The soft and sweet Rasmalai is a favorite for most Indians. Agreed it takes some time and patience in preparation, but it is totally worth the effort.
Rasmalai is a dessert originating from West Bengal, India. In essence, Rasmalai literally means juicy milk cream. This is a recipe I learnt from Hebbar's Kitchen.
It takes about 4 hours to prepare 8 servings.
Ingredients:
For Paneer:
Milk - 1L
Lemon juice - 2 tbsp
For Sugar syrup:
Sugar - 1 1/2 cup
Water - 8 cups
For Rabdi:
Milk - 1L
Sugar - 1/4 cup
Cardamom powder - 1/2 tsp
Saffron milk - 2 tbsp [8-10 Saffron soaked in milk]
Yellow food color - 2-3 drops [if required]
Almond essence - 2-3 drops [if required]
Pista - 8-10 [roughly chopped]
Almonds - 6-7 [sliced]
Method:
Use Fresh full cream milk for better results.
Boil milk in a sauce pan. Add lemon juice and stir till milk curdles completely. Drain the curdled milk and squeeze off excess water. After 30 minutes, start to knead the paneer for 10 minutes. Make small balls and flatten.
Dissolve sugar in water in a wide vessel. Boil the syrup for 10 minutes. Drop the prepared paneer balls. Cover and boil for 15 minutes. Transfer to ice cold water and leave it for 5 minutes. Squeeze of the excess water after 5 minutes.
In another vessel, heat milk and get to a boil. Once a layer of cream is formed over the milk, stick it to sides of vessel. Repeat the process for at least 5 times or till milk reduces to one-third. Add sugar, cardamom powder and saffron milk. Give a good mix and get to boil. Scrape off the collected cream from sides. and give a good stir. Add food color and almond essence if required. Refrigerate for 2-3 hours.
Pour the chilled rabdi over the squeezed paneer balls. Garnish with few chopped nuts and allow to absorb for 2 hours.
Yes, it does take time and patience in the whole preparation process, but, I am sure you will love the Rasmalai at the end of it. Let me know who it turned out in the comments below.
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