Sooji Sheera: A delicately soft saffron Indian pudding made in minutes using the stovetop or Instant Pot. Ras malai is believed to have originated somewhere in Eastern Indian subcontinent, specifically in the Bengal region. [5] The Sen brothers of Comilla operating under the Matri Bhandar brand claim to be the original maker of the dessert. On the other hand, K.C. Das Grandsons also claims that it was invented by K.C. Das in Kolkata. [6] [7] Bangladesh has begun the process of registering geographical indication status for Comillar ras malai. [8] [9] Matri Bhander's roshomalai under siege from copycats". Dhaka Tribune. 6 November 2017 . Retrieved 29 September 2020.

Islam, Md. Jahedul (September 2019). "Protection of Geographical Indications in Bangladesh". SCLS Law Review. 2 (3): 14–19. ISSN 2523-9236. Next, add chopped nuts (almonds and pistachio) and boil the milk for a few minutes till the nuts become a little bit soft.Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer. Carrot Halwa: A north Indian pudding in which grated carrots are simmered with milk that's flavored with sugar and cardamom easily made in the Instant Pot. When the chena is still moist yet has no dripping whey in it then it is good for kneading. Here is a picture with details. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water. Boiling & curdling milk correctly will give to the super soft chena. If the chena is not soft then rasmalai will not turn soft but instead will turn hard.

Moong Dal Halwa: A rich and decadent Indian dessert made with split mung beans (moong dal), ghee, saffron, cardamom and lots of love in the pressure cooker. Point No. 6: Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls. Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp.71–72. ISBN 978-1-55652-954-2. Rasmalai is one of the most famous of Bengal’s desserts. Made from pieces of chhena (another name for soft, homemade paneer), you knead it until smooth, divide into balls, boil in sugar syrup and then finally, soak in saffron and cardamom milk (masala doodh). Wanna hear why it’s so magical? Without any additional ingredients or raising agents, the chhena balls inflate to double their original size and take on a ridiculous, puffy, spongy texture. They are made to soak up sweet masala doodh. Vanilla Rasmalai Curdle first by adding the acidic ingredient & then turn off the stove. Immediately pour ice cold water or add ice cubes to stop it from cooking further.Different types of ras malai can be found in different areas such Rasmanjuri of Rangpur division. In Dhaka and Rangpur, the ras malais are similar in shape to the rasgullas, [11] and round discs. You can let the balls cool down in sugar syrup itself and then you can skip this step and transfer the balls directly to milk. Point No. 3: Even though you have to squeeze out the water completely from the chena, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. So don’t press it too hard else it will become dry and resulting rasmalai balls will not be soft. This step is important so do leave little water in the chena so that it feels soft and moist when you mash it. This month theme for the challenge is Diwali sweets and savouries which is suggested by Poonam who blogs at Annapurna. She as a wonderful collection of recipe and one of my favourite recipe from her blog is Matar Karanji Recipe.