How To Make Ras Malai Recipes At Home ?
Ingredients for Ras Malai :-
1 :- Chena) - 250 gms.
2:- Sugar - 200 gms. (1 cup)
3 :- Milk - 1 ltr.
4:- Kesar - 15-20 pieces (optional)
5 :- Cashews - 15-16 (cut into small pieces)
6 :- Chronji - 1 table spoon
7 :- Cardamom - 3-4 (peel and grind)
2:- Sugar - 200 gms. (1 cup)
3 :- Milk - 1 ltr.
4:- Kesar - 15-20 pieces (optional)
5 :- Cashews - 15-16 (cut into small pieces)
6 :- Chronji - 1 table spoon
7 :- Cardamom - 3-4 (peel and grind)
Method - How to make Ras Malai Recipe:-
1 :- Put chena in a plate and mash with hands to make it
smooth like a dough. The chena is ready to make
rasmalai.
smooth like a dough. The chena is ready to make
rasmalai.
2 :- Take a small portion of the chena, keep it between
your palms and press it with hands to give it a round
flat shape. Make more such flat discs from chena in the
same way and keep them on a plate. You will be able
to make 12-14 discs from 250 gms chena.
your palms and press it with hands to give it a round
flat shape. Make more such flat discs from chena in the
same way and keep them on a plate. You will be able
to make 12-14 discs from 250 gms chena.
3 :- Take a pan and put 100 gms sugar along with 500 gms
of water into it. Keep the pan on a flame to boil the
mixture. Keep the flame high so that the water starts to
boil soon. Put all the flast discs made with chena into
the pan once the water boils completely. Cook it for 18-
20 minutes Keep the flame medium while cooking the
rasmalai. The rasmalai will increase in size while
boiling into the water. The rasmalai balls are ready. Let
them cool down.
of water into it. Keep the pan on a flame to boil the
mixture. Keep the flame high so that the water starts to
boil soon. Put all the flast discs made with chena into
the pan once the water boils completely. Cook it for 18-
20 minutes Keep the flame medium while cooking the
rasmalai. The rasmalai will increase in size while
boiling into the water. The rasmalai balls are ready. Let
them cool down.
Now we will prepare milk for Rasmalai :-
1 :- Keep the milk pan over the stove and stir it
continuously once it starts to boil. Put kesar and mewa
into the milk. Turn off the flame once the milk reduces
to half or 60% of its quantity. Mix sugar and cardamom
to it. Milk to dip rasmalai is ready.
continuously once it starts to boil. Put kesar and mewa
into the milk. Turn off the flame once the milk reduces
to half or 60% of its quantity. Mix sugar and cardamom
to it. Milk to dip rasmalai is ready.
2 :- Take out the rasmalai from the sugar syrup, press it
with hands t strain the water and put these balls into
the milk.
with hands t strain the water and put these balls into
the milk.
Rasmalai is ready. Take it out in a serving bowl and garnish with pistachios and cashews. Let it cool down and then taste it.
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