RASMALAI

RASMALAI

Rasmalai - soft and spongy paneer patties in dry fruit laced saffron flavoured creamy milk rabri . Rasmalai is a Bengali delicacy that is very populer among the Indian sweet lovers . Ras literally means juice and malai means cream . To make ras malai flattened balls of chenna are cooked in sugar syrup first . Then later soaked in sweetened thickened milk that is of cream consistency . These flattened balls are juicy after soaking the creamy thick milk . They are garnished with nuts , chilled and enjoyed . Rasmalai are so delicious that anyone who tastes these get mesmerized and would long for more .Rasmalai is made in two parts . One is to make rasmalai flat balls and second is to make milk rabri . Then flat balls are immersed in thickened milk rabri and cooled for 3-4 hours or overnight and served chilled .

COOKING TIME 1 hour SERVES 6

INGREDIENTS

For rasmalai balls

Cow milk 1 kg

Lemon juice 2 tbs or vinegar

Sugar 1 cup

FOR MILK RABRI

Full cream milk 1. 5 kg milk

sugar 1.5 tbs , cardamom pwd 1/4 tsp , kesar 8- 10 strands , pista cut in pieces to sprinkle over while serving

HOW TO MAKE RASMALAI BALLS

Heat the COW MILK and boil it . Switch off the gas and add lemon juice . It will start curdling the milk . If the milk has not curdled properly , add more lemon juice or 1 tbs vinegar [ I always have vinegar at home ] . You should see green water separating the curdling milk .
Strain in a paneer cloth and wash under tap water for 1 minute to remove the sourness of the lemon juice . Hang it over tap for 1/2 an hour . Do not squeeze , let the water from paneer cloth drip by it self . After 1/2 hour , take out in a broad vessel not very deep . Now mix and rub with pressure of your palm for 7-8 minutes to make it soft . It will become like roti dough .
Make small round balls and flatten them with the paneer dough .
In a kadai put 1 cup sugar in 3 cups water and boil it . Put all the flattened round balls in the sugar water and cover. Cover it. Boil for 12 minutes on high flame . They will increase in size and puffed . Switch off the gas . After 5 - 7 minutes take out all the spongy puffed round fattened balls .

FOR THE THICKENIG MILK RABRI

Heat 1.5 kg full cream milk . After boiling let it thicken for 30 -35 minutes on low flame . Sprinkle saffron strands and cardamom pwd in it . You can add pinch of lemon yellow food colour to it . It is optional , Add 1.5 tbs sugar in it . Let it remain on gas for 10 more minutes .
Squeeze a little, the paneer flattened balls to take out the sugar syrup ,[ not very hard ] Drop them in the thickened milk . Boil for 5 minutes more on sim gas only . Switch off the gas , cool it and keep in the fridge to chill it .
Rasmalai is ready . Serve after 5-6 hours chilled or keep overnight in a fridge then serve the next day so that it soaks the thickened milk.Sprinkle pista nuts while serving .

SERVE TASTY DELICIOUS CHILLED RASMALAI WITH PISTA SPRINKLED OVER IT .

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