Rasmalai Recipe

[Umm]

Ingredients:

For the paneer

1 litre whole milk
1/2 teaspoon of citric acid disolved in 2 tablespoons (30 ml) of water or a few drops of lemon juice.

For the creamy milk
1 litre milk
100 grams sugar
a few green cardamons (elachi)
a pinch of saffron (zafran) strands
coarsely ground pistachios or almonds

Method
1) Boil the other litre of milk on a medium heat. When the milk reduces in quantity to 3/4, addd the elachi, sugar and saffron.

2) At the same time, but using a separate pot, boil the other 1 litre of milk in a pot and then turn off the heat. Add the citric acid or lemon juice slowly, until the milk begins to curdle. As soon as this happens, strain out the paneer (curds).

2) Squeeze out any excess water from the curds and allow to cool.

3) Divide the paneer into small portions and shape into balls. You can put also fill the ball with ground pistachio nuts at this point.

4) Add the balls to the pot of milk which has the sugar etc in and cook on a medium-high heat for 10-15 mins.

5) Allow to cool for a couple of hours. Decorate with the ground nuts and serve.

It should look like this:

http://www.mistaan.com/images/Mistaan28.JPG

[Tauheed]

Asalaam Alaikum,

is that picture of the dish that you made? As masha Allah looks the biz Ukhti.

Also do have some healthy mouth watering chicken, fish or vegetable recipes, if so please share.

[Umm]

It's a pic I found on the net, but insha'Allah I will make the dish next week and post up a picture of it, maybe in stages.

Also do have some healthy mouth watering chicken, fish or vegetable recipes, if so please share.

Will post up some more recipes later insha'Allah. But in the meantime, here is a link to a really good recipe site:

http://www.contactpakistan.com/pakfood/main/index.html

[muslim2301]

It's a pic I found on the net, but insha'Allah I will make the dish next week and post up a picture of it, maybe in stages.

please do :D:D
jazakAllah khayr, your way makes it look achievable - once i tried to look up recipes but all i saw were methods using weird cheeses...

when you make the milk/curd balls - do you have to leave them to set before you put them in the other hot milk? they wouldnt break up or anything, right?

[UmmAbdulMalikStorm]

Thanx Umm, i was waiting for this recipe :)

Does using milk powder make a big difference to the taste? I know alot of sisters use that instead coz its easier.

And if you DO use the milk powder, what do u do with it??

[Umm]

I've had it once when a sis used milk powder, and I didn't like it.

The milk powder is used to make the balls, as it saves a lot of time.
Like this:
http://www.contactpakistan.com/pakfood/dessert/rasmalai.htm



Sorry, not sure why I wrote in the method says "1) Boil the other litre of milk on a medium heat." It was meant to say "Boil the milk from the For the creamy milk ingredients on a medium heat.

[Abu Dharr Al Kashmiri]

Ambala Rassmalaaaiiii....!!! Masha'Allah the batch production works fine for me!

[William Wurkmun Fosterr]

Sounds/Looks Good, Umm!! Thank You!!:)

[Um Ismail]

Jazaki Allah khayr ukhti and thanks, I will try making it this weekend insha'Allah, I'll see how it turns out.

[umm_sabah]

as salaam alaykum,

video recipe, authentic recipe to make rasmalai from scratch. [ignore the "love" rubbish in between]

<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/yqLzqg662vs&hl=en"></param><embed src="http://www.youtube.com/v/yqLzqg662vs&hl=en" type="application/x-shockwave-flash" width="425" height="344"></embed></object>

[Umm]

LOL!
He sounds just like my relatives in India, but even they don't have such patriotic-coloured curtains.

[juwairiyah]

bismillah

assalamu'alaykum warahmatullahi wabarakatuh

jazakallahukhair sis for the video.Now ,I know why my rasgullas were not spongy ..Inshaallah the trick lies in curdling the milk

barikallahufeeki

jazakallahukhair umm as well

[Um Abdullah M.]

After that video I started searching for videos on Rasmalai recipies and found a North Indian recipe site, got hooked to it and now I am downloading several videos for indian recipies !

I will be trying them out insha Allah especially the Rasmalai and if it comes out good I will send some to my in-laws insha Allah

[juwairiyah]

After that video I started searching for videos on Rasmalai recipies and found a North Indian recipe site, got hooked to it and now I am downloading several videos for indian recipies !

I will be trying them out insha Allah especially the Rasmalai and if it comes out good I will send some to my in-laws insha Allah

bismillah
assalamu'alaykum warahmatullahi wabaakatuh

inshaallah rasmalai will come out good as it's easy .Remember to follow some tricks that the person mentioned.
eg
don't curdle the milk too much otherwise the balls will be hard and they will not absorb the milk when u put them into the milk

I always ended up making hard balls

[Um Abdullah M.]

:(
mine didn't come outvery hard but they weren't soft, so they didn't absorb much milk. :(

Do I have to put ice in it like he did in the video?
I watched another video by an indian lady, and all she did was just rinse it with cold water.
but I did that and they were still firm.
I had to nead it for a few minutes to be able to make balls.

[juwairiyah]

bismillah

assalamu'alaykum warahmatullahi wabarakatuh

inshaallah i 'll make rasgullas as per the video and give u all the feedback

[juwairiyah]

bismillah
assalamu'alaykum warahmatullahi wabrakatuh

alhamdulillah i made rasgullas today. I curdled the milk as per the video recipe and it was successful alhamdulillah

jazakallahukhair sis for that link..may allah grant u happiness in duniyah and akhirah ameen

[Umm]

Here are some pics of the rasmalai I made today...
Pic 1 is the rasamalai balls
Pic 2 is the balls cooking in the milk
Pic 3 is the final result.

[Turaabie]

Wow. Looks gooood. MaShaa-Allah.

Even though i am Anti-Rasmalai. =P

[Magoo]

Here are some pics of the rasmalai I made today...
Pic 1 is the rasamalai balls
Pic 2 is the balls cooking in the milk
Pic 3 is the final result.

impressive mashallah, but the question is, did they taste as good as they look?

[Umm]

They were good Masha'Allah.
Just I added too much saffron in the hope of getting it more beigeish like the ambala colour, and that gives a bit of a strong taste.

The whole process took almost 2 1/2 hours for a large bowl, so next time it's down to Ambala.

Now I remember why the last time I made it was nine years ago!

[Magoo]

They were good Masha'Allah.
Just I added too much saffron in the hope of getting it more beigeish like the ambala colour, and that gives a bit of a strong taste.

The whole process took almost 2 1/2 hours for a large bowl, so next time it's down to Ambala.

Now I remember why the last time I made it was nine years ago!

they do take a long time to make, my family only make them at home on eid, otherwise its ambala all the way, there is a place in luton called al-badar that does excellent ras-malai, better than ambala i reckon