Rasmalai (Recipe 2)

Ingredients for Rasmalai:

1. Milk -1 litre

2. Lemon juice – 2 big spoons

3. Water – 3 cups

    Sugar – 2 cups

4. Fat milk – 1 litre

    Saffron – 1 pinch

5. Sugar powdered – ½ cup

    Almonds and pista – 3 each, sliced thin

    Cardamom powder – ¼ small spoon

How to prepare Rasmalai?

1. Boil milk in a vessel.

2. When it boils well, bring flame to low and add lemon juice little by little.

3. Keep stirring the milk while adding the lemon juice.

4. When milk splits completely take the vessel off the flame.

5. Now filter it using a muslin cloth.

6. Place it under direct tap and wash it well.

7. Squeeze the cloth to drain off excess water.

8. Now hang the bundle in tap itself to drain off excess water.

9. After 45 minutes, spread the paneer to a flat plate and using hands, powder it well.

10. Press with a tissue paper to remove excess moisture content.

11. Now using hands, mix paneer taking extra pressure to make dough.

12. Divide paneer to 12 parts and make small balls from each one.

13. Press it once to get a cutlet shape.

14. Mix sugar and water in a pressure cooker and place it in flame with lid open.

15. When sugar solution boils well, add paneer balls to it and close it.

16. Allow it to cook in pressure. After 1 whistle, put the flame off.

17. When the contents get cooled, open the lid and transfer the contents to another vessel or container. It’s the rasagulla.

18. Place rasagullas in refrigerator and allow to chill.

19. Boil 1 litre fat milk, cook in low flame and allow it to thicken.

20. When milk is very much reduced in volume, add saffron.

21. Mix the ingredients well and allow it to cool.

22. Add ingredients no: 5 to it and mix well.

23. Take rasagulla from refrigerator, squeeze off excess sugar solution and now put in milk solution.

24. Again place your Rasmalai in refrigerator for a while and serve chilled.

Courtesy: Vanitha Magazine October 15-31, 2016

Rasmalai – Recipe no: 2

Ingredients for Rasmalai – Recipe no: 2:

1. Milk – 5 cups

2. Saffron – ½ small spoon

    Sugar – ½ cup

3. Cardamom powder – ½ big spoon

For Rasagulla:

4. Milk – 5 cups

5. Lemon juice – 2 big spoons

6. Water – 5 cups

    Sugar – 1 cup

7. Almonds and pista chopped – To decorate

How to prepare Rasmalai – Recipe no: 2? 

1. Boil 5 cups of milk and continue boiling till it reduces to half.

2. Add sugar and saffron, mix well and continue stirring for next 5 minutes.

3. Put off the flame and add cardamom powder. Mix it well.

4. Allow the mixture to cool, and when it’s done refrigerate for 1 hour.

5. To prepare rasagulla, boil 5 cups of milk first.

6. When milk boils, put off the flame and add lemon juice little by little.

7. Mix continuously till curd separates completely. If needed add extra lemon juice.

8. Pour the residue through a muslin cloth and tie it.

9. Show it under direct water and wash it well.

10. Paneer should be completely free from the odour and sour taste of lemon juice. Continue washing paneer till then.

11. Hang this bundle somewhere for 45 minutes so that water content is completely drained.

12. After that, squeeze the bundle to remove the remaining water.

13. Open the bundle and knead the paneer manually.

14. Now make small balls out of it and gently press each of them to get cutlet shape.

15. Heat sugar in a pan adding water.

16. When sugar is completely dissolved, add paneer balls to it and cook for 7-8 minutes.

17. Put the flame off and place as such for next 30 minutes.

18. Take each rasagulla from sugar solution, gently squeeze and immerse in the refrigerated milk content.

19. Once again refrigerate your rasmalai till you serve.

20. Decorate using pista and almonds just before you serve.

Courtesy: Vanitha Magazine November 1-14, 2018

You can read yet another Rasmalai recipe, published in Vanitha Magazine here, and an easy recipe too.

Also read a few more desserts with milk/condensed milk as one of the ingredients. Here is the page link. Click on the images in the gallery to read.