Rasmalai is a very famous Bengali milk based sweet. In fact it can be said that Rasmalai is an advanced form of Rasgullas. The only difference while making the to is – in Rasgullas Paneer or “chhena” balls are immersed in sugar syrup and in Rasmalai Paneer balls are immersed in chilled creamy milk.
Rasmalai is suppose to be one of the richest dessert be served on different occasions in India.
For Panner Balls:
- 4 cups milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
For Milk mixture:
- 3 cups of milk
- 2 1/2 tablespoons of sugar
- 1/8 teaspoon crush or powdered cardamom
- 1 tablespoon sliced almonds and pistachios to garnish
Paneer and Paneer Balls:
- Mix lemon juice in half a cup of hot water and keep aside.
- Boil the milk in a thick bottomed vessel over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
- As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The Paneer will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with soft and thin cloth.
- Rinse the paneer stuffed cloth under cold water, and squeeze well to remove the sourness from the lemon.
- To take out the excess water squeeze the cloth or hang it some where for 2 – 3 hours or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
- If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
- Once the paneer is drained knead the paneer for 3-4 minutes to form a smooth soft dough.
- Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more.
- Divide the dough into 12 equal parts and roll them in smooth balls.
- To make the balls apply some pressure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
- Mix the sugar and water in a big enough pressure cooker on medium high heat and bring to a boil.
- Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
- Close the heat and wait a few minutes before opening the pressure cooker. Pour cold water over the cooker before opening.
- Boil milk in a thick bottom pan on medium heat until the milk reduce to about 2 cups.
- Take out the paneer balls from the syrup and squeeze them lightly to take out the extra syrup and keep aside.
- Make sure to frequently stir the milk while taking out the paneer balls as the milk burns easily in bottom of the pan.
- Add the sugar and the paneer balls in milk and cook it for some time about 5 – 7 minutes.
- Add the cardamom when it is hot enough and mix in with a light hand. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled or a bit heated as per season and requirement.One can add up different flavors like rose, saffron etc as per liking.