Monday, 6 May 2013

Rasmalai (Rashomalai)

We just completed our second marriage anniversary in April ,on this occasion we invited few friends to our house last week for a small get together. Was a very enjoyable night and all of us had lots of fun. Since a Bengali feast is incomplete without the touch of a sweet dish in the end, I planned to prepare rasmalai for dessert.
Rasmalai is another Bengali dessert made with soft cottage cheese(paneer/chhena) balls immersed in creamy milk which is then served chilled. The beauty of the dish is that it just melts in your mouth and the sweetness of the cream complements the soft and spongy rasgullas extremely well.

Prep Time : 30 mins+ 30min for draining excess water from the chhena.

Cooking Time: 25 mins
Ingredients for Rasmalai Patties:
  • 8 cups milk
  • 1 1/2 cups lemon juice
  • 3 cups sugar
  • 5 cups water
This will prepare 20 pieces of medium sized rasgullas

Ingredients for Milk mixture:
  • 6 cups of milk
  • 3 1/2 tps of sugar (adjust to your taste)
  • 2 tsps cardamom powder
  • 2 tsps sliced pistachios,almond and few strands of saffron(optional) for garnishing
Utensils required:
Pressure Cooker,Muslin cloth(cheese cloth),Sieve,Colander.

First we need to prepare the paneer from scratch to make the panner patty,the paneer making process can be found in this link-

Make sure the pressure cooker is large enough as the paneer balls will expand to double while boiling.

Divide the dough into 18 - 20 parts and roll them in between your palms into smooth balls.

To make the patty apply some pressure lightly to the balls to change the shape.

Make the syrup by mixing the sugar and water in the pressure cooker with medium 
high heat and bring to boil.

Add  the paneer patties and close the pressure cooker. Once the cooker starts steaming cook for about 7 - 9 minutes.

Pour cold water over the cooker before opening, to release the pressure.

Take out the patties from the syrup and squeeze them lightly and keep aside.

Boil the milk in a pan on medium  heat until the milk thickens.Add sugar and cardamom powder.Frequently stir the milk to avoid burning.

Add Rasmalai patties in milk and boil for about 1/2 min. Make sure not to boil more than that otherwise they might break .Garnish with broken pistachios & saffron strands.

Note :
In a hurry you can skip to prepare rasgulla,instead buy canned rasgullas and squeeze the syrup out before adding them to boiling milk mixture.

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