Dec 6, 2013

Rasmalai ... spongy paneer balls soaked in thickened milk

I love rasmalais and I sure serve myself more than just one serving. Cant help it you see ;) These soft and spongy balls soaked in sweetened milk are a tasty delight. Its something like this which was in an ad "no one can eat just one". Yes its the same funda here. Full high on calories... he he ... but still none can escae it. I love rasgullas and ramalai equally

My H love these too. Nowadays he is cutting down on these looking at the calorie chart. But he still cant keep his hands off if  I make it. So I have reduced  the number of makes in the kitchen these days. Poor H .. I cant keep him watching me when he wants to have too :)

If you are good at rasgullas then nothing new here. Its almost the same recipe except the climax. Soak in milk instead of sugar syrup

Serves... 4 ppl
Serve option... Chilled

This is what u'll need....

For rasgullas :
Milk - 1/2 litre
Sugar - 1 cup
Water - 3 1/2 cup
Vinegar - 1 tbspn

For milk syrup :

Milk - 1/2 litre
Sugar - 2 tbspn
Cardamom - 3-4 pods
Almonds - 4

Here is the stir....
  • Pour half a litre milk in a heavy bottomed and let it reduce a little. We will use this to make the aromatic milk to soak the rasmalais. Keep stirring continuously to avoid milk from burning
  • Meanwhile use  the other half litre milk and vinegar to make homemade paneer using this recipe Homemade paneer
  • Strain the washed paneer in a muslin cloth and squeeze out any excess water
  • Spread this paneer on a clean plate and start kneading with you palm. Keep folding and kneading until you feel a little grease in your palm. When you bring it together it should look like a soft dough
  • Divide the dough into small portions. I make very small bite size rasmalais so I divide the dough into 16 parts. Now I know that is a large for paneer from this little milk. You can make them large or small as per your like. Usually you will get 6 rasmalais from half a litre milk
  • Pick the dough and form into the shape of small round vadas/cutlets
  • In a pressure cooker add 1 cup of sugar to 3 1/2 cus of water. Bring this to a boil and let all the sugar dissolve
  • Drop in all the rasgullas into the syrup. Put the lid on and let it pressure cook upto one whistle. Reduce the flame and let it cook for 8-10 minutes
  • After the cooker releases pressure take out the rasgullas one by one and give them a gentle squeeze to remove any excess syrup. Dont squeeze too hard or you may end up breaking them

  • Now coming back to the milk that we have been stirring continuously. It should have reduced a little by now. We dont want it too thick so be careful. Crush cardamom seeds and add it to the milk along with the sugar. Stir once to dissolve the sugar 
  • Grate almonds. You can also slice them thinly
  • Add most of the grated/sliced almonds to the milk

  • Drop in the squeezed out rasgullas and gently mix it into the milk
  • Reserve a little almonds to garnish when you are ready to serve. Enjoy your delicious dessert
  • Dont add too much sugar. A little will do good. Too much might back-off the taste
  • My mom adds kesar but for me I never have it in stock. So I use cardamom seeds which is always stocked up

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