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Festival Recipes, INDIAN SWEETS

KESARI RAS MALAI ‘ DELICIOUS INDIAN SWEET’

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Kesari Rasmalai recipe | Easy ras malai recipe with a detailed step by step photo recipe. Basically, an Indian dessert recipe prepared from paneer balls or Chenna and sugar and rabri / rabdi. the sweet is originated from Bengal but hugely popular all over India.

Rasmalai is my favourite Indian sweet. As a kid, I was very fond of Indian sweets but Rasmalai was my absolute favourite. Because it’s so delicious and melts in the mouth. However, Rasmalai is a royal sweet often served at weddings and eaten on special occasions.

My mom is an excellent cook but my father was an amazing cook and he often uses to help my mom in the kitchen. His speciality was Indian sweets and believe me he uses to make excellent ras malai. In fact, better than the market one.

After my marriage, my husband becomes a big admire of my father’s Indian dessert recipes specially Kesari ras malai. perhaps he developed this taste for creamy based sweets during his stay at my home. As a matter of fact, he is so much addicted to sweets that now he needs a dessert shot immediately after a meal. Rasmalai is one such dessert which we prepare quite often. Off-course, I follow my father’s special recipe and I am sharing the same with you all.   However, The paneer balls can either be served as rasgulla if served with sugar syrup. And as ras malai, if served with milk cream Or rabri.

How to make ras malai:

Rasmalai balls: To make Kesari ras malai balls the milk is first boiled and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked.

The thickened milk or the ras: The ras malai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full-fat milk is boiled till it thickens slightly. It is then flavoured with saffron and cardamom.

Like Kesari Ras Malai I had shared few more tired recipes from my mom’s diary in my blog one of my favourites is Dry fruit ladoo. They are very healthy and sugar-free too.

Moreover, I am sure you would like to visit few more sweet recipes like…

KESARI RAS MALAI ‘ DELICIOUS INDIAN SWEET’

Recipe by MINAL SHARMACourse: DessertCuisine: IndianDifficulty: Medium
Servings

15

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

331

kcal

Indian dessert recipe prepared from paneer balls or Chenna and sugar and rabri / rabdi. the sweet is originated from Bengal but hugely popular all over India.

Ingredients

  • FOR RAS BALLS / COTTAGE CHEESE DUMPLINGS
  • Milk- 4 cups(prefer low-fat cow milk)or 1 cup of fresh paneer

  • Lemon juice-as required actually depend upon the quality of milk

  • All-purpose flour (maida)- 1 tbsp

  • Sugar- 1 1/2 cup

  • Water- 4 cups

  • Cardamom powder- 1/4 teaspoon

  • saffron…..1/4 tsp

  • For Ras ( sugar syrup ):-
  • Milk- 3 cups of full-fat milk ( For creamy rasmalai)

  • Sugar- 1 1/4 cup

  • saffron ……1/4 tsp

  • Sliced almonds and pistachios- 1 tablespoon

  • Cardamom powder- 1 teaspoon

Directions

  • For rasgulla or balls:-
  • Curdle milk with lemon juice try to put as little as possible the moment milk start curdling stop putting it.
  • Strain curdled milk or paneer through muslin cloth squeeze and hang paneer till all the water squeezes out
  • Now the main task starts grate that paneer through the grater at least two to three times and then mash it properly with your fingers till it becomes very soft mix all-purpose flour and saffron in it and mash it to make a smooth very soft dough
  • The sponge of Rosh Gulla actually depends upon how well you mash paneer
  • Now make a sugar syrup for that take water and sugar in a pan and  boil
  • Now make small flat balls with paneer  and add these balls one by one in hot water at medium heat
  • Cover the pan with a lid (just half cover)
  • Bring it to boil for at least 15min or till balls turn double in size
  • For rus malai/milk preparation:-
  • Take full-fat milk in a pan and bring it to boil
  • Add sugar and saffron in it and boil till it reduces to half add cardamom powder in it. stir continuously
  • Now to make ras- malai take out rusballs before 15 min carefully and add in rus
  • Boil for 5 more min, cool ras malai for at least 4 to 5 hours and then garnish with almonds and pistachios
  • Serve chilled

Step By Step Recipe:

paneer

Curdle milk with lemon juice try to put as little as possible the moment milk start curdling stop putting it.

Strain curdled milk or paneer through muslin cloth squeeze and hang paneer till all the water squeezes out.

Now the main task starts grate that paneer through the grater at least two to three times and then mash it properly with your fingers till it becomes very soft mix all-purpose flour and saffron in it and mash it to make a smooth very soft dough

The sponge of Rosh Gulla actually depends upon how well you mash paneer

Now make a sugar syrup for that take water and sugar in a pan and boil. Now make small flat balls with paneer and add these balls one by one in hot water at medium heat.

Cover the pan with a lid (just half cover). Bring it to boil for at least 15min or till the balls turn double in size.

Take full-fat milk in a pan and bring it to a boil.
Add sugar and saffron in it and boil till it reduces to half add cardamom powder in it. stir continuously
Now to make ras- malai take out rusballs before 15 min carefully and add in rus
Boil for 5 more min, cool rasmalai for at least 4 to 5 hours and then garnish with almonds and pistachios
Serve chilled

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