Rasmalai

Sorry to reach U back after 3 days as I was not not able to sign in to my Account. Thanks for ur Support Dear friends and Viewers. I'm back again with a Bengali and one of India's Festive and Favourite Sweet. u  can minimize the time U spend in the Kitchen by using readily available Paneer and Condensed milk for Malai or Rabdi and finish it in 15 mins time.Otherwise U need 40 mins cooking time atleast and this serves 5-8 nos.U can do 8 to 10 Rasmalai with this measurement.Yummy!.Enjoy Delicious Delicacies at home!. Enjoy Ur Meal!.BoAppetit!.

Rasmalai - Done Paneer Balls served with Rabdi or Malai

Ingredients:
For the Malai or Rabdi:
750 ml Full Cream Milk
120 gms sugar
1/2 tsp Cardamom Powder
soaked Saffron Strands - a pinch
2 tsp crushed cashewnuts
2 tsp crushed almonds
1 tsp crushed pista
2 tbsp condensed milk or milkmaid

  For the sweet Paneer Balls(Rasgulla)
750 ml Full Cream Milk
100 gms sugar
Juice of a Lemon
1/4 tsp cardamom powder

Directions:
For the Malai or Rabdi or the sweetened cream base :
1.Boil 750 ml milk in a heavy bottomed vessel for about 6-7 mins on medium flame and stir constantly.When it boils well,add 120 gms sugar,2 tsp crushed cashewnuts,1/2 tsp cardamom powder and few soaked saffron strands. Keep on stirring it till it becomes 400 ml or almost half the amount.Turn off the flame.
2.At this stage add 1 tsp crushed pistachios,1 tsp crushed almonds and 2 tbsp condensed milk - to improve the taste and texture of the malai.This gets done in 20 - 25 mins time.Keep it aside to cool.Store it in the fridge for about an hour.

For the sweet Paneer Balls(Rasgulla)
1.Boil 750 ml milk in a heavy bottomed vessel for about 6-7 mins on medium flame and stir constantly.When it boils well,stir-in the juice of a lemon slowly.
2.Now the milk curdles or get spoilt leaving whey water.
3.Strain the curdled milk(paneer) using a fine muslin cloth and add 1/2 litre cold water thru the strainer to reduce lemon flavor from the deposited paneer.Make it tight or squeeze it to do straining quickly and leave it
for 15 - 20 mins.
4.Remove the muslin cloth after squeezing tight and collect the deposited paneer and knead it into a smooth dough ..
5.Make small round balls of Cherry tomato size and flatten them lttle.
6.Use a pressure cooker to boil 4 cups water with 100 gms sugar and a pinch of cardamom powder.
7.Add the flattened paneer balls slowly and pressure-ook upto 1 whistle and turn off the flame immediately. Strain the water after 5 mins and See the paneer balls expand to become double the size.
8.Press the Paneer balls to remove excess water and Chill them in the fridge.

Serving:
Place 1 or 2 Paneer balls in each dessert bowl.Add 50 ml of Malai or rabadi over it and serve it
chilled.

Sending this recipe post to 'Let's Cook - Sweet Somethings' hosted by Radhika's Tickling Palates

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