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Snobar's Ras Malai  Ingreidients: For process: a) 1 litre milk,
vinegar and one meter very thin piece of cloth to use as seive (mal mal ka
kapra)
For process b)
Sugar, water to make sugar syrup
for
process c) 2 litre milk, 1/2 cut pista, cut
almonds
Direction: Process a) boil one litre of milk once
the milk is boild add 3 table spoons of vinegar - the milk will turn into
hard pieces (phut jai ga) separating the water.
Now put a big bowl in the sink and put
the piece of cloth over the bowl to pour the prepared milk to sieve it so
water is squeezed out. Now lift the cloth from the sides so the solid milk
stays in the centre of the cloth and all the liquid is realy squeezed out
- keep it over night so the left residue is hard.
Next day rub the hard milk with your
hands and make small round tikkis
Process b) Take 2 kg sugar and add
some water to make thick syrup by boiling sugar and water. Once the
syrup is cold put milk tikkis in the syrup and leave them for
half an hour.
The rasmalai tikkis will become soft.
Take them out of the syrup and put them in the palm of your hands and
slowly squeez some of the syrup out so the tikkis have a lot of syrup in
them
Process C) Boil the 2 litre milk
on a slow fire unti you have one litre of milk left, then add pista and
almonds
once the milk is ready add Rasmalai
tikkis in it and put it in the fridge to cool and your RAS MALAI is redy
to eat
Happy cooking
I will appreciate your comments and
suggestions
Snobar email: snobar@hotmail.co.uk
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