Rasmalai

Rasmalai is one of the tastiest recipes. Even though it takes time to prepare, it is very easy. If u prepare this recipe along with other recipes or at the of cooking food… u feel it easy. Make Ras, Make Malai, Cool them and Combine. Finish.

Learnt From:

I learnt this from my friend Saroj. When she came to my home she made it. Thank you Saroj for teaching me this tasty recipe.

Time:

2 ½ to 3 hrs.

Serving: 14 – 15 pieces

Ingredients:

Milk --- 7 cups ( 4 cups for paneer & 3 cups for ras)
Lemon --- 1 wedge or 1 tbls juice
Sugar --- 1 cup + 6 spoons
Water --- 3 cups
Saffron strands
Cardamom powder
Pistachios --- chopped into small pieces (Optional) (for garnishing)

Process:

Boil 3 cups of milk to make ras.
Simultaneously, in a bowl boil 4 cups of milk to make paneer.

Process of making Ras:

When the milk for ras comes to boil turn the heat to medium-low or sim.
Add six spoons of sugar to the milk of ras.
Stir it up occasionally.

Check the taste… if need adjust the sugar.
Keep it in sim till the milk comes down to half quantity.
Add cardamom powder and saffron strands to it.

The whole process (including boiling) takes about one hour.
Let it (ras) cool. Keep it aside.

Process of making Malai:

When the milk for paneer is about to boil … add lemon juice to curdle the milk. In this step keep stirring.

Here in this stage you can observe some solid mass formation which separates from liquid. That solid mass is nothing but paneer.
Then turn off the heat.
Drain the water from the paneer with cheesecloth or with hanky.
Close all the edges of hanky and wash the paneer from outside by keeping tht under the running water.
Squeeze the paneer to extract the water from it.
Hang the hanky for 1 hour no water should be left over in the paneer.

After keeping hanging the paneer for an hour … again squeeze it. There should be no water left over.
Remove solid paneer from hanky and keep it on a plate.

Now mash the paneer gently with fingers.
There should be no lumps and should be soft.
Make 14-15 small balls from the paneer.

Add 3 cups of water and one cup of sugar in a pressure cooker.
Stir it to dissolve the sugar in water.
Drop tht small balls of paneer into the pressure cooker.

Keep it for 2 whistles.
The size of the paneer balls doubles after cooking.

Wait still the pressure goes away.
Take the lid when the cooker is hot and transfer the balls to a bowl by pressing them gently with hands.

Ras-Malai:

When the ras becomes cool add this paneer balls to it.
Garnish it with pistachios and saffron strands.

Keep them in the refrigerator.
Serve when you want.