Rasmalai - Diwali recipes
I made rasgullas a couple of years back. It was okay for a first timer , but I wanted to try it again. The day never came and then I have always been wanting to try this gorgeous ramalais. Finally, I decided to make them yesterday. The procedure below may seen lengthy and difficult, but believe me, its really not that hard and you will probably not go wrong with rasmalais.
They were really soft and tasted great. When a few(4 to be precise out of 16) of my rasgullas crumbled while cooking , I was really tensed that they have got overcooked, but after dunking them in the milk syrup it absorbed the milk beautifully and were very soft and delicious. I never expected them to be so good. I am sure going to make this again and do let me know if you want me to add the step by step pictures the next time I make them. I hope you try them for this diwali.
For the paneer/chenna
- For the kheer / milk syrup
- Whole milk- 500ml
- Sugar-3/4 cup
- Almond-3-4 thinly sliced/grated
- Pistachios- 3-4 sliced/grated
- Saffron strands/kesar- 5-6 strands
- Cardamom powder- 1/2tsp
- Boil the milk. When the milk boils, add the curd and stir well. The milk will slowly start to curdle. When it curdles completely(i.e. you are able to see the clear and thin liqiud) switch off the flame immediately. Dont overcook, it will become rubbery.
- Filter the chenna/paneer in a muslin cloth or dupatta. Allow the water/whey to drain off completely.Leave it for 3-4 hours.
- After its completely dry, knead the paneer to a smooth dough. Alternatively, run it in a food processor or mixer for a few seconds to form a smooth dough.
- How to cook /process the chenna/paneer -
- Combine sugar and a glass of water and heat it. Allow the sugar to dissolve completely.
- Meanwhile, make equal portions of the dough and make them into smooth small balls. (they are going to double in size when cooked, so the size should be made accordingly.)
- Flatten them slightly in the center to form a small disc.
- When the sugar has dissolved completely and is roaring boiling , add the discs gently into this liquid. Close with a lid.Allow it cook. Open the lid in between to check if done. This will take around 15 minutes. When they have doubled in size, its done.
- Boil the milk (prefarbly in a non stick pan.). Keep stirring in between scraping off the cream forming on the sides of the vessels. When the milk has reduced in volume, add the sugar,cardamom powder, nuts and saffron strands. Allow the sugar to dissolve.Keep stirring for few more minutes to form a thick uniform mixture.
- How to process further -
- Use a perforated spoon to pick the cooked paneer/chenna balls. Place them in a big serving bowl.
- Now pour the milk syrup /kheer on this. Garnish with some more almonds/pistachios.
- Allow some time for the discs to absorb the milk syrup before you serve.
- Its better to place in refrigerator and serve chilled, tastes wonderful that way.
You can use lemon or vinegar to for curdling the milk, but curd gives a very soft paneer. Add a good amount of curd into the boiling milk.
Don't really be worried about the shape of the rasgullas, they are going to taste good anyway when dunked into the milk.
You can use the whey to knead chapati dough - will give soft chapatis and nutritious too. You can also use the whey to curdle milk when you make paneer next time.
Other Bengali sweet recipes in this blog-