Rasmalai With Cottage Cheese

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Rasmalai is a dessert originated from Bengal in India. Rasmalai is a soft balls made from cottage cheese soaked in a creamy milk. Garnish with saffron and nuts. It is described as cheese cake with out crust.

I have shared a delicious rasmalai in a step by step method with a detailed pictures below.

In a sauce pan boil milk. Let it simmer for 5 minutes. Now add lemon juice, you can see the curdle in a milk. Turn off the flame add ice cold water and strain in a muslin cloth and hang the cottage cheese for an hour till the excess water drain out.

Knead the cottage cheese for atleast 10 minutes. Till no lumps appear in a paneer. It took 15 minutes for me to form a soft dough.

Make an equal balls.

In a pan add sugar and water to boil. Make a sugar syrup, drop the paneer balls in it. Cook for 5_7 minutes.

Place the paneer balls into the cold water. Let it rest for 3 minutes.

Boil milk on a low flame add cardamom and saffron. Boil milk till it reduced to one third.

Soak the paneer balls in a full cream milk. Garnish with nuts and saffron. Serve chilled.

Garnish with saffron and nuts. Serve chilled.

INGREDIENTS

  • 1 litre milk
  • 2 tbsp lemon juice
  • 1 cup cold water

For sugar syrup

  • 1 cup sugar
  • 1 cup water

 

  • For rabri/rabdi
  • 1 litre milk
  • 2 cardamoms
  • 10_15 strands saffron
  • 1/4 cup sugar
  • 5 chopped almonds
  • 5 chopped pistachio

 

INSTRUCTIONS

For rabri/ rabdi recipe

  • In a saucepan add milk.Add cardamom and saffron .Letit boil on a low flame.
  • once a layer of cream is formed over the milk, stick it to sides of the pan.
  • Repeat the process for atleast 5 times or till milk reduces to one-third.
  • Now add sugar and saffron.
  • give a good mix and get to boil.
  • Also scrape off the collected cream from sides. Stir well.
  • Allow it to cool and  refrigerate for 2-3 hours.

For Sugar Syrup Recipe

  • In a sauce pan add sugar and water to boil.

For Cottage Cheese/ Paneer Recipe

  • Firstly boil milk.
  • Let it simmer for 5 minutes.
  • Add lemon juice. You can see the milk curdled. Turn off the flame.
  • Now add ice cold water let it rest for 3 minutes.
  • Drain the paneer in a muslin cloth hang it for an hour. Squeeze extra water to drain out.
  • Knead the paneer for 10 _15 minutes till no lumps appears.
  • Divide the dough into equally portions. Press the balls in the centre.
  • Add the paneer to the sugar syrup. Cover and cook for 5_7 minutes.
  • Place the paneer balls to the ice cold water. Let it rest for 5 minutes.
  • Squeeze the paneer balls and soak in a rabri. Garnish with chopped nuts and saffron. Serve chilled.

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