“Rasamalai” Famous Bengali Sweet. Everyone loves it. But if you make it at home, it will not be as perfect as it was brought from the shop, but this recipe goes into great detail. There are also tips at the end of the recipe. Follow carefully Make Rasalure Rasamalai Perfect at home.
Ingredients:
For Malai:
Cow's milk - 1 liter
Panchara- 1.5 cups
Water- 1.5 cups
Plain Vinegar - 1 cup (flavorless)
Water - 3/4 cup (mix in vinegar)
Squash juice- ౩ tbsps (taken from 6-7 squash)
For Rasamalai:
Milk- 1 liter
Sugar- ¼ cup
Yalaka powder- ½ tsp
Saffron flower water- 1 tsp
Yellow Food Color- 2 drops
Almond Pistachio Reduction- ౩tbsps
Policy:
Add cow's milk and bring to a boil. Put it aside and set aside
Now add water in vinegar and pour a little in hot milk to break the rule. Separate the milk from the water, then add the vinegar and water. (This vinegar water is more dependent on the quality of the milk, so it needs to be kept a little longer)
Put muslin cloth in the sieve, pour the broken milk, pour cold water in it and wash well, then knead tightly with a cloth. Only 90% of the water should be squeezed
Immediately after kneading, place the paneer on a plate and knead well.
Then add ghee to your hands and slowly press like cutlets, do the same and place on a plate.
Now take a vessel that is definitely a foot thicker depth height, I am using a pressure cooker
Add water, sugar and bring to a boil. When it boils, pour 1.5 tbsps of kunkudu juice. The caramel should be frothy all the time (more juice may be needed at a time)
Add the paneer cutlets and cook for 12-15 minutes, covering only with a high flame. Move along with the bowl in the middle of the middle, then step pattav
Double for 14 minutes, then take a malai and press slowly to see if it is softly cooked or not.
If Malai is soft and juicy, turn off the stove, add 1 cup of cold water and let Malai settle in the caramel for an hour.
After an hour, add sugar in 3 liters of thick milk, boil till it becomes 300 ml, add saffron water and cardamom powder and mix well.
Now remove the caramel from the caramel and put it in the milk.
Soak this malai in milk for an hour and then sprinkle with almond pistachio and serve.
These will harden slightly if kept in the fridge. One day outside and 3 days in the fridge.
Tips:
If you use cow's milk, the mountains will be super soft.
I used 3/4 cup of ghee per cup of the original measurement. You can use a cup of ghee if desired.
Lemon juice can also be used instead of vinegar, but it does not come off as soft as vinegar.
If there is no vinegar, mix 1/3 cup of water in 2 tsps of lemon juice and use that water.
If the water in the paneer is completely squeezed, the mountains will not be so soft, so if it is kept as water, it will not become lumpy. That is why only 90% water should be extracted.
If you use a deep, long, thick bowl, the mountains will become soft because the mountains have the opportunity to swim up and down in the caramel. If you swim like that, you will become soft.
When kunkudurasam is put in the caramel, it foams, and the foam enters the hill and adds the caramel to the inside of the hill. Otherwise the mountains will become hardened to the entanglement. Caramel is not bitter at all due to saffron juice.
Mountains should be cooked only on high flame, the higher the flame the better the Malay will come.
For me in 14 minutes the Malays were made juicy.
Peel a squash, grate it and squeeze the juice.
The milk that pickles Malai is the same as the buffalo milk.
0 Comments