Ras malai two methods

by **ANJANI TETLI** Sun Oct 25, 2009 8:54 pm

RAS MALAI TWO METHODS

Ras Malai (1)

Ingredients

1 litre fresh milk
3\4 cup sugar
seeds of 4 cardamoms
1 cup powder milk
1\2 tbsp. baking powder
1 tbsp. ghee
1\4 tsp. ground cardamom
1 egg
2 tbsp. pistachios, chopped

METHOD

1.
Pour milk into a heavy based saucepan, add sugar and cardamoms and stir
to dissolve the sugar. Bring the milk to boil, reduce the heat to very
low and simmer uncovered while making the balls.

2.
Place the powder milk, baking powder, ghee and ground cardamom into a
bowl. Make a well in the centre. Whisk the egg and pour into the
centre. Using the fingertips mix the milk and egg together, The mixture
will be sticky at this stage. Knead lightly until smooth and leaves the
sides of the bowl, about 3 minutes.

3. Divide the dough into 15-18 equal parts. Roll each part into a completely smooth ball.

4.
Now place the balls one by one in the simmering milk. Cover and cook
for about 8-10 minutes or until they are double in size. During cooking
the balls will float in the milk, shake the pan occasionally to covered
the ball with milk.

5. Remove from heat and keep
covered and put aside to cool. Transfer to a serving dish, covered and
chill for several hours before serving. Garnish with finely chopped
pistachio nuts.

Ras Malai (2)

Ingredients

2 (450 g.) Packet. Ricotta Cheese
1 cup sugar
4 tbsp. Pistachios, ground
1 litre half & half cream
3\4 cup sugar
1\2 tsp. ground cardamom (elaichi)
pinch of ground nutmeg

Method

1. Preheat oven at 350F. Lightly greased a 9X9 inch baking sheet.

2.
Place the ricotta cheese, pistachio and sugar into a bowl and mix well.
Spread the cheese mixture evenly on the baking sheet and bake it for 40
minutes. Remove from oven and put aside to cool.

3.
Add sugar, ellaichi and nutmeg to the cream and bring to boil, lower
the heat and simmer for 15 minutes. Remove from heat, cover and cool to
room temperature.

4. Cut the cheese mixture into squares and add to the cream mixture.

5. Sprinkle some slivered almond and pistachios and refrigerate for several hours before serving.