Recipes
Ras Malai china grass halwa.
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE RASMALAI
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Level
Adavanced
Short Recipe Description
I have a lot of memories with my mom, this is another famous dessert during Ramadan. She used to add vanilla or rose essence for flavour and I remember it was distributed among all our neighbours.
To make more flavourful I experimented with my favourite Ras malai essence and it turned up so scrumptious it just vanished in a jiffy.
This is a dessert you will definitely keep on making.
Additional Categories
Vegetarian
INGREDIENTS
|
China grass ..... 12 GM's Milk ...400 ml (should be in room temperature) Sugar.. 100 gms Mawa ..100 gms Badam paste 25 gms.(soak it remove skin and grind with mawa in to a paste with 2 teaspoons of milk) Amul fresh cream ....50 ml (optional) Ras malai essence ...4 drops Pista.....20 GM's sliced Badam......20gms blanched and sliced. Saffron a pinch.(soaked in milk) |
METHOD
1.Take 150 ml of water and soak china grass for 10 minutes and cook it until it is completely dissolved.(cook on sim flame)
2.Now add milk,badam ,mawa mixture,fresh cream,sugar and saffron. cook on low flame for 10 minutes and switch off the flame.
3.Add the aromatic ras malai essence.
4.In a plate pour this hot mixture garnish with pista and badam and allow to set until it cools or you can keep in fridge until it sets.
5.cut in pieces and relish .
Happy cooking.♥️
