Rasmalai is also made with homemade cheese known as “paneer” or “chana”.
Instead of being soaked in sweet, flavored chilled creamy milk
Ingredients for Rasmalai
1/2 liter Milk (for paneer)
2-3 tbsp Citric acid dissolved in water or lemon juice
(Dissolve 1/4 tsp citric acid in 1/2 cup water or lemon juice)
1 1/2 cups sugar
4 1/2 cups water
1/4 tsp rose essence or cardamom powder
For Cream Sauce:
Saffron (soked in milk)
3/4 litre Milk
5 tbsp Sugar
Sliced Almonds and Pistachios to garnish
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk adds lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
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, you should be able to make a firm but smooth ball.
If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, add little cardamom powder and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Make small balls of equal size (6-7) of the dough press it lightly Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. Paneer dumplings will puff up.
On cooling, add rose essence. Keep the cheese dumplings aside.
Pour cold water over the cooker before opening
Take out the rasgullas from the syrup and squeeze them lightly and keep aside.
Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy (almost half).
Stir occasionally to prevent its sticking to the bottom of the pan
Add the sugar, saffron (soaked in milk) and the Rasmalai balls in milk. Let it cook for few minutes.
Add the cardamom and mix in. Garnish with sliced almonds, pistachios and saffron.
Rasmalai is redy to serve.Serve the Rasmalai chilled