Laziz Tasty Rasmalai There are 3 steps in making Rasmalai , just follow them and your laziz tasty Rasmalai is ready! 1. Preparing Paneer , 2.Preparing Rasgulla 3 Preparing the Creamy saffron flavored milk or ras for rasmalai Step -1 Preparation of Paneer In earlier post we have informed how to make paneer at home ( Ref: In Rasgulla Recipe) Step- 2 Preparation of rasgulla Ingredients needed For the Rasgulla discs Homemade paneer (chenna) - 110 grams (make paneer from 1 liter of milk) Semolina/rava (any rava) - 1 tsp Cardamom - 1/4 tsp Sugar - 2 tsp All purpose flour or maida for dusting -1 tbsp For the sugar syrup Water - 2 1/2 cup Sugar -1 cup Method Knead paneer well into a pliable paste or until your hands become oily.Knead using the heel of your hands. Then add a tsp of rava, cardamom powder,sugar and knead lightly. (picture below shows paneer which is not kneaded) Then divide the paneer into equal pieces and make smooth balls. Ensure that there are no cracks. Then flatten it in the shape of a disc and place it on a maida dusted plate.(if you are going to stop with preparing rasgulla, make balls and not discs) Heat sugar and water over low flame. Once the sugar dissolves, increase the flame. When the sugar water comes to rolling boil, reduce the temperature to medium and gently drop the prepared discs. See to it that the paneer discs do not touch each other. Close it and let it cook for 15 minutes. Check in between. After 15-20 minutes, the rasgullas would have doubled its original size (see picture below). Switch off the flame and let it cool. This is rasgulla. Let the rasgulla remain soaked in sugar syrup for 1-2 hours. We will prepare the saffron flavored milk for rasmalai. Step-3 Preparation of Rasmalai For the saffron flavored milk Milk - 2 1/2 cups or 1/2 liter Sugar - 1/3 cup Cardamom powder -1/4 tsp Saffron -7-8 strands Pistachio -chopped - 2-3 tbsp Almonds (blanched and thinly sliced/slivered) -2-3 tbsp For garnishing Blanched almond slivered Pistachio chopped Method Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time to time to prevent the milk from getting burnt. Add sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well. Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently (Keep it between 2 flat ladles and press it gently as shown below in the picture below). Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it and serve chilled garnished with more almonds and pistachio.
Posted on: Mon, 12 Jan 2015 07:26:41 +0000
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