Rasmalai

Rasmalai is a Bengali dessert consisting of soft homemade paneer balls immersed in a flavoured, chilled and creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chhena”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavoured milk.

Total time (at bottom of page)  is not inclusive of time taken to hang the paneer or chilling.

The Recipe Intro↓ has , more information as well as the Recipe Video. Don’t forget to check it out.

This recipe prepares a small quantity - enough for 2-3 people. Try it out first and once you're comfortable with the process just double the recipe for more yield.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients: For the Rasagulla - Sweet Paneer Dumplings.

For the flavoured milk:

Method:

To make the Paneer Balls in Sugar syrup (Rasagulla)

1. Add the milk to a heavy-based saucepan and bring to a bubble.
2. As the milk bubbles and just starts to boil, add the lime juice. Do not stir.
3. The milk will soon start to curdle. Stir once or twice, to see if the whey ( the clear yellowish liquid) has separated.
4. As soon as the whey has separated, add a bowl of ice -to cool down the solution and stop further curdling- which will result in ‘not so soft’ rasagulla.
5. Place a muslin cloth in a colander and place over a bowl.
6. Drain the cheese through the muslin cloth.  Reserve the whey that collects in the bowl.
7. Place the colander containing the cloth with the cheese under running cold water and rinse well. (This helps to remove the sour taste of lemon.)
8. Wrap the rinsed cheese and twirl the ends of the cloth to make a bundle. Gently press out some liquid and leave to hang for 30 minutes to remove some liquid.
9. The right amount of liquid needs to be removed without drying out the cheese. You know its right when you can roll a small bit of the cheese into smooth balls.
10. If it turns out too dry you can add spoons of the reserved whey till it kneads well.
11. Once the paneer/cheese has reached the correct moisture content, place the muslin bundle over a large kitchen towel and then wrap the dry kitchen towel over the cloth and roll, applying gentle pressure with hands. This is an easy way to knead the paneer till smooth and soft.  Do not knead harshly.
12. Add the flour and knead once again(inside the cloth)till the dough is absolutely smooth. Remove the cloth and pat the cheesecloth with the ball of dough to collect all the bits stuck on the cloth.
13. Divide into 6 equal parts and roll between the palms of your hands till you get smooth balls.
14. Press each ball gently to gets rounded discs.
15. Mix the sugar and water in a pressure cooker and heat till it reaches a rolling boil.
16. Add the cottage-cheese discs and close cooker.
17. Cook on high till you hear one steam whistle. Reduce heat to medium (NOT LOW) and cook for 7-8 more minutes.
18. Take off heat and allow the cooker to rest 5 minutes. Pour water over the cooker to cool it down and then open.
19. Your rasagulla is now ready.
20. Remove from the syrup and press gently to squeeze out some syrup.
21. Now add the milk and the condensed milk to a saucepan and bring to boil. Simmer till slightly thickened.
22. Add cardamom powder and crushed cardamom.  Simmer till the milk is flavoured by the spice.
23. Add strands of saffron and the cheese discs now. Simmer briefly and remove from heat.
24. Add chopped nuts and chill well till served!

Rasmalai

Notes:

• Some like to flavour the rasmalai with rose essence or rose water and add pink colour to make it a rosy treat – instead of flavouring with cardamom.
• You can also use more saffron to make the milk more yellow in colour.
• More sugar may be used to suit your taste.
• Some like to cook the dumplings in sugar syrup first and then add to lightly sweetened milk.

Key Ingredients: Milk, Sugar, Water, Lime, Cardamom, Saffron, Flour.

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Rasmalai

Author: Shana Shameer