Rasmalai
Main Ingredients
For the rasgullas (paneer discs):
- 1 liter full-fat milk
- 2 tablespoons lemon juice or white vinegar
- 4 cups water
- 1 cup sugar
For the milk syrup:
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- 6-7 strands saffron (optional)
- 1/2 teaspoon cardamom powder
- Slivered almonds and pistachios for garnish
Directions
⇒ Make the Rasgullas (Paneer Discs):
Prepare the Paneer (Indian Cottage Cheese):
- Bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan.
- Once it boils, reduce the heat and add 2 tablespoons of lemon juice or white vinegar gradually, stirring gently.
- The milk will start to curdle. Switch off the heat once the whey (greenish water) separates completely and the milk solids have separated.
- Strain the curdled milk through a muslin cloth or a fine mesh strainer. Rinse the paneer under cold water to remove any traces of lemon juice or vinegar.
- Squeeze out excess water and hang the paneer in the muslin cloth for 30 minutes to drain completely.
Knead the Paneer:
- Transfer the drained paneer to a clean surface and knead it with the heels of your hands until it becomes smooth and soft (about 8-10 minutes).
Shape and Cook the Rasgullas:
- Divide the paneer dough into small lemon-sized balls and flatten them slightly to form discs.
- In a wide pan, combine 4 cups of water and 1 cup of sugar. Bring it to a boil.
- Gently slide the paneer discs into the boiling syrup.
- Cover the pan and cook the rasgullas on medium heat for 15-20 minutes until they are soft and spongy.
- Remove from heat and let them cool completely in the syrup.
⇒ Make the Milk Syrup:
Prepare the Sweetened Milk:
- In another heavy-bottomed pan, bring 1 liter of full-fat milk to a boil.
- Reduce the heat and simmer the milk on low heat, stirring occasionally to prevent it from sticking to the bottom.
- Add 1/2 cup of sugar and stir until it dissolves completely.
- Optionally, add saffron strands for color and flavor, and cardamom powder for aroma.
Soak the Rasgullas:
- Once the milk has reduced slightly and thickened (after about 20-25 minutes), gently squeeze out the rasgullas from the sugar syrup and add them to the flavored milk.
Chill and Serve:
- Allow the rasmalai to cool to room temperature and then refrigerate for at least 2-3 hours before serving.
- Garnish with slivered almonds and pistachios before serving chilled.
Enjoy your delicious white color rasmalai as a refreshing dessert!