Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rasmalai tres leche. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chef Paritosh Sharma of Farzi Café, Cyber Hub, Gurgaon, makes rasmalai with three different milk preparations, or tres leche. Rasmalai milk cake is a sponge cake soaked in a Three milk flavoured with Rasmalai and topped with chopped rasagullas and whipped cream. Best Rasmalai/Tres leche cake(Indian style) is best of both world.
Rasmalai tres leche is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Rasmalai tres leche is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook rasmalai tres leche using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Rasmalai tres leche:
- Take 1 little full fat milk
- Make ready 2 tbs Vinegar or lime juice
- Prepare 4 tbs Water
- Make ready 1/2 tsp cornflour
- Make ready 2 cup Sugar
- Make ready 6 cup Water
- Get For rabdi or thick milk
- Prepare 1/2 liter milk
- Take 1/4 tsp Cardamom powder
- Take 1/2 cup sugar
- Prepare Pinch kesar strands/yellow food colour
- Get 1/2 cup whipped cream
- Make ready 1/4 cup carrot halwa
Ras malai - Ras literally translates to "juice" and malai to "cream". Making rasmalai at home is similar to making rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy. Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar.
Instructions to make Rasmalai tres leche:
- Boil the milk in a heavy bottom pan. Once it comes to boil switch off the flame. Add water into the milk to bring the tem of milk down a bit. Wait for 5 - 10 and than start adding lime juice till milk curdled
- Strain the curdled milk using muslin cloth to collect the chenna
- Squeeze out the water completely from the chenna make sure that it's not completely dry. The chena should be feel soft and moist even after you have squeezed out the water.
- Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
- Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and boil it 15 - 17 min. The balls will be in double size by then
- Once the balls cooked let them cool down to room temperature.
- While the balls cool down to room temperature, prepared rabdi or thick milk
- In heavy bottom pan add 500 ml milk. Once milk brings to boil lower the flame continue to stir the milk at regular interval after 10 min add sugar and mix after 20 to 25 min milk will thicken to desired consistency. add dry fruits and saffron. Switch off the flame and let it cool 15 - 20 min.
- Now squeeze the balls from sugar syrup, and transfer these balls in thicken milk, soaked them in to at least 4 hr or over night.
- Now take whipped cream add carrot halwa in it, mix slowly.
- Now take one rasmalai place whipped cream carrot mixture on it, cover this mixture with other rasmalai. Place little bit whipped cream carrot mixture on top. Serve chilled.
Table of Contents So what then is this rasmalai cake? I love tres leches, so may give this beauty a try! Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Rasmalai is one of the popular Bengali sweets. This is the easiest way to make homemade During this chilling time, rasmalai balls will soak up some ras and becomes super soft and melt-in-your kind.
So that is going to wrap it up for this special food rasmalai tres leche recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
