Tuesday, October 17, 2017

Instant Rasmalai





Ras Malai is a very popular  sweet dish. "Ras " meaning juice and "Malai" meaning cream is a chilled dessert  belonging to the Bengali cuisine but is popular with every one now :) Today , I present to you a quick way to make Ras Malai. This my friends, I call "Semi-Home made cooking".








Traditionally, Ras Malai preparation involves 3 steps. Step 1 , preparing the rasgullas (flat in this case). Step 2, preparing the flavored and thickened milk or rabri. Lastly , add the rasgullas to the rabri. The recipe that I am sharing is a "jhatpat" or a quick version. If you have store bought rasgulla boxes or tins at home, this recipe can be put together in no time.




I always have a couple boxes of rasgullas  in my pantry most of the times. So whenever I have sudden guests  or a sudden craving to eat this delicious dessert. I just make the rabri and add these rasgullas to it. Store it in the refrigerator for a few hours and a rich dessert is ready to enjoy:) I believe "Semi-homemade " cooking  comes in handy especially when every one is pressed for time .




INGREDIENTS :
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

  • Rasgullas : 20 (I used one store bought box / tins from Swad .The rasgullas were slightly on the smaller side. Hence used 20. If the rasgullas are bigger, this number will reduce)
  • Whole Milk : 3 cups ( 1000 ml)
  • Condensed milk : 1/2 cup - 3/4 cup
  • Saffron : 1 pinch
  • Cardamom powder : 1/2 tsp
  • Pistachios (chopped) : 2 tbsp plus more for garnish
  • Sugar if needed to adjust the sweetness.


PROCEDURE:
  • Mix milk, condensed milk and saffron  and heat in thick bottomed pot. Adjust the sweetness by adding a little sugar if needed.




  • Drain the sugar syrup from the can and separate the rasgullas. Squeeze the rasgullas in between your  palms gently to remove the sugar syrup. (If squeezed too hard, rasgullas will break. So be gentle).



  • Once the milk has come to a boil and thickened slightly , add the rasgullas, cardamom powder and the pistachios.




  • Cook for about 5-7 minutes and then turn off the heat. Once the mixture has come to room temperature , store it in the refrigerator. Serve chilled with some crushed pistachios on the top.



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