Rasmalai

Ras malai is one of the most popular Indian desserts. Originating from West Bengal.

Ras malai  comprises of sweet, cream to yellow-colored rounded dumplings of cottage cheese or ricotta cheese (called ‘paneer’ in India) soaked well in clotted cream called ‘Malai’ in Hindi). This clotted cream is nothing but sweetened, thickened milk delicately flavored with cardamom, pistachios, rosewater, and saffron. Ras malai is a Light, refreshing and truly delicious Indian dessert. It is often categorized as Milk sweet and a bit high on calorie side. It’s a very sumptuous dessert for the kids.

This is favourite sweet to my mother and to my grand mother :)

Makes : 12
Preparation time : 1hour approx

Ingredients :

For Rasgulla's :

Whole Milk : 4 cups
vinegar (or) lemon juice : 3 to 4 tbsp
Water : 3 cups
Sugar : 1 1/4 cup
cardamom powder : 1/2 tsp
ice cubes : 10

For malai (or) Rabdi :

Milk : 3 cups
Sugar : 3 tbsp
Sliced almonds and pista : 2 tbsp
Cardamom powder : 1/4 tsp

Method :

For Rasgulla's :
Take a pan and add milk.
When it started to boiling (bubbles should come) add vinegar or lemon juice till you can see clear water.
Once milk is curdled take it off the stove immediately, add ice cubes.
(To stop the process of curdling)
(If you don't have ice cubes, Strain it and wash it with cold running water)
after 3 mins strain the water , take the paneer and keep it in a cloth and hang it for 1/2 hour.
After 1/2 hour Squeeze out all the water from paneer.

Put it on a work surface and knead it well for 5 mins untill you get a nice and soft dough.

Make 12 small balls out of that dough.
(After you cook them they will double in size)

Slightly press these balls to flatten them.
Now take a cooker add 1 1/2 cups of water and 1/4 cup of sugar to it.
Add cardamom powder also.
Once it started boiling add in these small paneer pieces.
(you don't want any sugar syrup consistency and if you don't put these paneer balls in hot boiling water they will break open)
Pressure cook them for 2 or 3 whistles.
Take it off the stove, Let them cool down a bit so that you can handle them with your hand.
Take those paneer pieces out and gently press them or squeeze them little bit with your hand so that the water from them will come out.

Now make Malai :

For Malai or Rabdi :

Take a pan add milk, let it boil.
Milk should be reduced to half, stir it continuously.
It will take around 20 mins.
Add sugar and cardamom powder.
Add these paneer pieces, and let it boil for one min, so that they will absorb milk.
Take them to bowl and garnish with almonds and pista's.

Then keep them in fridge for at least 2 hours before serving.
They should be served chilled.
Rasmalai when you eat , it will melt in your mouth.