What is ras malai?

Ras Malai is a rich Indian dessert made of small PANEER balls that are soaked in a flavored, thickened milk. The word is a combination of Urdu Word rac, that means juice or nectar, and Malai, that translates like a cream. I was thinking of Orissa, India, this food is very popular in India, Bangladesh and Pakistan. It has an interesting combination of flavors and textures, from mushroom soft pwreer to finely flavored milk. Very similar to the Bengal sweet -called Rasgulla, is served as a dessert at the end of food. Ras Malai is not too sweet and is usually yellow or white. The yellow tinge comes from the saffron used in the cooking process. Normally chilled, can be decorated with pieces of almonds, pistachio and dried fruit. A little crushed cardamom or cardamom powder can also be a sprinkler for added scent and taste. Some consider it quite similar to another dessert called kheersagar .

There are subtle differences, but the most important is Kheersagar, which has a milk base with a much stronger consistency. Mostly, Ras Malai has a very soft texture and thanks to creamy milk it is easy to melt in the human mouths. The dessert has a relatively high content of calories and fat, but compared to some other sweets is considered healthier because it is not fried. Balls of Panheer can be filled with almonds or blanket pistachies for a more exotic taste.

The main ingredients used to produce Ras Malai are whole milk and sugar. Crack nuts and dry fruits can be used as ornaments. The coach of the PANEER can be made at home by precipitation of milk with a little lemon juice. The cheese is then separated from the whey and is left to flow into the muslin cloth hours before it is shaped into small balls. Sugar is boiled in water until it dissolves and becomes syrup. Cheese balls are dropped into boiled syrup and cooked about deset of minutes.

alternatively, the cheese can be cooked for a few minutes in sugar syrup. Mr. Mr. is expanding and the cheese balls are growing. They are removed from the syrup and left to cool and any excess syrup is removed by lightly pressing the balls. Full milk is heated in a pan with sugar until the solution is reduced to three -quarters of the original volume. Malai is removed from the stove and adds cardamom powder and small saffron.

Syrup soaked pw balls are dropped into sweetened Malai and are cooled in the refrigerator for several hours. They are decorated with pieces of nuts and dry fruit and are served immediately. While the recipe to make races malai quite easily is not made at home too often. This is because Wholprocess E is time -consuming, from the production of balls to the panel to the reinforcement of milk. In supermarkets it is even possible to find canned races malai.