How To Make Rasmalai popular Bengali dessert, also known as Rossomoloi, Rasmalai is a heavenly sweet made with milk. Here is an easy homemade recipe to make Rasmalai.
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INGREDIENTS FOR PANEER
- 2 Litre Full cream milk
- 1/4 cup Lemon Juice or vinegar
- 600 ml Full cream milk (about 2.5 cups)
- 1.25 cups Milk Powder
- 1/3 cup Sugar
- 3 tablespoon Thinly sliced dry nuts (almonds,pistachios)
- 1/8 teaspoon Saffron strands
- 1/2 teaspoon Eliachi Powder (Cardamon Powder)
- 2 cup Water
- 1 cup Sugar
- 1 teaspoon Rose water or Kewra essence
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KNEADING AND SHAPING PANEER
Start kneading the panner like a dough.
Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough. TIP – Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory.
Take paneer dough in your hand.
Squeeze it tight. It should not feel stricky at all. in fact it should will creamy and roll snoosmoo in between your plams.
Gently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer.Combine water and sugar in a pan. Add essence of your choice. Bring it a boil.Slowly add flattened paneer pieces to the syrup. Do not overcrowd the pan.TIP – Make sure there is enough room for the paneer balls to expand during boiling. Leave some space for the pieces to float. Reduce the flame to MEDIUM LOW.Slowly the pieces will start to float up.When all the pieces float to the surface..Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame.Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently.When all the syrup is pressed out, paneer pieces will come back to its originalshape. Set it aside.
Onto the final step. Assemble ingredients.In a heavy bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands and milk powder.Whisk until well blended.Continue boiling at a medium flamestirring continuously. Stir in thinly sliced nuts and mix. Keep stirring and boil the milk for 20-25 minutes. Milk will thicken to a desired consistency – neither to thick nor too liquid-y.Carefully drop in flattened paneer balls.Allow the flatten paneer balls to simmer in hot syrup for 1-2 minutes.Take it off the flame, cover and let the paneer pieces soak in the syrup.