Rasmalai

 Rasmalai (rasa malai to some) is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and feels heaven when served chilled.

Being a bangalorian, when I used to do street shopping with my mother in the streets of Malleshwaram, she used to take me to Asha sweet, this dessert was delight to my taste buds. As a kid looking this through the glasses as we enter was my eyes bulging moment. From then till now this is my favorite dessert. 

 

Ingredients:

• Milk : 3 cups ( For Paneer) or you can buy ready made one but it doesn't match taste what yoy get outside. 
• Milk : 3 cups (for malai)
• Cardamom: 1/2 tbsp
• Sugar : 2 cup (for making syrup)
• Sugar : 1/2 cup (for malai)
• Pista : 2 tsp
• Cashew paste : 1 tbsp
• Almonds: 2tsp
• Food color (optional) 
• Lemon Juice or vinegar: 2tbsp 

Method Of Preparation

 

1. Boil the milk in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon  juice or vinegar,slowly.
2. Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). – thanks Mythreyee.
3. Now strain the curdled milk using a fine muslin cloth.
4. Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
5. Allow it drain completely (may be an hour or half an hour) .
6. After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
7. Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
8. Make a small balls and flatten slightly. 

Method:

1. 1. Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes ( let the balls be in less quantity as it get expands after absorption. 
   2. For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, food color and cardamom in a medium flame
   3. The milk should get reduced to half of it (20 min) 
      
      
      
   4. Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
   5. Once the milk is reduced add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
   6. Garnish it with pista, almonds.