Ras Malai Fresh Cheese Balls In Milk Syrup Food

RAS MALAI (INDIAN CHEESE BALLS IN MILK)

Steps:

• Put the milk into a large pan with the sugar.
• Crush the cardamoms and add to the pan with the saffron.
• Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
• Turn the heat down as low as possible under the pan.
• Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
• Flatten each one slightly and drop them into the pan of milk.
• Simmer for 10 to 15 minutes.
• Remove the pan from the heat and carefully transfer into a serving bowl.
• Cool completely, then stir in the rosewater or kewra essence.
• Chill.
• Just before serving, chop the pistacchio nuts and sprinkle over the top.

RAS MALAI (FRESH CHEESE BALLS IN MILK SYRUP)

Steps:

• Heat 8 cups of the milk in a large kettle until it just boils. Remove from the heat and stir in the lemon juice. Set aside for 5 minutes. Line a large colander with a triple layer of cheesecloth and pour the curdled milk through. Drain for 30 minutes. Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
• Turn curds out onto a smooth surface and knead for 5 minutes. Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes. Form the mixture into 12 balls of equal size. Set aside.
• In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil. Lower the heat and simmer 5 minutes. Put the cheese balls and cardamom into the pan. Simmer uncovered until the balls swell and become spongy, about 1 hour. Remove the balls with a slotted spoon and discard the syrup and cardamom. Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
• Using a slotted spoon, remove the balls from the milk and set them aside. Place the saucepan with the milk over medium-high heat and bring to a boil. Lower the heat and simmer, stirring occasionally so it does not boil over. Simmer until the milk is reduced to 2 cups, about 1 hour. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk. Cover and refrigerate. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.

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.

RAS GULLA (INDIAN CHEESE BALLS IN SUGAR SYRUP )

Steps:

• Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
• Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
• Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
• Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
• Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
• Drain and put them in the syrup that was set aside.
• Sprinkle with rose water.
• Serve cold.