Bridal Shower for Nithya : Rasmalai

There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone's hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew its’ meaning. The day she has visualized so many times, that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.

Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I'm sure you read the header before reading this, you all know who am I talking about...Yes Nithya of 4thsensecooking is getting married this November.

Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet in absence of actually being with her during her most joyous we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.

And what could be a better way to celebrate than with food, the subject, the emotion that binds us all...So we decided to cook it up, literally and that too Nithya's own dishes from her own blog - 4thsensecooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.


For Ras:

Note: I would like to call mine as mini rasmalai because of the size, since they didn't swell up. I guess that was because I didn't knead as much as needed, so remember to knead well, to get the right texture.

Party also being hosted at:
Krithi - Krithi's Kitchen

Priya Mitharwal -  Mharo Rajasthan Recipes
Priya Mahadeven - Priyas Now Serving

Priya Suresh - Priya easy n tasty recipes

Priya Sreeram - Bon Appetit

Radhika - Tickling Palates Revathy - Kaarasaaram

Sanjeeta - Different Strokes

Vardhini - Zesty Palette

Cheers...This is for you Nithya and for all those visiting this virtual bridal shower!!
Rasmalai Recipe
Recipe Source: 4thsensecooking
Rasamalai involves three parts - the cottage cheese balls or rasgulla or chena balls, chasni or sugar syrup and ras or rabri.

For Ras :

Milk - 1 ltr

Sugar - 1 cup

Cardamom powder -1/2 tsp

Saffron - 2-3 strands

For Malai or Rasgulla: 

Milk - 1 ltr

Lemon - 1

Ice cubes

For Syrup: Water - 3 1/2 cups

Sugar - 500 gms

  1. Keep milk for boiling in a heavy bottomed pan. Once boiled, simmer to let it reduce to almost. Take care that it doesn't stick to the pan

  2. Once done, add sugar and mix till it gets dissolved. 

  3. Take two tsps of hot milk and soak few saffron strands in it for ten mins. 

  4. Add the soaked saffron strands along with the milk and mix it. Finally sprinkle some cardamom powder. 

  5. Keep aside for cooling

Method for Malai:

  1. Boil milk in a vessel and once it starts to raise pour in the lemon extract and switch off the stove. Mix with a ladle until it curdles. Drop in ice cubes into the vessel immediately. 

  2. Then drain it in a thin muslin cloth or handkerchief. Hold it covered with cloth in the running water. This is to remove the lemon flavor from the prepared paneer. 

  3. Hang the cloth and allow it to drain for half an hour. 

  4. Now press and remove the excess water and transfer it to a bowl. Kneed the soft paneer into a dough. Roll into small balls and press them a little flat. 

  5. Take the water and sugar in the pressure pan and mix till it dissolves. Once the water starts boiling drop in the rolled malai balls and pressure cook with weight on top for a whistle. 

  6. Switch off the stove and keep the pressure cooker under running water to cool it soon. Open immediately and transfer the cooked balls along with the sugar water to a different bowl. Leave it alone for 4 to 5 hours. 

  7. Later remove the the balls from the sugar syrup and press them gently to remove excess syrup and drop them into the prepared ras. 

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