Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be ser
ved as a Diwali sweet dish.
Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirr
ing continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by press
ing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small siz
e of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. L
et it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the
spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

Whole Milk 8 cups (divided)

Lemon Juice 2 Tbsp
Water 5 cups (in a pressure cooker)
Sugar 1 cup
Saffron pinch
Cardamom Powder 1/4 tsp
Pistachios & Almonds 2 Tbsp, roughly chopped
Sugar for the Ras to taste
Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-s
tick pan (The milk in the non-stick pan needs to be reduced to half the quantity
so once it comes to a boil, keep the flame low and keep cooking while stirring
occasionally. Grind saffron with a small amount of sugar and add it to the milk
while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juic
e.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in
a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap
for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor t
o smooth it out. You can knead the paneer by hand but it will take a long time t
o make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a
ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press
the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened
paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately swit
ch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour col
d water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to co
ol.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add su
gar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside
.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out
the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator
.
15. Garnish with additional chopped nuts.