Rasmalai is a popular Indian dessert made with soft cottage cheese dumplings, known as "rasgullas," soaked in a sweet and creamy milk syrup. It's a delightful treat enjoyed by people of all ages. Let's dive into the step-by-step process of making Rasmalai:
Ingredients:
For Rasgullas (Cottage Cheese Dumplings):
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
For Rasmalai Milk Syrup:
- 1 liter full-fat milk
- 1 cup sugar
- A pinch of saffron strands
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Step 1: Preparing the Rasgullas (Cottage Cheese Dumplings)
1. Pour the full-fat milk into a heavy-bottomed pan and bring it to a gentle boil.
2. Once the milk starts boiling, add lemon juice or vinegar gradually while stirring continuously.
3. As the milk curdles and separates into solids (curds) and whey, turn off the heat.
4. Place a muslin cloth over a strainer and pour the curdled milk into it.
5. Rinse the curds under cold water to remove the sourness of the lemon juice or vinegar.
6. Gather the edges of the muslin cloth and squeeze out excess water from the curds.
7. Hang the muslin cloth with the curds for about 30 minutes to remove any remaining liquid.
8. After 30 minutes, take the paneer (cottage cheese) out of the muslin cloth and knead it well until it becomes smooth and soft.
9. Divide the paneer into small equal-sized portions and shape them into small discs or balls.
Step 2: Cooking the Rasgullas (Cottage Cheese Dumplings)
1. In a large pot, add sugar and water, and bring it to a boil.
2. Gently drop the paneer discs into the boiling sugar syrup.
3. Cover the pot with a lid and let the rasgullas cook for about 15-20 minutes on medium heat.
4. The rasgullas will double in size and become spongy.
5. Turn off the heat and let them cool down.
Step 3: Preparing the Rasmalai Milk Syrup
1. In a separate wide pan, pour the full-fat milk and bring it to a boil.
2. Reduce the heat to low and let the milk simmer for about 45-50 minutes, stirring occasionally.
3. Add sugar, saffron strands, cardamom powder, chopped almonds, and chopped pistachios to the simmering milk.
4. Continue to cook for another 5-10 minutes until the milk thickens slightly and the flavors are infused.
5. Turn off the heat and let the milk syrup cool down.
Step 4: Assembling the Rasmalai
1. Gently squeeze the cooked rasgullas to remove excess sugar syrup.
2. Transfer the rasgullas to the prepared milk syrup.
3. Let the rasgullas soak in the milk syrup for at least 2-3 hours or overnight in the refrigerator for better results.
4. Once the rasmalai is well soaked, it is ready to be served.
Step 5: Serving the Rasmalai
1. Carefully place a few soaked rasgullas with the milk syrup in a serving bowl.
2. Garnish with a sprinkle of chopped almonds and pistach
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