Rasmalai is a very famous milk-based dessert of India.This dessert is rich in its texture, flavour & can be made easily by everyone at home. I had made this Rasmalai along with few more sweets on Diwali to impress my hubby and his college close friend and his wife. As I have mention in my earlier post that this is my hubby first diwali away from home, that to in a unknown country. Thank god we had his friend family and little kid to make it even more special, we really had a blast and never felt like we are not in india... I can easily count this diwali into one of the most memorable day of my life..
5cups whole milk
2tbsp sugar
1tbsp lemon juice
4cups water.
Ingredient's For Rasmalai (milk mixture)
4cups whole milk
1cup sugar
10 to 15 saffron strands
1/4cup chopped almond and pistachio (for garnishing).
Cooking Method For Paneer.
Boil the milk in a heavy bottomed pan over medium-high heat. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd 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 from the lemon.
To take out the excess water squeeze the cloth till all the water has come out.
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 together and knead more.
Divide the dough into 10 equal parts and roll them in smooth balls.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the (rasgullas), as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes before opening the pressure cooker.
Then take out the rasgulla from the syrup and squeeze them lightly,and keep aside.
Cooking Method For Rasmalai (milk mixture)
Boil the milk, sugar and saffron strands in a deep frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Once the milk is ready, switch off the flame, then add the rasmalai into milk. and refrigerate for 2 to 3 hours
Garnish with chopped almonds and pistachios.
Rasmalai is ready to serve.
Serve the Rasmalai chilled.
