Rasmalai – Recipe no: 1
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 pistachios – 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 the 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 the tap itself to drain off excess water.
9. After 45 minutes, spread the paneer onto a flat plate, and using your hands, powder it well.
10. Press with a tissue paper to remove excess moisture content.
11. Now, using your hands, mix the paneer, taking extra pressure to make the dough.
12. Divide paneer into 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 on the flame with the lid open.
15. When the sugar solution boils well, add paneer balls to it and close it.
16. Allow it to cook under pressure. After 1 whistle, turn the flame off.
17. When the contents have cooled, open the lid and transfer the contents to another vessel or container. It’s the rasagulla.
18. Place rasagullas in the refrigerator and allow them to chill.
19. Boil 1 litre of full-fat milk, cook on a 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 them to cool.
22. Add ingredients no: 5 to it and mix well.
23. Take rasagullas from the refrigerator, squeeze off excess sugar solution, and now put them in the milk solution.
24. Again, place your Rasmalai in the 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 pistachios 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 the 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, turn off the flame and add lemon juice little by little.
7. Mix continuously till the curd separates. 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 the 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 a 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. Turn the flame off and place it as such for the next 30 minutes.
18. Take each rasagulla from the sugar solution, gently squeeze and immerse in the refrigerated milk content.
19. Once again, refrigerate your rasmalai till you serve.
20. Decorate using pistachios 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.
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