Divine and extra creamy Rasmalai


rasmalai noorsrecipes

For Malai:

  • Low fat milk – 1 liter
  • Lemon juice – 1/4 cup ( mixed in 1/4 cup water)
  • All purpose flour – 1 tsp

For sugar syrup:

  • Sugar –  3 cups
  • Water – 5 cups

For Rasmalai:

  • Sweetened Condensed milk – 1 small can
  • Heavy cream  – 2 cups
    Whole milk – 2 cups

For Garnish:

  • Saffron – 5-6 strands
  • Milk – 2 tbsp
  • Pistachios – 10

Method:

For Malai:

  • Boil milk in the night. Next day morning, remove all the cream that is formed and boil again.
  • Add lemon juice gradually till the milk cuddles. (No need to use all the lemon juice).
  • Remove from heat and let it rest for 10 minutes.
  • Drain using a muslin cloth over a strainer.
  • Leave the paneer in it for about 5 hours. Make sure the paneer isn’t dry and there is some moisture left in them to make soft paneer balls.
  • Mash the paneer. Add some flour to it and mash again.
  • Now make paneer balls and make sure there are no cracks.

For the sugar syrup:

  • Bring sugar and water to boil.
  • Now add the paneer balls into this thin boiling syrup and cover tightly and cook till puffed up for 20 minutes. Let the paneer balls soak in the syrup overnight.

For the Ras:

  • Bring sweetened condensed milk, heavy cream and whole milk to a boil and cook for 10 more minutes stirring continuously.
  • Remove from fire. After sometime when the Ras is slightly warm transfer to a serving bowl, add the paneer balls one by one into the Ras by squeezing out the syrup from it.

For garnish:

  • Slightly warm the milk and add the saffron strands.
  • Chop the pistachios. Now add them to the Rasmalai
  • Refrigerate at least for 4 hours before you eat so that all the Ras is soaked into the paneer balls.
  • This is best eaten when it is chill.
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Gajar halwa


carrot halwa - noorsrecipes

Ingredients:

  • Carrots – 1 kg
  • Ghee – 8-9 tbsp
  • Milk – 4 cups
  • Khoya grated  – 1 1/2 cup
  • Sugar – 1 cup
  • Cardamom powder – 1/4 tsp
  • Almonds – 8
  • Cashews – 8
  • Pistachios – 10
  • Raisins – 15

Method:

  • Peel and grate the carrots
  • Blanch the almonds peel and chop. Chop the cashews and pistachios as well.
  • Heat ghee in a pan and add grated carrots. Sauté for about 10 minutes.
  • Add milk and cardamom powder and cook on medium heat till the milk evaporates and carrots are cooked. Add sugar (you can add more sugar if you want depending on your taste) and khoya and cook till the sugar melts, stirring continuously.
  • Again continue to cook until it forms a lump and the ghee starts to separate.
  • In a small pan, add ghee and roast the almonds, pistachios and cashews. In the end, add the raisins and roast for a few more seconds and add it to the halwa.
  • Make sure you don’t burn them. Serve hot with vanilla ice cream or just enjoy the gajar halwa as it is.