The princess of Indian sweets, Rasmalai bathing its supple texture in a creamy silky smooth sweetened flavored milk with pieces of crushed nuts providing the crunch against the softness of the cheese.
It’s a tedious process that requires patience as the flame erupts in the milk only to watch the citrus of the lime tame the risen milk fat into curds to produce the panner (cheese) that Indians love in abundance.
As fun as it was to prepare, I must admit that for my onset of rasmalai cravings, rushing to my nearest mithai shop to hush my taste buds would be my first and only option ha ha ha.
4 cups full fat milk
1/4 cup lime juice
1 1/2 cups sugar
4 1/2 cups water
1. Boil 4 cups of milk over medium-high heat stirring frequently and bring to a rise.
2. Add the lime juice to the milk slowly and stir gently. The curds from the milk will separate and sit atop of the whey water. Turn of the heat.
3. After 2 – 3 minutes or once the milk fat has separated from the whey, drain the whey using a cheesecloth or muslin cloth.
4. Wrap the curd in a muslin cloth, rinse under cold water and squeeze well to ensure the sourness of the lime is taken out from the curds.
5. Squeeze the cheese cloth further and leave to hang or pressed under a heavy utensil for about an hour.
6. Once the paneer is drained, place on a dry/clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Just as you would for bread or pizza dough.
1. Divide the dough into equal parts and roll them in smooth balls and flatten pressing lightly to make about 3/4″ patty shape.
2. Mix sugar and water in a pressure cooker on medium high heat and bring to a boil.
3. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. Patties will expand to about double in size while cooking in the syrup.
4. Turn off the heat and wait a few minutes before opening the pressure cooker.
5. Take out the patties from the syrup and squeeze them lightly, and keep aside.
Ras (milk mixture) Ingredients:
3 cups of milk
5-6 strands of saffron
2 1/2 tablespoons of sugar (or according to your taste)
1/8 teaspoon cardamom powder
1 tablespoon sliced almonds and pistachios to garnish
1. Boil the milk and saffron and reduce to about 2 cups.
2. Add the sugar and the rasmalai patties in milk. Cook for few minutes.
3. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
4. Serve the Rasmalai chilled.
Also, for a quick Rasmalai fix check out this recipe by Edible Garden | Easy 10-Min Rasmalai
For any question and tips, feel free to leave your comments on the post. Happy feasting!