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 Ras Malai __________________________________________________

   
  Ingredients
  Cow's milk for chenna    1 litre    Vinegar 1 tsp
  Milk 250 ml    Water 1 litre
  Saffron 1 g    Maida

1/2 tsp
  SugaRite 40 g    Dry fruits for garnish
 

 

 

   
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Serving size: 15 portions.

Method

  1. Boil the milk (1 litre), add vinegar and stir. Allow the milk to split.

  2. Strain the milk in a muslin cloth gently.

  3. Allow it to cool, add 20 SugaRite sachets (1g each), 1/2 tsp maida and knead it gently to form a smooth paste.

  4. Cool the mixture in the refrigerator. Make lemon size balls of the same

 
 
 
 

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      size and flatten it between the palms of the hand.

  1. Dissolve 20 SugaRite sachets (1g each) in water and bring to boil for 8-10 minutes.

  2. Cook the chenna balls in the above mentioned SugaRite syrup and remove them in a bowl.

  3. Meanwhile, boil the remaining milk (250 ml). Flavour the milk with saffron.

  4. Sweeten it with SugaRite syrup and pour it over the chenna balls.

  5. Allow it to cool for 2 hours. Garnish with almond and pistachio flakes.

  6. Serve chilled.

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Ras Malai  l Black Forest Cake l  Fruit Punch l  Dough Nuts  l Mango Cheese Mousse Shakkar Para  l  Sheera  l  Pineapple Malai Burfi  l  Besan Burfi  l  Pinacolada
Varhadi Modak  l  Dry Fruit Rice Kheer  l  Apple Cream Custard l  Karanji
Gaajar ka Halwa
 

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