HOMEMADE RASMALAI

Rasmalai is a lip-smacking Bengali delicacy that is very popular among the Indian sweet lovers. Some of my favourites are Rasgulla, Mishti Doi , Bhapa Doi, Sandesh and much more. Ras literally tarnslates to "Juice" and Malai to "Cream". Making rasmalai at home is similar to making rasgulla which I have shared on my blog earlier. Both these are very easy but quite tricky to make perfectly soft and juicy. Rasmalai has been most favourite sweet of my daughters since childhood. My family have a big sweet tooth and milk-based desserts are our weekness.....!!! So I really love it to make at home. For all those who have not tasted this and who can try something with milk and sugar once in while, I insists that you should give this a try. Soft and spongy flattened paneer balls [cottage cheese balls] are soaked in thickened cardamom-saffron flavoured milk and garnished with nuts. Together, it creates a luscious treat with an incredible melt-in-your-mouth texture that will only leaves you craving for more...!!! I am literally so excited to share this post for the best rasamalai recipe ever, with you all. This is the first time I have tried making Rasmalai and I was so happy to see the way they turned out. And it made me really happy to see a big smile on my daughters face after having their favourite chilled Rasmalai at home...!!

INGREDIENTS:

For Making Paneer:

1 litre Milk

2 tablespoon Lemon Juice

Water

For Sugar Syrup:

1 ½ Cup Sugar

4-5 Cups Water

Few Drops of Rose Syrup

Few Saffron Strands

For Making Rabdi/ Rabri:

1 litre full fat Buffalo Milk

¼ Cup Sugar [adjust as per your liking]

Pinch of Saffron

2 tablespoon Pistachios and Almonds, chopped

METHOD:

How to make Paneer:

STEP 1 – Heat milk in a thick bottom pan. Bring it to boil stirring occasionally.

STEP 2 – Add lemon juice and mix well. Milk will start curdling. When it curdles completely switch off the flame.

STEP 3 – Pour the curdled milk in a pan lined with cheese cloth and drain all the whey from it.

STEP 4 – Pour some fresh water and clean it as it has lemon juice in it.

STEP 5 – Bring it together and squeeze off the excess water from it.

STEP 6 – Hang it for 30 minutes. Paneer is ready.

STEP 7 – Now take paneer in a big plate and start kneading it. Knead it till it turns out smooth without any grains of milk.

STEP 8 – Divide into equal lemon size portions.

STEP 9 – Take 1 portion and roll it to from a ball. Gently press it and flatten the ball.

Keep aside.

Making Sugar Syrup and cooking paneer discs: 

STEP 1 – In a deep and wide vok, add sugar and water and mix it.

STEP 2 – Boil it for 8-10 minutes on medium flame.

STEP 3 – Now drop the paneer discs in the sugar syrup.

STEP 4 – Cover it and let it boil for 10-15 minutes.

STEP 5 – Here you can see the discs will have doubled in size.

STEP 6 – Keep aside till it cools completely and then refrigerate them for 1-2 hours.

For Making Rabdi/ Rabri:

STEP 1 – Pour milk in a heavy bottom pan and heat it.

STEP 2 – Let it come to boil.

STEP 3 – Add sugar and mix well. Let it boil for more time.

STEP 4 – Scrape off the collected cream from sides and give a good stir.

STEP 5 – Do this for 3-4 times till milk reduced.

STEP 6 – Add cardamom powder and mix well. Add few drops of rose syrup, saffron and mix well. [I don't have saffron strands so used saffron syrup.]

STEP 7 – Add chopped nuts and mix it well. 

STEP 8 - Transfer the milk to another bowl and let it come to room temperature.

STEP 9 – Further, refrigerate for 3-4 hours before adding to rasmalai.

How to assemble Rasmalai:

STEP 1 – Take the paneer discs out from refrigerator.

STEP 2 – Squeeze them gently with a spoon to remove sugar syrup from it.

STEP 3 – Now place them into a serving bowl and pour chilled rabdi over it.

STEP 4 – Garnish with some more almonds and pistachios slivers and again refrigerate for 1 hour.

STEP 5 – Remove from fridge and rasamalai ready is ready to serve.

Serve chilled and enjoy.

NOTES: * I have shared making " Homemade Paneer", " Rasgulla", so I have not shared the pictures of making paneer. You can follow that procedure if you want to make homemade paneer or you can use store brought paneer for this recipe.