Rasmalai or Rosh malai is a popular sweet originated from East India and throughout the Indian Subcontinent.Ras means Juice and malai means cream.I never thought I would be actually preparing this one day.Yes,this recipe is so easy and tasty,anybody can prepare this delicacy with ease.
Recipe adapted from:Showmethecurry.com
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
1 Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk
in a non-stick 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 juice.
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.
Remove the paneer from the cheese cloth and run it through a food
processor to smooth it out. You can knead the paneer by hand but it will
take a long time to 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.
9Close pressure cooker lid and cook until one whistle sounds.
Immediately switch off the stove and set the timer for exactly 5
10 After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11 Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12 Meanwhile, the milk in the non-stick pan should have reduced to
half. Add sugar 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.