Welcome to the last quarter of the year that is so jam-packed with festive celebrations. No wonder, it is the favorite time of the year for most Indians. The best way to commemorate these festivities is with generous servings of sweet delights.
There’s nothing better than a dessert unless it is Rasmalai, the most exotic of all Indian sweet dishes!
Among the various delectable varieties, Rasmalai enjoys a special status with the foodies. It can be classified as the royal Indian dessert because it is mostly served on special occasions.
Irresistibly tempting, isn’t it?
This mouthwatering dessert indulges you with a delight so piquant that you are left asking for more.
Also, the name Rasmalai sounds lusciously delicious.
The name is derived from 2 words- Ras, meaning syrup, and Malai, meaning cream. The meaning literally translates to creamy syrup.
Despite the common belief that Rasmalai is hard to prepare, here’s a recipe that is quick and easy.
Preparation of Rasmalai is a two-step process. The first involves preparing thick milky syrup and the second involves preparing the Rasmalai balls.
Let's get started-
This method makes eight Rasmalai balls.
- Ready-made Paneer (from the store)- 100 gm
- Milk- 300 ml
- Water- 300 ml
- Sugar- 75 g and additional 3 tablespoons
- Condensed milk- 1 tablespoon
- Cardamom- Five pods
- Saffron- 8 to 10 strands
- Chopped almonds and pistachios- 4 tablespoons
- Take 300 ml of milk in a thick bottomed pan. Add 3 tbsp. sugar, well-crushed cardamom pods, and saffron strands. Let it boil and then simmer on low flame. Stir it till it reduces to half the quantity.
- Add condensed milk into it and 2 tablespoons of chopped nuts. Let it simmer on low flame while stirring occasionally.
- Grate the paneer and grind it well in a blender. When it turns moist and soft, knead it for a minute using your hands.
- Roll this into smooth lemon-sized balls. Flatten these balls into thick discs using your palms and keep them aside.
- Take 300 ml of water in a pan, add well-crushed 4 cardamom pods into it along with 75 g of sugar. Turn on the stove and boil it on a low-medium flame till the sugar dissolves.
- Gently place the paneer discs into this boiling water syrup and close the lid. Let it cook for 5 to 6 minutes without disturbing the preparation. Do not flip or stir the pieces with the spoon. Check after 5 to 6 minutes to see if the paneer has grown to almost double the size.
- Gently flip the pieces to check if the paneer is cooked. If the paneer is uncooked, it will break.
- When the paneer pieces are almost double the size, remove them and keep them aside. You can check by gently pressing the paneer balls with a spoon. If the balls spring back then it means they are ready.
- Drop the cooked paneer balls into boiling milk and let them simmer for 3 to 4 minutes on a low flame.
- Turn off the stove. Remove the preparation and jewel it with the remaining chopped nuts. You can either relish it warm or refrigerate the Rasmalai. It can also be served chilled.
Some tips to remember
- If you do not have saffron strands, you can use a pinch of turmeric powder. It will impart a beautiful yellowish color to the recipe. However, remember not to overdo it.
- Always ensure to use fresh paneer.
- You can refrigerate Rasmalai for up to four days.
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