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How To Make Rasmalai

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.

Ingredients

Also check:How To Make Thalipeeth

INGREDIENTS FOR PANEER

  • 2 Litre Full cream milk
  • 1/4 cup Lemon Juice or vinegar

RASMALAI SYRUP

  • 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)

SUGAR SYRUP

Boil milk in a heavy bottom pan. TIP – Always use full cream milk to make paneer. The fat content in full milk makes the best paneer.
How To Make Rasmalai
When the milk becomes frothy and bubbles start to form on top that’s the time to add vinegar/lemon juice. TIP – Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer.
How To Make Rasmalai
Pour in vinegar/lemon juice.
How To Make Rasmalai
Slowly mix vinegar/lemon juice in the milk and milk will curdle.
How To Make Rasmalai
When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
How To Make Rasmalai
Meanwhile line a strainer with muslin cloth.
How To Make Rasmalai
Quickly strain paneer. TIP – Letting it sit will result in hard and chewy rasmalai.
How To Make Rasmalai
Wash paneer under cold water to get rid of vinegar/lemon juice taste. TIP – This will wash away all the taste of acid from paneer.
How To Make Rasmalai
Squeeze paneer and allow the water to drain.
How To Make Rasmalai
You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. TIP – This step is important. If water is not drained well from paneer, rasmalai pieces will start to disintegrate in sugar syrup.
How To Make Rasmalai
Remove paneer from cloth. Paneer should feel crumbly but moist.
How To Make Rasmalai

KNEADING AND SHAPING PANEER

Start  kneading the panner like a dough.

How To Make Rasmalai

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.

How To Make Rasmalai

Take paneer dough in your hand.

How To Make Rasmalai

Squeeze it tight. It should not feel stricky at all. in fact it should will creamy and roll snoosmoo in between your plams.

How To Make RasmalaiGently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer.How To Make RasmalaiCombine water and sugar in a pan. Add essence of your choice. Bring it a boil.How To Make RasmalaiSlowly 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.

Aboutbitesmania

HEY THERE! HAPPY TO SEE YOU 🙂
I am Manasvi Ravi Phulawade The Author, Cook, Baker and Photographer behind Art of Palate.

My primary goal is to treat you the way I like to be treated, which means, if you have any questions, feel free to hit the comments section?. I will be happy to share what I have learned so far.

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