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Ros Malai

Fresh cheese, ricotta or farmers cheese

1 tsp regular cream of wheat
18 to 20 sugar cubes

1 cup sugar
6 cups water

1 cup sugar
4 cups water
1 bay leaf
4 whole cardamom pods

Place about 1 cup of cheese in a cheesecloth lined colander and
allow to drain until most of the moisture is gone.

For use in this recipe, make sure that the fresh cheese is well
drained; too much moisture may cause the milk balls to crack as
they cook. Place the well-drained cheese on a board. Sprinkle Cream
of Wheat evenly over the cheese an knead to uniformly incorporate
it. Let rest a few minutes. Prepare the cooking syrup; Bring
sugar and water to a boil in a deep heavy bottomed pan at least 10
inches in diameter. Boil for 2 to 3 minutes then reduce heat and
keep warm. Pinch off portions of the cheese and roll into balls,
about 1 inch in diameter. gently insert your little finger halfway
into each ball, place a sugar cube in the indentation and reshape
into a smooth ball that doesn't show any cracks on the outside.

Raise heat under the cooking syrup and bring to a gently bubbling
simmer Reduce head slightly but make sure that the syrup remains
at a simmer. Place each ball on a spoon and gently lower it into
the syrup. Cover and simmer for 25 to 30 minutes. The balls will
expand slightly during this time.

Meanwhile, prepare the soaking syrup. Bring sugar, water, bay leaf
and cardamom to a boil. Boil for 3 to 4 more minutes; keep warm.
When the balls are cooked, remove carefully with a slotted spoon
and place in the soaking syrup. Let cool; the refrigerate overnight
or up to 3 days. By this time the balls will have absorbed some
of the syrup and will be plump and juicy.


4 cups whole or 2% lowfat milk
5 whole cardamom pods
1 tablespoon sugar
1 tablespoon unsalted raw cashews or almonds, ground to a coarse powder
1/2 teaspoon saffron ground to a powder mixed with 2 teaspoons warm (not
hot) water and allowed to stand for 10 minutes.

After you soak the rosgollas (milk balls) in syrup, refrigerate
until ready to use.

Prepare the cream sauce: lightly oil the bottom and sides of a wide
pan. Add milk and cardamom pods and bring to a boil over medium
to medium high heat. Stir constantly until foaming subsides, then
lower heat to med. Cook until reduced to the consistency of whipping
cream 20 to 30 min. stirring the milk down each time it rises and
foams. Stir frequently and scrape the bottom and sides to incorporate
any accumulated milk solids into he liquid milk mixture; if any
skin form on the surface, gently stir it into the liquid as well.

Add sugar, cashews and pistachios. Remove from heat and transfer
the sauce to a bowl. it will thicken more as it cools. When cool,
add saffron and refrigerate. Just before serving garnish with
slivered pistachios.


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