Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Saturday, March 12, 2011


Ingredients :
For Malai/Chaana ball:
  1. Milk-2 liter(whole milk is better)
  2. Flour-1/2 Tbs
  3. Baking powder-1/4 ts (optional)
  4. Semolina(shuji)-1 ts
  5. Vinegar/Lemon juice- 1/2 cup
  6. Water- 1/2 cup
  7. Sugar- 2 cup
  8. Water- 4 cup(for syrup)
  9. Lemon juice-2-3 drop
For Rosh/Creamy sauce:
  1. Milk-1 liter(whole milk is better)
  2. Sugar-1/2 cup
Procedure :
For Malai/Chaana ball
  1. Make chaana by following this link. Making Curd/Chaana(ছানা)
  2. When water is removed from chaana, place it on a mixing bowl. Knead it well to make smooth dough. Then add flour,baking powder, semolina(shuji) and 1 Tbs sugar and knead again. Knead it very well to remove any chunks.
  3. Make small balls of equal size(see the picture) from the dough and keep it aside.
  4. Mix sugar and water in a deep large pan and bring it to a boil. When the sugar dissolved, add lemon drop and make syrup to a boil, then add chaana balls into the syrup of pan slowly.
  5. Bring the heat to medium flame, cover the pan partially with lid and cook around 15-20 minutes.
For Rosh/Creamy sauce
  1. Boil milk in a heavy bottom pan.
  2. Bring boil and then turn the heat in medium.
  3. Cook until it become almost half. It should be thick and creamy. Stir occasionally to prevent the milk from burning in the bottom of the pan.
  4. Add sugar and cook around another 10 minutes. Turn off the heat.
  5. Allow sauce to cool.
  1. Carefully squeeze the syrup from the chaana ball with the help of a spoon and add it into the cool rosh/creamy sauce.
  2. Refrigerate it for several hours before serving.
  3. You may garnish your rasmalai with sliced nuts.


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