Ras Malai

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Ras Malai


By Monish Gujral Published: April 11, 2013

  • Yield: 10-12pieces
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

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  1. Boil 500 ml milk. Add vinegar, till paneer is separated.
  2. Switch the burner off and cover the paneer for a minute with a lid.
  3. Empty the paneer into a plate and add cornflour to it. Beat till it becomes a soft dough and make small balls out of it.
  4. In a pressure cooker, add water and sugar/ sugar-free powder. Let it boil.
  5. Put the paneer balls in and cover with the lid. Pressure cook till one whistle.
  6. Take the remaining 500 ml milk in a kadai and boil it. Remember to keep stirring the milk, or it will stick to the bottom and give a burnt flavour. Simmer on low flame for 15 minutes.
  7. Let it cool. Add the rasgullas (the paneer roundels) to this mix and add sugar-free powder. Decorate with chopped almonds. Serve cold.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Pingback: Time to light up your sweet tooth -FOOD BYTES SUNDAY STANDARD | Monish Gujral's Blog

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