MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ras Malai 2
Categories: Desserts, Indian
Yield: 12 Servings

MMMMM-----------------------CHENNA PATTIES----------------------------
4 c Whole milk
3 tb White vinegar; up to 4 tb
1 1/4 c Granulated sugar
4 c Water

MMMMM------------------------RABDI SAUCE-----------------------------
4 c Whole milk
3 tb Sugar;
- up to 4 tb,
- adjust to taste
10 Raw cashews; up to 12
1/2 ts Green cardamom powder
Nuts; to garnish

Chenna Patties:

Line a strainer/colander with double layer of cheesecloth/muslin. Set
it over the bowl to catch the whey in such a way that there is gap
between the bottom of strainer and the bowl. If you do not want to
collect the whey, arrange the colander directly over the kitchen sink.

Bring the milk to a roaring boil. You will need to intermittently
stir so that it does not stick to the bottom of the pot. Once the
milk has boiled, put off the heat. Wait for 3 to 5 minutes. Add 1 tb
white vinegar to the boiled milk. Immediately you will see that the
milk starts to coagulate and a greenish liquid separating. This is
whey. As you add more vinegar, this green liquid will turn clear, if
it's still whitish, you might need to add more vinegar. Stop adding
vinegar once the liquid is clear.

Pour the curdled milk over the strainer or colander lined with
cheesecloth. The whey will collect in the bowl. Remove the bowl and
pour a jug of cold water to wash the curdles milk (chenna) in the
colander. Tie up the ends of the cheesecloth hang this over a bowl so
that the liquid drains away. This may take 15 to 25 minutes. Stop as
soon as the water stops dripping. Squeeze a little but not too much.
Taking the right amount of water out from the chenna the is the most
important part of this recipe. You don't want to completely dry it
out and ensure that the chenna is soft and moist.

Mix water and sugar in another wide, heavy bottomed pan and put on
stove to boil. Meanwhile, place the chenna on a clean, dry work
surface. Knead the chenna. You will need to push it away from
yourself using the bottom of your palm, collected it with yours
fingers and repeat again. This takes up quite a bit of effort, keep
on kneading until the chenna turns into smooth dough, but it should
not be stretchy. If you pinch a small portion, it feels like a soft
paste (similar to softened cheese) and your palm feels as if you have
rubbed oil over it. It actually means that the fat has evenly
distributed itself. It took me about 18 to 20 minutes to reach that
stage.

Divide the dough into 10 to 12 equal portions. Make balls out of the
portions. Lightly press to make a flat patties. Do not make too big
in size since they will further puff up & almost double in size while
cooking.

Add the discs to the boiling sugar & water. Keep the highest heat on
your stove so that the sugar solution is roaring boiling. Cover the
lid and let cook for 3 to 5 minutes. The patties will start puffing
up. In between, open the lid and if you feel that the sugar solution
is thickening, add 1/4 to 1/3 cup or so of water. It is very
important to not let the sugar solution turn into a syrup else the
patties will come out hard and not spongy.

Take out the patties from the sugar solution and let cool a bit,
squeeze them lightly, and set aside.

Flavored Milk (Rabdi):

You can start cooking this while you are making the chenna patties.

In a large pot, bring the milk to a boil, reduce the heat and let
simmer for 25 to 35 minutes on medium heat, stirring continuously
until the milk reduces to half

Meanwhile crush the cashews to a coarse powder. When the milk has
reduced, add the sugar, cardamon, and cashew powder to the milk. Let
simmer for 3 to 4 minutes. Turn off the heat. Immediately add the
chenna patties to the warm milk. Cover and let sit. Once the ras
malai has cooled completely, refrigerate it for 3 to 4 hours.

Garnish with sliced almonds and pistachios, or any nuts of choice.
Serve chilled.

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/rasmalai.txt>

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