muslin cloth and Hold it covered with cloth in the cold running water.

3. Keep in mind, add all balls at once to intense boiling sugar - water mixture otherwise ball will break into pieces.

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