Rasmalai

Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". 
Ras malai is believed to have originated in West Bengal. The K.C. Das Grandsons confectioners claim that it was invented by K.C. Das, but this claim is said to be "impossible to verify".
Rasmalai
Ingredients :
Chaina
Sugar Syrup
Elaichi Powder 1tsp
Rose Water 20ml
Cardamom Pwd. ½ tsp
Saffron
Milk 3l
Sugar 300gm

• Knead the chaina in order to remove lumps and add elaichi powder to it.
• Heat sugar syrup and add hot water to dilute it.
• Once heated, shape the chaina and add to the sugar syrup.
• To create froth add flour and chaina water.
• Allow it to cook for about 15 to 20 minutes.
• In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water along with saffron, milk and food colour.
• Once the ras malias are cooked, soak in the above mixture.
• For the rabdi : Heat the milk and add the sugar to it after the first boil. Add orange food colour and saffron. Reduce to 1/4th.

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre d' hotel butter or with any other sauce recommended for grilled fish. Here is the recipe for Sauce Paloise: Shallots(chopped)             15gms Fresh Mint                         15gms Thyme
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots                                   50 g 3                  Onions                                   50 g 4                  Butter                                     50 g 5                  Thyme                                   1 sprig 6                  Parsley                                  3 stalks 8                  Bay leaf                                    ½ 9                  Brandy                 
Read more

Creme du Barry( Cream of Cauliflower Soup)

Image
Bonjour!!! Créme du Barry is a soup which got its name from a French Beauty, Madame Jeanne Bécu, comtesse du Barry. It is one of the easy, creamy and rich soup in French cuisine. Here's the recipe for this so that even you can prepare it for your family and friends: Cauliflower                 500gms Onion                           30gms Leeks                           30gms Milk                              800ml Refined flour               35gms Butter                           35gms Salt & Pepper              2gms Cream                          75 ml Bay leaf Peppercorns Procedure: 1. Wash and break the cauliflower into small florets. 2. Wash and slice leeks ,peel and chop onions. 3. In a pan, heat butter and add a bay leaf , peppercorns, cauliflower, onion, leeks and thyme and sweat it. 4. Add 1 tbsp of refined flour in it and let it incorporate in vegetables. Now add hot water and cook the cauliflower completely. 5. Now add milk and bo
Read more