Homemade Rasmalai

Rasmalai

Happy Easter!!

Last weekend we celebrated Easter with my brothers family. They prepared mouth watering chicken wings on the barbecue which was moist and juicy, fish fry and our all time favorite of Mutton Biryani and Mutton curry from my sister-in-law. We took loads of nice pictures of all the food. Will post it soon.

When I was speaking to my sister-in-law last weekend I offered to bring in a homemade dessert. There were a couple of favorites like the Sorakai Halwa and Rasmalai. Finally I decided on the Rasmalai. Will make the Sorakai Halwa sometime and post the recipe.

Here we go:

Ingredients:
8 cups whole milk
2 tbsp lemon
4 cups of sugar
1/2 tsp powdered cardamom
7 pistachio chopped
7 almonds chopped
3 cups water
2 whole cardamom

Method:

Rasmalai is nothing but Rasgulla which soaked in reduced sweet milk flavored with cardamom (sort of like Rabri).

To make paneer for Rasgulla :

Boil 5 cups of milk in a deep bottomed clean pan. Once the milk starts to boil, pour in lemon juice slowly, stirring continually. Remove from heat and remove the water in the paneer. Wash paneer well in water and hang in a muslin cloth till the the water is completely drained.

  
To make Rasgulla :

Take the paneer which is completely drained of water and gently knead and mash the granules to make a smooth dough out of the paneer. Shape it into round ball and flatten slightly with the insides of the palm to form a oval/round shape. I was able to make 8 paneer balls.

In a pressure cooker add 3 cups of water, 2 cups of sugar, 2 whole cardamom and the shaped paneers. Cook for 2 whistles and remove from heat. Remove from the cooked rasgulla from the water and place in a bowl to cool.

To make Malai: 

Put 3 cups of milk into a heavy-based saucepan and stir constantly while bringing to the boil. Cook steadily and continue stirring until reduced to about 1.5 cups. Lower heat, add sugar and stir until sugar dissolves. Now add the powdered cardamom and nuts. Remove from heat and cool.

Finally the Rasmalai:

Remove the Rasgulla's from the water and gently squeeze out water by placing the Rasgulla between both your palms. Place this in the malai prepared in the above step. The Rasgulla is like a sponge and will absorb the malai. Place in the refrigerator for atleast 30 minutes before serving.

Serve chilled and enjoy!!