Make this special savoury at your home-Ras Malai(GROCIONOIDA)

It’s an Indian dessert recipe prepared from paneer balls or chenna and sugar and rabri/rabdi. This sweet is basically an origin of Bengal but popularly famous all over the India. It’s a healthy and delicious dessert and loved by children and old ones. Try this recipe at your home and have fun while serving this recipe.

                          SERVINGS : 8 | TOTAL TIME : 4hrs

INGREDIENTS REQUIRED :

FOR CHENNA / PANEER:

• 1 litre milk, full cream cows milk
• 2 tbsp lemon juice
• 1 cup water

FOR SUGAR SYRUP:

• 1½ cup sugar
• 8 cups water

FOR RABRI / RABDI:

• 1 litre milk, full cream cows / buffalo milk
• ¼ cup sugar
• ½ tsp cardamom powder
• 2 tbsp saffron milk
• 7 pistachios, chopped
• 5 almonds, chopped
• 10 cashews, chopped

INSTRUCTIONS :

CHENNA / PANEER RECIPE:

1.           firstly, boil milk.

2.           additionally, add lemon juice and stir till milk curdles completely.

3.           drain the curdled milk and squeeze off excess water.

4.           after 30 minutes, start to knead the paneer for 10 minutes.

5.           furthermore, make small balls and flatten. keep aside.

SUGAR SYRUP RECIPE:

1.           firstly, take sugar and water.

2.           boil the syrup for 10 minutes.

3.           after that, drop the prepared paneer balls.

4.           cover and boil for 15 minutes.

5.           furthermore, squeeze of sugar syrup.

RABRI / RABDI RECIPE:

1.           firstly, heat milk and get to a boil.

2.           once a layer of cream is formed over the milk, stick it to sides of vessel.

3.           repeat the process for atleast 5 times or till milk reduces to one-third.

4.           further, add sugar, cardamom powder and saffron milk.

5.           give a good mix and get to boil.

6.           also scrape off the collected cream from sides. and give a good stir.

7.           further, refrigerate for 2-3 hours.

RASMALAI RECIPE:

1.           firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.

2.           finally garnish with few chopped nuts and allow to absorb for 2 hours.

HOW TO MAKE RAS MALIA :

Step 1

For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F. 

Step 2

Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Step 3

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Step 4

Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. 

Step 5

Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.

Step 6

To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard.

Step 7

Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Step 8

Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syru

Step 9

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.

Step 10

Remove from the syrup with a slotted spoon and place in the reserved syrup. 

Step 11

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides of the pan and drop it back into the milk.

Step 12

Add the sugar and saffron, and cook for five minutes longer. Transfer to a deep bowl. Remove each chhenna patty from the syrup, gently press to remove excess syrup and dip into the rabdi.

Step 13

Chill for at least two hours so that the chhenna patties absorb the rabdi. Serve.

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