Rasmalai

Rasmalai originated in kerala,India. It is one of the most famous desserts in Bengal and is likely based on the rasgulla or rosogolla(in Bengali), which is a close variation.

this dessert consists of soft paneer balls immersed in sweetened, thickened milk delicately flavored with cardamom. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chhena”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Ingredients for making making chhena/paneer :

• 4 cups milk
• 1/4 cup lemon juice
• 1 1/2 cups sugar
• 4 1/2 cups water

Ingredients for Milk mixture:

• 3 cups of milk
• 2 1/2 tablespoons of sugar (adjust to your taste)
• 1/8 teaspoon crush cardamom
• 1 tablespoon sliced almonds and pistachios(for garnishing)
• Saffron strands(for garnishing)

Method:

To make the Chhena / Paneer:

• Mix lemon juice in half a cup of hot water and keep aside.

• Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.

• As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The milk fat  will start separating from the whey, turn off the heat.

• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

• Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness and the flavour of the lemon.

• To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.

• To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds,  a firm but smooth ball will be formed.

• Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

• Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

Making the Rasmalai:

• Divide the dough into 11-12  equal parts and roll them in smooth balls.

• Mix the sugar and water in a in a heavy bottomed pan with lid  on medium high heat and bring to a boil.

• Add the paneer balls into it  and cover the pan with the lid. make sure to maintain the sugar syrup consistency same by adding little hot water into it,otherwise it will not become soft and spongy.

• cook for 25 to 30 minutes.

• Take out the soft ang spongy panner balls from the syrup and squeeze them lightly,and keep aside.

• Boil the milk in a  pan on medium heat until the milk reduced to half of its volume.

• Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

•  Add the sugar and the panner balls  into the milk. Let it cook for few minutes.

• Add the cardamom and mix in. Garnish with saffron sliced almonds and pistachios.

• Serve the Rasmalai chilled.