ANGOORI RASMALAI

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INGREDIENTS
FOR REDUCED MILK
1 litre milk
10-12 cashew-nuts
1 cup sugar
1 tsp cardamom powder
few strands of saffron (kesar)
nuts of your choice (pista, almonds)


FOR BALLS
1 litre milk
2 lemons or 1/4 cup vinegar
1 tsp wheat flour (maida)
3 cups water
1 1/2 cup sugar

METHOD
FOR REDUCED MILK
Soak few saffron strands in cold and keep aside.Boil milk and simmer on low heat till it is reduced to 1/4 or 1/2 the quantity. Grind together sugar and almonds to make fine powder. Add this in reduced milk and let it simmer for another 10-15 minutes till it thickens. Add dissolved saffron milk in it and turn of the gas. Keep this milk aside and let’s prepare balls now.

FOR BALLS
Boil milk add lemon in it. Let it curdle. Turn off the gas and let it rest for 5 minutes. Strain it and wash under water to take out sourness.

Take muslin cloth, keep curdled milk in it and keep some heavy weight on it, to take out all the excess water (I used chakla) and keep aside for15  minutes.

After 15 minutes knead the paneer (it should be completely dry, and should not stick to your hands)


Now knead it well using tip of your palm as shown in pic for at least 3-4 minutes.

Add flour in it and again knead for 2-3minutes. At this stage your dough should be soft and without cracks in it.

Boil water with sugar in it. By that time makes ping-pong sized balls of the dough.

Drop these balls in boiling water and cover the lid. Cook on high flame for 5-10 minutes or till it becomes double in size and spongy. Don’t over crowd the vessel, balls should get enough space to expand.

Put these balls in prepared reduced milk, chill in fridge, garnish with nuts and enjoy.

KEEPING HEAVY WEIGHT ON PANEER AND KNEADING IS ONE OF THE MOST IMPORTANT STEP FOR CRACK-FREE RASMALAI.

DON’T OVER KNEAD OR BALLS WILL BECOME HARD.

Pictorial:
FOR REDUCED MILK

1. Boil milk and let it simmer on low flame till reduced to half.

2. Grind together cashews and sugar.

3. Should be fine powder.

3. When milk is reduced add the powder and simmer for more 4-5 minutes, stirring occasionally.

4. Add dissolved kesar milk in it, turn off the gas and keep aside.

FOR BALLS:

1. Boil 1 litre milk and curdle by adding lemon.

2. Let it sit for 5 minutes.

3. Strain it and wash under fresh water well to take out the sourness.

4. Put this in muslin cloth.

5. Tie it and keep heavy weight on it. Keep it aside for10 minutes.

6. Take it out after 10 minutes, it should be dry.

7. Knead it well using tip of your palm for 5-8 minutes.

8. Add flour, knead again for 3-4 minutes.

9. It should be without cracks and soft.

10. Boil water and sugar.

11. Put the balls in boiling water.

12. Cover with lid and keep on high flame for 5-10 minutes.

13. Put these balls in prepared reduced milk and chill in fridge.

 

14. Garnish with nuts and serve.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.


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