Laziza Ras Malai Mix 75gms

Product Information

There are only two things you need to do. First, make the milk dough balls, and second, boil the milk to cook the milk dough. Mix milk powder, eggs, baking powder and oil together in a pot. Knead all items very well. Then make round-flat rasmalai balls". Remove cheese from oven when done. Place in the refrigerator immediately. Let it cool for 15-20 minutes. When cool, use a butter knife to loosen the edges of the cheese, then gently lift out using a small pastry spatula or fork. Remove from pan and add to milk mixture. Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.Make about 15-18 small oval or round balls and place immediately in boiling milk. Keep it boiling on full flame for 5-10mins until it becomes 3-4 times larger than the original size. Dip and rotate the balls in full/high boiling milk with the help of a flat spoon. Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked. Make sure the temperature of your boiling is not too hot. But make sure the milk is boiling before you turn the heat down and place the dough ball to boil. Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

Traditionally, Rasmalai is enjoyed in the summer days. But in my household, we have these fluffy milk dumplings any time of the year. No strict rule. When there is Eid to come, or you hold a family assembling at your home, ras malai is one of those dishes that work impeccable at events. Eating rasmalai after the dinner gives feeling of a total attractive supper.

Laziza Rasmalai Mix

While the cheese is baking. Make the milk mixture. My mom uses a combination of condensed milk, evaporated, and whole milk for her rasmalai, but evaporated works well in place of the half and half if you're not a fan of evaporated milk. Add saffron strands to milk mixture and heat just until warm. If available add crushed pistachios or almonds to milk. Point No. 5: The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size.