Home-made Condensed Milk Recipe

Home-made Condensed Milk Recipe

Prep time

5 mins
Cook time
20 mins

Total time

25 mins

Yields: 330 Grams
Author: Neha Sharma

Ingredients-

• Toned Milk - 500ml or 1/2 kg
• Sugar - 1 Cup
• Baking Soda - A Pinch

Method-

1. In a deep pan or wok, add milk and then add sugar.
2. Heat this up on medium-high flame, while stirring continously. It will take about 15 to 20 mins to reduce.
3. After 20 mins you will see a vibrant color and the texture of other milk will be thick.
4. Switch off the flame and add the baking soda to it. Stir well and let it cool down completely.
5. Once it cools down, stir it well and store in an air tight container and refrigerate.

Notes-

* 1 cup- 250ml

* Baking Soda is Optional, youycan skip if you want. 

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indian sweets

Eggless Rasmalai Cake Recipe

Rasmalai Cake in Pressure Cooker Recipe 

Prep time

20 mins
Cook time
40 mins

Total time

1 hour

Author: Neha Sharma

Ingredients-

For Sponge Base:

• Maida/All Purpose Flour- 1 cup
• Condensed milk- 200 gms
• Powdered sugar- 4 tbsp
• Corn flour- 2 tbsp
• Unsalted butter- 1/2 cup
• Almond Essence- 1/2 tbsp
• Milk- 1 Cup
• Baking powder- 1 tbsp
• Baking soda- 1/2 tbsp
• 1 tbsp milk + few saffron strands
• Yellow food colour- 3 drops/A pinch (if using powder) 

For Frosting:

• Non- Dairy Whipping cream- 1 1/2 Cup
• Homemade rasmalai with rabdi- 15 pieces
• Food colour- 2 to 3 drops
• Few saffron strands

Method-

Sponge:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. In a bowl, soak few saffron strands in 2 tbsp of milk. Mix and keep aside. 
3. In another bowl, add butter, powdered sugar and beat till it becomes smooth.
4. Now add condensed milk and beat it again.
5. Then add soaked saffron along with 1/2 cup of milk and mix.
6. In a different bowl sieve maida (APF), corn flour, baking powder, baking soda. Mix well with a spatula or spoon. 
7. Add remaining milk and mix gently.
8. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.  
9. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins. (If baking in oven- Preheat Oven for 10 minutes and Bake on 180 degrees celsius for 35-40 minutes). 
10. After baking, let it cool down completely then carefully demould the cake and remove the parchment paper.

Assembling:

1. Meanwhile, chop 3-4 pieces of rasmalai and keep it aside. 
2. In a bowl, add whipping cream, along with 3 drops of yellow food colour and whip it for about 2 minutes.
3. After 2 minutes, add 1/4 cup ras Malai milk/rabdi (Should be chilled) and whip untill stiff peaks.

Frosting:

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of rabdi/rasmalai milk on it (be generous). Spread a good ½ inch layer of prepared cream to it. 
5. Then place some chopped rasmalai pieces and cover the rasmalai pieces with some more cream to make sure the second layer sticks. 
6. Place the second layer and spread the rabdi, cream, chopped rasmalai pieces, cream then the third layer.
7. For the final layer, spread rabdi! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides of the cake. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). 
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it evenly.
10. Now add the remaining cream to a piping bag fitted with a star nozzle. Make rosettes or show your creativity make some designs and place remaining rasmalai pieces on top of your designs.
11. Spinkle some chopped pistachios and saffron strands on top of the cake and decorate the sides with pistachios.
12. Using the star nozzle piping bag make a bottom border.
13. Refrigerate for 2 hours before before serving, eggless Rasmalai cake is ready. 
14. Enjoy!!

Notes-

* 1 cup = 250 ml
Don't forget to try White Forest Cake, Whole Wheat Orange Cake Recipe. 

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Indian desserts

Rasmalai Recipe

Rasmalai Recipe

Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.

Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. (Source-Wikipedia)

Prep time

10 mins
Cook time
25 mins

Total time

35 mins

Author: Neha Sharma

Ingredients-

For Chena/Rasgulla:

• Amul Cow’s Milk- 1 Litre 
• Lemon juice- 2 tbsp 
• White vinegar- 1 tbsp
• Sugar- 1 Cup 
• Water- 3 Cups 

For Rabri/Rabdi:

• Full fat milk- 1 Litre
• Few saffron strands 
• Sugar- 1/2 Cup
• Chopped Nuts- 1/4 Cup (Pistachios,Almonds)

Method-

For Chena:

1. In a heavy bottom pan or wok/kadhai, pour Cow milk and bring it to a boil.
2. Turn off the flame, add a tbsp of lemon juice and slowly stir the milk. Add the remaining lemon juice and stir till milk starts to curdle.
3. Now add white vinegar to the milk and gently stir the milk. Milk solids will separate from whey water in a minute or so.
4. Strain the curdled milk using a siever and a cheese cloth.
5. Run some cold water on chena separated after straining.
6. Lift the cheese cloth from all the sides and squeeze as much water as possible, tie it up and hang it on a tap for 20 min.
7. After 20 min, knead the Chena with your hands for 4 minutes.
8. Divide it in small equal portions and roll them in to the shape of a ball with using your hands. 
9. Make sure that the chenas don’t have any cracks and then using your palms gently flatten the chena balls. Keep aside. 
10. In a pressure cooker, add 2 cups of sugar and 1 cup of water. 
11. Once the sugar melts completely, add 1 cup of water and again bring it to a boil.
12. Drop the chenas in the boiling syrup and cover the cooker using lid (do not remove the whistle).
13. On a high flame cook the chenas for a minute and then turn down the flame to medium and cook for another 6 mins.
14. After cookingcit for about 7 minutes, turn off the flame and immediately release the pressure (While holding the cooker place it under a tap and run cold water on its lid, make sure not to dip the base of cooker in water). 
15. Once done, open the lid of pressure cooker and keep it aside. 

For Rabdi:

1. In a pan, add 1 Litre of full fat milk and bring it to a boil.
2. In a small bowl, add 1 tbsp of boiling milk and put saffron strands in it. Mix it well and add it back to the boiling milk.
3. Lower the flame and stop stirring the milk. In a while you will see a thin layer of cream forming at the top.
4. Stick the cream layer to the sides of the pan with the help of a spoon or spatula. 
5. Repeat the step without stirring the milk till it reduces to one third of its quantity.
6. Scrape off the cream from sides of the vessel and add it back to the milk.
7. Now add chopped nuts and 1/2 cup of sugar to the milk. 
8. Stir the milk, cook till it reduces a little more and then turn off the flame.
9. For Rasmalai:
10. Squeeze out the sugar syrup from chennas by pressing them between two spatulas or use your hands but be gentle otherwise you will break them. 
11. While keeping the chenna pressed, drop it in the hot rabri. Repeat this step for the remaining chennas.
12. Keep the rasmalai in refrigerator for atleast 2 hours before serving.
13. Enjoy!!

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