Tuesday, June 4, 2013

Rasmalai

Rasmalai  is an Indian dessert sweet made from Panner (or Indian cottage cheese) with its origins from eastern part of India. This is a milk based recipe and it is made from full fat milk. First, panner dumplings are cooked in sugar syrup and later soaked in flavored milk. 

I have always enjoyed making this dessert and make it often for get together or any festive occasions. This is a divine and a celebrating recipe. It is also served in marriages or any auspicious functions. 



Ingredients

For making panner (cheese) 
2 ltr Full fat milk (vitamin D)
1 cup White vinegar

For sugar syrup
1 ltr Water
2 cups sugar (approx)

For flavored milk
1 ltr full fat milk
1/2 cup Sugar
1/4 tsp Cardamom powder
Few strands of saffron

Method

Making panner
  • Boil milk in a pot. When it starts to boil , add white vinegar and turn off heat


  • The milk solids starts floating at the top. Using a cheese cloth drain excess water. Wash cheese once with cold water and again squeeze out excess water


  • Now, knead the cheese and divide it into equal portions about 1 inch or 2 inches. Roll each portion into balls. Wet your hands while rolling cheese balls to avoid cracks
Making syrup
  • While rolling cheese balls, boil water and sugar in a pressure cooker

  • Add the cheese balls in sugar syrup. Pressure cook upto 2 whistles (if you dont have a pressure cooker, then use a pot and cover it with a lid. Cook for 15 to 20 minutes)

Making flavored milk
  • When rolling cheese balls, also boil milk in a pot stirring often
  • Add sugar and cardamom powder
  • When milk starts to boil, turn heat to medium-low heat
Making panner disks (Final stage in making rasmalai)
  • After pressure cooker has cooled, using a spoon and a laddle, squeeze sugar syrup from each paneer and put it in milk


  • The add saffron strands to milk. Pistachos and almonds can also be added
  • Refrigerate for atleast 2 hours
  • Serve chilled

Tip --
  • While kneading dough, some recipes also add maida or all purpose flour for consistency



2 comments:

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