RAS MALAI
Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
- While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 25.6 g, Cholesterol 33.4 mg, Fat 10.4 g, Fiber 0.1 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 71.7 mg, Sugar 21.1 g
RAS MALAI (FRESH CHEESE BALLS IN MILK SYRUP)
Provided by Molly O'Neill
Categories dinner, dessert
Time 3h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 8 cups of the milk in a large kettle until it just boils. Remove from the heat and stir in the lemon juice. Set aside for 5 minutes. Line a large colander with a triple layer of cheesecloth and pour the curdled milk through. Drain for 30 minutes. Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
- Turn curds out onto a smooth surface and knead for 5 minutes. Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes. Form the mixture into 12 balls of equal size. Set aside.
- In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil. Lower the heat and simmer 5 minutes. Put the cheese balls and cardamom into the pan. Simmer uncovered until the balls swell and become spongy, about 1 hour. Remove the balls with a slotted spoon and discard the syrup and cardamom. Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
- Using a slotted spoon, remove the balls from the milk and set them aside. Place the saucepan with the milk over medium-high heat and bring to a boil. Lower the heat and simmer, stirring occasionally so it does not boil over. Simmer until the milk is reduced to 2 cups, about 1 hour. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk. Cover and refrigerate. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 10 grams, Carbohydrate 153 grams, Fat 27 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 150 grams
RAS MALAI (INDIAN CHEESE BALLS IN MILK)
This is an Indian dessert treat The recipe is from A taste of Palace Life Royal Indian Cookery The prep time includes time for chilling before servingby Manju Shivra.
Provided by Steve P.
Categories Dessert
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the milk into a large pan with the sugar.
- Crush the cardamoms and add to the pan with the saffron.
- Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
- Turn the heat down as low as possible under the pan.
- Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
- Flatten each one slightly and drop them into the pan of milk.
- Simmer for 10 to 15 minutes.
- Remove the pan from the heat and carefully transfer into a serving bowl.
- Cool completely, then stir in the rosewater or kewra essence.
- Chill.
- Just before serving, chop the pistacchio nuts and sprinkle over the top.
Nutrition Facts : Calories 438.5, Fat 13.9, SaturatedFat 8.5, Cholesterol 50.6, Sodium 362.6, Carbohydrate 61.2, Fiber 0.6, Sugar 33.5, Protein 18.3
GULAB JAMUN (INDIAN MILK BALLS)
I just had this dessert at a Nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but I prefer this one, taken from indianfoodforever.com.
Provided by Silke 2
Categories Dessert
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Dough:.
- Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
- After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
- Sugar Syrup:.
- The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
- Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
- Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Nutrition Facts : Calories 653.9, Fat 14.5, SaturatedFat 9, Cholesterol 46.3, Sodium 330, Carbohydrate 124.3, Fiber 0.4, Sugar 112.1, Protein 10.1
More about "ras malai indian cheese balls in milk recipes"
RAS MALAI (INDIAN COTTAGE CHEESE SWEET) - RECIPE …
From en.petitchef.com
RAS MALAI (SWEET CHEESE BALLS IN MILK) | INDIAN KITCHEN …
From flavorsofindiankitchen.com
RAS MALAI CAKE - MANJULA'S KITCHEN - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
EASY PILLOWY SOFT RAS MALAI - MASALA AND CHAI
From masalaandchai.com
RAS MALAI (CREAM CHEESE BALLS) | RECIPELION.COM
From recipelion.com
RAS MALAI (INDIAN CHEESE BALLS IN MILK) RECIPE - FOOD.COM
From pinterest.com
RAS MALAI - MOMS INDIAN COOKING
From momsindiancooking.com
IS RASMALAI MADE FROM RICOTTA CHEESE? - EXPLAINED
From tastingbritain.co.uk
RAS MALAI (FRESH CHEESE BALLS IN MILK SYRUP) RECIPE
From recipegoulash.cc
RAS MALAI INDIAN CHEESE BALLS IN MILK RECIPES
From tfrecipes.com
RAS MALAI AMAZING RECIPE | FUSION FOOD | SPECIAL RECIPE
From dailymotion.com
NAIVE COOK COOKS | SIMPLE RECIPES FOR BREAKFAST TO DESSERT
From pinterest.com
RAS MALAI - MANJULA'S KITCHEN - INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love