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
'Valentine Day' Event by Teena Mary!
'Valentine Special' Event by Ancy!
Rasmalai - Done Paneer Balls served with Rabdi or Malai
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
750 ml Full Cream Milk
100 gms sugar
Juice of a Lemon
1/4 tsp cardamom powder
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.
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.
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
'Walking Down The Memory Lane' Event hosted by Mrs.Gayathri Kumar's Gayathri's Cookspot
'Bon Vivant- Sweet' Event hosted By Sumee ofSumee's Culinary Bites
to Spotlight : Colourful Holi Event hosted by Chandrani of Cuisine Delights
and Holi Hai Event hosted by 'Cook ..Eat ...n Share'
