Rasmalai Traditional Method

Delicious n Soft Rasmalai...

 

 

 

 

Ingredients:

 

Whole Milk – 8 cups (divided)
Lemon Juice – 2 Tbsp
Water – 5 cups (in a pressure cooker)
Sugar – 1 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Sugar for the reduced milk– to taste

 

Method :

 

Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

 

Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

When the milk starts to curdle and the whey is clear (the paneer should be soft), switch off the stove add lots of ice cubes to stop cooking immediatly and strain the paneer in a cheese cloth.

 

Hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

 

Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand (make sure it is smooth).

 

Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

 

Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

 

In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

 

Close pressure cooker lid (without whistle) and cook until the paneer balls hav become double the size. Immediately switch off the stove and set the timer for exactly 5 minutes.

 

Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

 

Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

 

Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into the reduced milk.

 

Cover the Paneer with the milk n chill in the refrigerator.

 

Garnish with additional chopped nuts.

 

Serve chilled to enjoy the best.