Description
Rasmalai is a combination of two words โRasโ means juice and โMalaiโ means cream. The dessert is also described as a rich cheese cake without a crust. The name itself is exotic and shows the richness of this delicious Indian sweet.
Ingredients:
For Rasmalai balls:
- 1 litre full fat milk (4cup)
- 4 cups of water
- 1 cup granulated white sugar
- 3 tbsp lemon juice/ vinegar (vinegar should be diluted)
- 1 tsp corn flour
- 1 cheesecloth/ muslin cloth
For Malai:
- 3 cups full fat milk
- 150 ml(1 can) sweetened condensed milk/ white sugar (as per your sweet tolerance)
- ยฝ tsp green cardamom powder
- 1 tbsp crushed almonds
- 1 tbsp crushed pistachios
- Pinch of saffron/ Kesar strands (soaked in 2 tbsp milk) optional
Procedure:
Take the deep heavy bottom pan over medium heat, pour 1 litre milk and bring it to boil while stirring continuously. Once it starts boiling, add 3 tbsp of lemon juice/ vinegar and turn off the flame. Stir until milk curdles completely, add more lemon juice if required.
Now drain in the cheesecloth and rinse chhenna with cold water to remove the acidic flavor of lemon juice/ vinegar. Make a knot of cheesecloth and drain excess water with your hands first then hang it for 30 min to remove the remaining excess water.
For making malai, take 3 cup full fat milk in a heavy bottom pan and let it boil, while keeping stirring.
Add cardamom powder, crushed pistachios, crushed almonds, sugar/ condensed milk and saffron (kesar) strands soaked in milk, combine well. Let this mixture cook on low flame till the milk reduces/ thickens from 3 cup to 2 cup. Once thickened, turn off the flame and keep aside.
Further add chhenna/paneer (Indian cottage cheese) to a plate, add corn flour and knead for 10 minutes till it becomes smooth. Make 10-12 equal balls and flatten them slightly. Keep them aside.
Now pour 4 cups of water in a deep bottom pan, add 1 cup of sugar in it, stir well till sugar dissolves completely and bring it to boil.
Add balls into boiling water, cover it and cook for 15-18 minutes on a moderately high flame. Take out the balls, transfer it to a plate, pour the same sugar syrup on it and cool for 10-15 mins.
Remove Ras malai balls from sugar syrup, press gently with palms to remove excess sugar syrup. Transfer them to a bowl, add all the malai (rabdi) on top of it. Garnish it with nuts. Refrigerate for 6-7 hours/ overnight. After 6-7 hrs serve chilled.
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