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Rasmalai
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| Makes : 12 Ingredients: For rasmalai patties: | |
| 4 cups | milk |
| 1/4 cup | lemon juice |
| 1 1/2 cups | sugar |
| 4 1/2 cups | water |
| For Rabdi: | |
| 3 cups | milk |
| 1 cup | sugar,, (adjust to your taste) |
| 1/8 teaspoon | crush cardamom |
| 1 tablespoon | sliced almonds and pistachios to garnish |
Instructions:
Paneer:
1. Mix lemon juice in half a cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed vessel over medium-high heat, stirring frequently.
3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey. Turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, 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.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer almost rolls into a smooth soft dough.
Making the Rasmalai:
1. Divide the dough into 12 equal parts and roll them into smooth balls. Lightly press to make about 3/4″ patty shape.
2. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
3. 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.(or put on the weight and cook up to 3 whistles)
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
4. Take off heat and wait a few minutes before opening the pressure cooker. Pour cold water over the cooker before opening.
5. Take out the patties from the syrup and squeeze them lightly,and keep aside.
6. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily at the bottom.
7. Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
Add the cardamom and mix. Garnish with sliced almonds and pistachios.
Serve chilled.
Recipe uploaded with Shop'NCook for iPhone.
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