A well-known dessert called Ras Malai has its roots in the eastern parts of Bangladesh and India, especially. It is thought to have its roots in the Indian state of West Bengal, where it is still a popular traditional treat. The recipe calls for soaking soft, spongy cheese balls in a milk syrup that is typically flavored with cardamom, saffron, and sugar.
The Hindi terms "Ras" (for juice) and "Malai" (for cream) are the origin of the name "Ras Malai." Together, they describe the dish's creamy consistency and syrupy sweetness.
Raw materials for ras malai:
• One litre of whole milk
• 2 to 3 teaspoons of vinegar or lemon juice
• A half-cup of sugar
• Water, 4 cups
• Three to four finely crushed green cardamom pods
• A dash of saffron, if desired
• Pistachios or almonds chopped for garnish
How to prepare ras malai:
To start, boil the milk in a heavy-bottomed pan to make the paneer. Add the lemon juice or vinegar gradually while stirring continuously once the milk has reached a rolling boil. The milk will separate into watery whey and solid paneer as it curdles. Cut the heat off.
To separate the paneer from the whey, pass the mixture through a cheesecloth or muslin towel for straining. To get rid of any vinegar or lemon juice tang, rinse the paneer in cold water.
3. To remove the extra water, hang the paneer in the cloth for about 30 minutes. To aid in the water draining out, you can also lay a heavy object on top of the towel.
4. After the paneer has finished cooking, knead it for 5 to 7 minutes, or until it is smooth and malleable. The paneer should be divided into small balls and lightly pressed.
5. Combine the water, sugar, cardamom pods, and saffron (if using) in a separate pan. After bringing the mixture to a boil, let it simmer for a few minutes.
6. The paneer balls should simmer in the syrup for 10 to 12 minutes on low heat after being added. The paneer balls will increase in size and soften.
7. Remove the ras malai from the heat and allow it to cool to room temperature. Serve chilled and garnish with finely chopped almonds or pistachios.
Health benefits of ras malai:
Ras malai is a tasty delicacy, but it's also high in calories and sugar, so you should only have it occasionally as part of a healthy diet. Though some of the components in ras malai may have certain health advantages:
1. Paneer in ras malai:
Paneer is a good source of protein, which is necessary for the body's tissue growth and repair. Additionally, it has calcium, which is necessary for healthy bones and teeth.
2. Cardamom in ras malai:
A popular spice in Indian cooking, cardamom is frequently used to flavour ras malai. It has been demonstrated to possess anti-inflammatory qualities, and it might facilitate better digestion.
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