Sunday, 10 September 2017

Rasa malai - A pakisthani delight


Rasa malai is a sweet dish loaded with nuts milk and milk solids  . Its one of the most sort out sweet in Pakistani  menu . As the topic was chanelling towards Pakistani cuisine for this months the Muslim Food Blogger Challenge !, i am soo excited  to come back to blogging , googling it did take my time .. most of the dishes are so much familiar ... i just couldn't decide which one to prepare .. that's when i realised i always wanted to try this recipe. 
I love easy sweets and when its fuss free and quick to get on the table where i could always dig in . I love  sweets especially if they have nice pure ghee touch to it... and when it comes to desi or paki sweets its sure to have some   ghee to it. .

I have googled  some recipes  and just came down to this one.  Rasamalai is as authentic  Pakisthani sweet as it is here in India. This is easy and no flop recipe . The similarities in the dishes is enormous so one cant really say the differences .
Do check out the rest of the recipes from this months  participants. 
Ingredients :

For Milk 
  • 1 liter / 4 cups milk
  • 1/2 cup sugar
  • 1 pinch cardamom powder
  • 2 tbsp.  pistachios, finely sliced
For Balls :
  • 1 cup powdered milk ( full fat)
  • 1  tablespoon  plain flour
  • 1 teaspoon  baking powder
  • 1 pinch cardamom powder
  • 1 tablespoon  ghee, melted
  • 1 egg, beaten 
Method

Over medium heat boil the milk with sugar and cardamom powder in a pan 
 Mix the powder milk, plain flour, baking powder, cardamom powder and oil in a bowl. Mix gently .
Slowly add in the beaten egg, a little at a time and mix till it forms a ball shape. ( Just add enough egg that the mixture comes together )
Knead lightly to make a smooth dough for few seconds . Do not over do it as the dough would harden.
Make equal sized, small, round shape balls  and flatten them GENTLY.
Place the balls, into the milk.
Cover the pan and cook on medium-high heat until the milk comes to a boil and the balls start to increase in size.
Reduce the heat to low and simmer for few minutes until the balls are soft and light.
Turn off the heat .
Transfer to a serving dish, sprinkle pistachios.
Let it cool slightly at room temperature, then refrigerate until time to serve.




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4 comments:

  1. Who doesn't like ras malai! Like you mentioned, it is difficult to differentiate whether it is Indian or Pakistani, but it just doesn't matter as long as it is delicious food!

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  2. Who wants to know whether it is Indian or Pakistani....food is food...and yummy one is always welcoming....rasmalai looks delicious...

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  3. Its was just recently I had my first rasmalai, was more of a gulab jamun fan LOL, This looks very tempting

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  4. Indian and Pakistani cuisine is so intertwined, because of our shared history. Love that chose to make Ras Malai! It is a staple at most weddings!

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