Rasmalai

ரசமலாய் – Rasmalai

Rasamalai is a dessert which is originated from eastern region of India. Rasmalai is similar to rasgulla but this is served with kheer and nuts.
This is one of our families favorite dessert. Just one is enough to satisfy us after a good meal. I always prefer whole milk to get the paneer. If you are in India you may use cows milk for this recipe.

Ingredients for Rasmalai

For Paneer

Milk – 5 cups
Lemon – 1

For Sugar Syrup

Sugar – 1.5 cups
Water – 8 cups

For Rabdi

Milk – 5 cups
Sugar – 1/2 cup
Cardamom powder – 1/2 tsp
Saffron milk – 2 tbs milk + 15 strings saffron
Mixed nuts to garnish

Directions

Pre-preparation

Soak saffron in 2 tbs of milk.
Extract juice from lemon in a bowl.

Paneer Preparation

Boil the milk in full flame in a pan until raises.
Now add the lemon extract and switch off the flame.
Filter the milk solids in a cotton cloth.
Rinse the milk solids in running water.
Remove the excess water from the paneer.
Tie the cloth and let the paneer to set for 30 minutes.
Knead the paneer for 5-10 minutes.
Make small balls and flatten the balls.

Sugar Syrup

Add sugar and water in a pan.
Mix well until the sugar completely dissolved.
Switch on the flame and boil the syrup for 10 minutes.
Drop the flattened paneer pieces into the syrup.
Cover and cook that for 15 minutes.
Switch off the flame and take the paneer out.
Squeeze off the sugar syrup and place it in a bowl.

Rabdi

Boil milk in full flame in a pan.
After the milk raises, reduce the flame into medium.
Stir the milk occasionally until it reduced to 1/3 quantity.
Now add sugar, cardamom powder and saffron milk then mix well.
Switch off the flame and let the rabdi to come room temperature.
Refrigerate the rabdi for 2 hours.

Arrange the sugar squeezed paneer balls in a bowl.
Pour the chilled rabdi over the paneer balls.
Garnish the chopped nuts over the rasmalai.
Allow the paneer balls to absorb the rabdi for 2 hours.
Rasmalai ready.