The Smoky Kitchen
Its all about food,food and food
  • Recipes
  • Useful tips
  • Contact

Ras Malai

1/14/2015

0 Comments

 
Ras Malai is a dessert quite famous i n India and Pakistan. Ras Malai can be best described ass a rich cheese cake without a crust. Ras Malai is quite famous in Bengal and is known as Ros-Malai. Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom. 
Picture
The Ras Malai can be made in 3 easy steps:

1. Make the Paneer
2. Make Ragulla out of the home made paneer
3. Make Ras malai

Or it can be even cut down to two simple steps

1. Buy ready made Rasgulla
2. Make Ras Malai out of them

Any method you choose will be perfect, but I prefer the first one as what is more better than a sweet made from scratch. 
For making Ras Malai in the traditional method, first you have to make the Paneer, the recipe is already mentioned. Then make Rasgulla with the homemade paneer.

Ingredients

Rasgulla (store bought or Home made) - 12 Rasgulla
Milk - 3 cups
Sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Saffron - 1 tsp ( soaked in warm milk)
Pistachio - 2-3 tablespoon
Almonds - 2 - 3 table spoon (blanched and thinly sliced)  

Method

1. Boil milk till it reduces to half with flame in medium to low. Keep stirring frequently to prevent the milk from getting burnt.
2. Add sugar, Cardamom powder and mix well until the sugar dissolves and switch off the flame.
3. Add almonds, pistachio and saffron and mix well.
4. Then take the rasgulla out of the sugar syrup and squeeze them gently  by keeping them between two spoons..
5. Then drop it into the creamy milk. Once cooled, Garnish with pistachios and almond and refrigerate for 1 - 2 hours.

Serve chilled

 Notes 

1. If Ras Malai is made from home made Rasgulla, then the sugar syrup of the rasgulla with 2 table spoon of sweetened condensed milk can be used instead of adding extra sugar and reduce the mixture till it becomes half the quantity.



0 Comments

Doodh Dulari

12/2/2014

0 Comments

 
Doodh dulari is popular Pakistani and Indian dessert dish and made by milk, semolina, fruit cocktail,jelly and cream. This dessert is a bit time consuming but well worth it.The dish is prepared in stages and is carefully mixed and allowed to chill. First prepare  the jelly according to manufacture's instructions and allow to set. I have used strawberry and pineapple flavored, but any jelly can be used. Be sure not to use any flavor like grape etc as the dessert will turn bitter. Then you have to prepare the gullas of rasgulla i.e before adding to the sugar syrup. For semolina colorful semolina with give a special look to the dessert but ordinary Bambino semolina will do. Then is the process of mixing and slowly cooking in milk. 
 It is a perfect dessert for any party or get together.
Picture
Ingredients

Rasgulla (homemade or store bought) - 200 gms (discard the syrup)
Fresh friuts ( apple, pineapple... etc) - 1/2 cup (chopped)
Whole milk - 1 litre
Evaporated milk - 1/2 can
Yellow jelly - 1 packet
Red jelly - 1 packet
Vermicelli ( Sewiyan ) - 3/4 cup
Sweetened condensed Milk - 1/2 tin
Kewra essence - 1 tblsp
Khoya - 200 gms (optonal)

Method

1. In a pan, add milk and cook for 20 to 25 mins. on high flame. Till two half of cups gets dried. Keep stiring.
2. Once starts boiling, turn the heat to medium, add the evaporated milk after 10 mins of boiling.
3. After 20 mins of cooking the milk, add the vermicelli and cook for further 20 mins on medium heat.
4. Turn the flame off as vermicelli contains starch and will make the thicker as it cools down.
5. Leave it to cool completely.
6. Cut the jelly into cubes and add it to the milk mixture. Save some jelly cubes for garnishing.
7. Add the chopped fruits, sweetened condensed milk, kewra essence and mix well.
8. Garnish with the remaining jelly and khoya.

Serve chilled.

0 Comments
<<Previous
    Very Good Recipes
    You can find my recipes on Very Good Recipes
    Tasty Query - recipes search engine
    Google+

    Author

    Hi...I am Farmina.  I try to keep my recipes simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. Thank you for visiting my space.

    Archives

    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014

    Categories

    All
    Andhra Cuisine
    Baby Food
    Baking
    Bread
    Breakfast Recipes
    Cakes
    Chaat Recipes
    Chicken Recipes
    Chinese
    Chutney And Spreads
    Desserts
    Dinner Specials
    Dips
    Diwali Sweets
    Eggplant Recipes
    Hyderabadi Cuisine
    Indian Sweets
    Juice And Smoothies
    Juice And Smoothies
    Kerala Cuisine
    Kid Pleaser
    Lunch Specials
    Malabar Specials
    Mutton Recipes
    Mysore Cuisine
    Non Veg
    Pakistani Cuisine
    Paneer Recipes
    Potato Recipes
    Punjabi Cuisine
    Quick Meals
    Ramadhan Favourites
    Rice Dish
    Salad
    Sea Food Special
    Snacks
    Srilankan Cuisie
    Summer Special
    Tamil Cuisine
    Tea Time Favorites
    Veg
    World Cuisine

    RSS Feed


    Indian Cooking Blogs
Powered by Create your own unique website with customizable templates.