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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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:   
        
       
   MMMMM   
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