Whenever you go to sweet shop and see this delectable sweet in their counter, does a question strike in your mind? I know you must be thinking how to make this rasmalai? If I could know I can make my own! So here I come with popular recipe of Rasmalai.
Milk – 700 to 750 ml
Sugar – 6 to 8 tablespoon
Saffron – few strands
Pistachio – 2 teaspoon, chopped
Milk – 1 litre
White Vinegar – 3 to 4 tablesoon to curdle the milk
Rice Flour/Sooji – 1 teaspoon
Sugar – 11/2 cup
Milk – 2 tablespoon
1. Take milk in a heavy bottom pan and boil. Once it is boiled, add vinegar to the rolling boiled milk to curdle it.
2. Now switch off gas and add cold water and ice cubes in the curdled milk.
3. Take out the paneer in a muslin cloth and hang it for 30 minutes to drain the extra water in it.
4. Now take the panner along with rice flour/sooji on your worktop and knead well, pressing with the heel of your hand, till the mixture is smooth.
5.Make small or medium size balls from the mixture and press lightly with your palm. Keep aside.
6. Making the syrup: Now take sugar (1 cup) in a big vessel and add approximately 4 cups of water.Heat the syrup and stir continuously to dissolve the sugar. Add the milk (2 tablespoon) when syrup comes to boil. Collect the scum (dirt of sugar comes on top like bubbles) and discard it.
7. Now add all the prepared balls into the syrup and cook for 10 to 15 minutes or until the balls are cooked properly. In between sprinkle water so that the sugar syrup does not become thick.
8. Remove the cooked paneer balls and set aside to cool.
9. For rabdi, boil the 750 ml milk in a thick bottom pan and reduce it to almost half. Keep your flame low to avoid burning of milk.
10. Add sugar into the milk and dissolve completely.Add the saffron strand to get the nice yellowish colour.
11. Switch off the gas and allow it cool. After cooling add the cooked paneer balls (squeezing the sugar syrup) into the rabdi. Add chopped pistachio from top and keep it inside the refrigerator. Served chilled.