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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ras Malai 2
 Categories: Desserts, Indian
      Yield: 12 Servings
 
MMMMM-----------------------CHENNA PATTIES----------------------------
      4 c  Whole milk
      3 tb White vinegar; up to 4 tb
  1 1/4 c  Granulated sugar
      4 c  Water

MMMMM------------------------RABDI SAUCE-----------------------------
      4 c  Whole milk
      3 tb Sugar;
           - up to 4 tb,
           - adjust to taste
     10    Raw cashews; up to 12
    1/2 ts Green cardamom powder
           Nuts; to garnish
 
  Chenna Patties:
  
  Line a strainer/colander with double layer of cheesecloth/muslin. Set
  it over the bowl to catch the whey in such a way that there is gap
  between the bottom of strainer and the bowl. If you do not want to
  collect the whey, arrange the colander directly over the kitchen sink.
  
  Bring the milk to a roaring boil. You will need to intermittently
  stir so that it does not stick to the bottom of the pot. Once the
  milk has boiled, put off the heat. Wait for 3 to 5 minutes. Add 1 tb
  white vinegar to the boiled milk. Immediately you will see that the
  milk starts to coagulate and a greenish liquid separating. This is
  whey. As you add more vinegar, this green liquid will turn clear, if
  it's still whitish, you might need to add more vinegar. Stop adding
  vinegar once the liquid is clear.
  
  Pour the curdled milk over the strainer or colander lined with
  cheesecloth. The whey will collect in the bowl. Remove the bowl and
  pour a jug of cold water to wash the curdles milk (chenna) in the
  colander. Tie up the ends of the cheesecloth hang this over a bowl so
  that the liquid drains away. This may take 15 to 25 minutes. Stop as
  soon as the water stops dripping. Squeeze a little but not too much.
  Taking the right amount of water out from the chenna the is the most
  important part of this recipe. You don't want to completely dry it
  out and ensure that the chenna is soft and moist.
  
  Mix water and sugar in another wide, heavy bottomed pan and put on
  stove to boil. Meanwhile, place the chenna on a clean, dry work
  surface. Knead the chenna. You will need to push it away from
  yourself using the bottom of your palm, collected it with yours
  fingers and repeat again. This takes up quite a bit of effort, keep
  on kneading until the chenna turns into smooth dough, but it should
  not be stretchy. If you pinch a small portion, it feels like a soft
  paste (similar to softened cheese) and your palm feels as if you have
  rubbed oil over it. It actually means that the fat has evenly
  distributed itself. It took me about 18 to 20 minutes to reach that
  stage.
  
  Divide the dough into 10 to 12 equal portions. Make balls out of the
  portions. Lightly press to make a flat patties. Do not make too big
  in size since they will further puff up & almost double in size while
  cooking.
  
  Add the discs to the boiling sugar & water. Keep the highest heat on
  your stove so that the sugar solution is roaring boiling. Cover the
  lid and let cook for 3 to 5 minutes. The patties will start puffing
  up. In between, open the lid and if you feel that the sugar solution
  is thickening, add 1/4 to 1/3 cup or so of water. It is very
  important to not let the sugar solution turn into a syrup else the
  patties will come out hard and not spongy.
  
  Take out the patties from the sugar solution and let cool a bit,
  squeeze them lightly, and set aside.
  
  Flavored Milk (Rabdi):
  
  You can start cooking this while you are making the chenna patties.
  
  In a large pot, bring the milk to a boil, reduce the heat and let
  simmer for 25 to 35 minutes on medium heat, stirring continuously
  until the milk reduces to half
  
  Meanwhile crush the cashews to a coarse powder. When the milk has
  reduced, add the sugar, cardamon, and cashew powder to the milk. Let
  simmer for 3 to 4 minutes. Turn off the heat. Immediately add the
  chenna patties to the warm milk. Cover and let sit. Once the ras
  malai has cooled completely, refrigerate it for 3 to 4 hours.
  
  Garnish with sliced almonds and pistachios, or any nuts of choice.
  Serve chilled.
  
  Recipe FROM:
  
 
MMMMM
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