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