Rasmalai recipe

Rasmalai is a very popular Indian (Bengali) sweet prepared with paneer (Indian cottage cheese). I love to eat Rasmali more than Rasgulla. It is my favorite sweet; I can’t resist eating it.I have already posted how make Rasgulla but here I have shown it again. If you are feeling lazy you can buy the Rasgullas at the store and make the Rasmalai. 

Ingredients

110 grams paneer ( I make paneer from 1 liter milk )

1 liter milk

1 tsp suji

1/2 tsp flour (maida)

3 ½ cups water

1 ½ cup sugar

1 tbsp Vinegar

Procedure

To Make the Rasgulla

Boil the milk in a heavy bottomed pan and bring it to boil completely.

Reduce the flame and add vinegar to the boiling milk & stir properly. Keep stirring until the whey completely separates.

 Now switch of the flame, add ice cubes and allow it to melt completely.

Take a muslin cloth and pour the curdled milk, wash paneer well under cold running water and squeeze the cloth that was used for straining the extract water and hang it for an hour or half an hour.

After 50 minutes your paneer would be crumbly in texture. Now knead paneer with your palm, after 5 minutes add suji and kneading lightly for 15 minutes.

Kneading the paneer is very important. Then divide the paneer into equal pieces and make smooth balls without any cracks and flatten slightly. (to give a professional look) 

Heat sugar and water in a wide vessel and allow the sugar to melt.

When the sugar syrup boils and starts bubbling, add the balls slowly one by one.

Cover it with lid and let it cook for 15 minutes. Check in between. After 15-20 minutes, the rasgullas would have doubled its original size. Switch off the flame and let it cool. This is the rasgulla. Let the rasgulla soaked in the sugar syrup for 1-2 hours

Preparation of Rasmalai

 4 cups milk

 3 tbsp condensed milk

2-3 tbsp sugar

½ tsp cardamom powder

7-8 saffron stands

Procedure

Warm 2 tbsp of milk and crush the saffron to it and keep it aside.

Boil 4 cups of milk until it reduces to 1 1/4 cup or 20-25 minutes. Keep the flame on medium low and keep stirring from time to time to prevent the milk from getting burnt.

When the volume reduces to almost half, add the condense milk to the boiling milk and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself :)

Keep on sim and stir it till it reduces in volume. Now add the saffron soaked in the milk, and boil for 2 minutes, then add cardamom powder and give a quick mix.

Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently.

Now finally add the rasgullas into the creamy milk and let it cook in low flame for 5 minutes till the rasgullas absorb the milk. Switch off, add the chopped pistachios. Cool completely and then chill it. The Rasmalai is ready now.

Serve chilled and garnished with more pistachios.

You can also use store bought rasgullas, tinned ones are easy to reach -