Rasmalai – soft and spongy cottage cheese patties in dry fruit laced saffron flavored creamy milk rabri. This is prepared very similar to rasgulla but served with thick creamed milk flavoured with kesar. also, it is topped with choice of dry fruits including pista, cashew and badam before serving.
Also I add that i have included many sweet dishes like Basundi, Jamun, Ladoo, Kesari, Kheer in my Desserts section. Please do check that too.
Rasmalai Recipe :
For Malai Pattie (Chenna Pattie):
1 liter Milk
2 tablespoons Lemon Juice
1½ cups Sugar
4 cups Water
Milk – 1 litre
Sugar – 3 tablespoons
Corn flour – 1 teaspoon
Saffron strands (Kesar) – 10-12
Green Cardamom Powder – 1/4 teaspoon
Pistachio – 2-3 tablespoons chopped
- Add 1 litre milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to boiling.
- When a layer of cream forms, just move it aside. Add Corn flour and boil until the milk thickens and reduces to half the quantity. Set this aside.
- Boil 1 litre milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely.
- Drain it in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess water to drain off.
- Add the chenna to a plate and knead well for about 3 minutes until smooth.
- Make 12 equal balls and flatten them. Set these aside.
- Making sugar syrup
Bring 4 cups of water to a boil with 1 1/2 cup sugar. Stir and add cardamom powder.
- Add the chenna discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
- Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
- Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with pistachios. Chill and serve it