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Friday, 22 April 2016

Ras Malai


Special thanks to Master chef Sanjeev Kapoor for this recipe !!
INGREDIENTS:
10cups milk
8 tsp white vinegar
1 tblspMaida/refined flour
1/2 tsp corn flour
1.2 kg sugar
2 tblsp milk
FOR RABDI :
10 cups milk
6 tblsp sugar
Saffron few

PROCEDURE:

  • For the chenna bring the milk to a boilover high heat and set aside to cool slightly
  • Mix the vinegar in 1 3/4 cups of water and add to the hot milk,stir lightly till the milk curdles
  • Add 3-4 cups of water and few ice cubes and stir
  • Strain the chenna through a piece of muslin clothsqueeze to remove all the water,you should have 250 gms chenna
  • Tranfer the chenna onto a worktop,mix together half spoon of cornflour and maida and add to the chenna
  • Knead,pressing with the heel of your handtill it becomes smooth
  • Devide into 25 portions,roll into ballsand then press lightlyto make patties,taking care thatthere are no cracks
  • Mix the remaining refined flour with 1/2 cup of water and keep aside
  • To make the syrup,cook the sugar with 5 cups water ,stirring continuously till all the sugar dissolves,add the milk and let the syrup boil.Collect the scum which rises to the surface with the laddle and discard
  • Continue to cook the syrup,reserving the rest ,in a deep wide non stick pan and add four to five cups of water.when the syrup begins to boiladd the chenna patties,add half of flour water mixture
  • The syrup will froth,cook gently agitating the syrup
  • Slowly drizzle half a cup of water along the sides of pan every 5 mins so that the syrup doesnt thicken
  • Continue cookingfor fifteen mins or till the chenna patties spring back when pressed
  • Remove from the syrup with a slotted spoon and place in the reserved syrup

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides.

















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