Welcome to my cookbook Cookerypoint - Ila's Kitchen. I took a long week break na and am back with yummy and fabulous Bengali Rasmalai. It is such a delicious and delicate spongy dessert.This recipe belongs to North Indian Cuisine. This was my first attempt and happy that it came out good. This recipe is from Manjula's Kitchen and her recipes wont let us down. It was really a nice and memorable moment when rasmalai turned out good. So, lets go to our recipe....
Ingredients for Paneer:
Milk - 4 cups
Lemon juice- 2 tbspn
Water- 1 tbspn
Ingredients for Rasagulla:
Water - 4 1/2 cups
Sugar - 1 1/2 cups
Ingredients for Rasamalai:
Milk - 3 cups
Sugar - 2 1/2 tbspn
Cardomom powder - 1 tspn
Flaked almonds as required
Pistachio as required
Saffron - 3 strands
Preparation of paneer:
Boil milk in non stick wide pan in medium high flame.
Stir frequently and let it boil for 8 minutes.
Now, add water to lemonjuice and mix well.
Add lemon water juice to milk when it boils well.
Now, fat separates from the milk and let it boil for 3 minutes.
Place the cheese cloth in strainer and drain out the paneer.
Run cold water in to paneer to remove the flavour of lemon.
Then squeeze out water from paneer gently.
Hang out the paneer for about half an hour to one hour.
Now,our paneer is ready to go.
Preparation of Paneer balls:
This is most important step in this process.
Knead the paneer well with the palm.
Rub it well and make it as soft dough.
The paneer has to be really soft. so knead it really well.
Make in to equal portions and roll in to balls.
The paneer balls may broken if it is not soft or not kneaded well.
So, do knead gently to get smooth dough of paneer.
Now, our paneer balls are ready to do rasagulla.
Preparation of Rasagulla:
Heat the water in a wide pan and let it boil well.
Add sugar when water boils and let it dissolve.
Now add paneer balls in the sugar syrup and cover the pan.
Let it be for 10 minutes in medium flame.
Open the pan and turn the paneer balls to other side and cover it.
Let it be for 15 minutes and then remove from heat.
Just let it for 10 minutes and then open the pan.
Make sure to use wide pan coz paneer balls will become double in size.
Just check the texture and size of balls and let it cool.
Now, our rasagulla is ready to serve.
Preparation of Rasamalai:
Boil the milk in non stick pan in medium high flame.
Let it boil for 25 minutes and milk reduced to 2 cups.
In the mean time, take rasagullas and squeeze syrup from it gently.
Squeeze really gently and keep it aside.
Now,add sugar and cardomom powder to the milk.
Now add rasagullas in milk and let it boil for 4 minutes.
Now transfer rasamalai in a bowl and refrigerate it.
Serve rasamalai really chill with almonds,pista and saffron.