Rasmalai

Rasmalai :

     Rasmalai is a a dessert recipe.This is an Indian recipe. This word rasmalai comes from Hindi where "ras" stands for "juice" and "malai" means "cream". Rasmalai is a soft mouth watering flattened balls of Indian cottage cheese cooked in sugar syrup and dunked in a creamy saffron milk combined with condensed milk. 

    My kids love this rasmalai very much. My boy asked for more and more after tasting it. You too try this recipe in your kitchen and let me know how it turns for you.

Ingredients:

For Chenna / Cottage cheese:

• Milk - 1 litre (full cream milk)
• Vinegar  /lemon juice- 2 tsp 

For sugar syrup:

• sugar - 1 1/2 cup 
• water - 4 cups 

For rabri /rabdi

• milk - 1 litre (full cream milk)
• Condensed milk - 250 g
• Sugar - as per your taste
• Cardamom - 4 nos
• saffron - 1 pinch
• pista - 5 nos
• Almonds - 5 nos

Method:

For Chenna / Cottage cheese:

1. Boil the milk
2. When it boils well add 2 tsp of vinegar and stir well. You can see the milk starts to curdle. Wait till milk curdles completely .
   
   
   
   
   
   
   
3. You can see the whey which has separated from the milk.
4. Drain the curdled milk and squeeze the excess water.
   
   
   
   
   
   
   
   
   
   
5. Wash the paneer in the running water.
6. Knead the paneer with your palm for at-least 15 minutes,
   
   
   
   
7. Make small balls and flatten it and keep it aside,
   

Sugar Syrup Recipe:

1. Take a pan and add the sugar and water in it .
2. You can see the small tiny tiny bubbles in the bottom of the pan which is about to raise.
3. This is the right time to drop the paneer balls.
4. Cover and boil for 15 minutes.
5. Take the balls out from the sugar syrup and squeeze the excess sugar syrup in it.
   
6. Keep it aside

Rabri /Rabdi:

1. Heat the milk and allow it to boil.
2. Take 2 tbsp of milk and add to the saffron and mix well, keep it aside.
   
   
   
   
3. When you see the layer over the milk then stick it to the sides of the pan.
   
4. Repeat the step 3 for atleast for 5 times till the milk reduces to half.
5. Now add the condensed milk and adjust with the sugar.
   
6. Stir well .crush the cardamom and add it to the milk.
   
7. Add the saffron milk to the boiling rabri
8. Now finally scrape off the collected layer from the sides and stir well .
   
9. Refrigerate for 2 hrs

Rasamalai:

1. Take a bowl and add the squeezed paneer balls and pour the chilled rabri / rabdi.
   
2. Garnish with the chopped nuts and allow it to absorb for atleast 2 hrs.

Notes:

• Here i have used aavin green packet milk.
• I used vinegar for the milk to curdle you can also use the lemon juice.
• Washing well of the paneer in the running cold water is must to avoid the vinegar or milk smell in the paneer.
• You can too serve hot. I served it in both hot and cold. Because my kids stood in the toes to taste it.