I made this for my hubby's birthday and he just loved it! It is kind of a long process but the pain just fades away when you have a bite of this wonderful milk dessert. It is best when refrigerated, so make it a day before serving and serve it chilled.
I made this as a surprise for my hubby and I was happy to see the smile on his face when he had a bite of his most favorite dessert!
Makes 16 Rasamalai
Ingredients Required:
Whole Milk - 4 cups
Water - 4 cups
Sugar - 1 cup
Vinegar - 1 tblsp
For the Malai:
Whole Milk - 6 cups
Cardamon - 1 tsp
Sugar - 3/4 cup
Saffron - 3 strands
For Garnishing
Chopped badam, pista and cashews
How to make?
In a heavy bottom pan, heat the 6 cups of milk for the malai on medium low heat.
Keep on stirring so it does not burn at the bottom.
When the milk comes to a boiling consistency, reduce the flame to low and add the sugar, saffron, nuts and cardamon. Stir well.
Let the milk boil on low heat for an hour till the milk has reduced to 1 cup.
Keep stirring in between.
In another vessel, heat the other 4 cups of milk.
When it reaches boiling consistency, switch off the heat and add the vinegar and stir well.
The curds would have separated from the whey.
Drain using a muslin cloth to separate the curds.
Tie the cloth around the kitchen tap for about 30 minutes so all the whey has drained out.
Knead the paneer well so it forms a dough. If the paneer is very dry, add a little of the whey or water to bring to a soft dough consistency.
Make around 16 balls and gently press them between your palms so they have flattened a bit. Make sure that there are no cracks.
In a pressure cooker, boil 4 cups of water and add 1 cup of sugar. When the water comes to a boiling consistency, add the paneer balls and steam cook for 8 minutes on medium heat.
Make sure that the cooker is big enough as the paneer would double in size after cooking.
After 8 minutes, switch off the flame and open the cooker.
Gently take the paneer to a another vessel with a little of the sugar syrup.
Now gently press the paneer such that it is not very soggy at the same time not very dry either just removing a little sugar syrup and drop them gently in the malai.
Let it cook in the malai on low heat for 10 minutes so it would absorb the malai.
Chill overnight and serve garnished with chopped nuts.
I made this as a surprise for my hubby and I was happy to see the smile on his face when he had a bite of his most favorite dessert!
Makes 16 Rasamalai
Ingredients Required:
Whole Milk - 4 cups
Water - 4 cups
Sugar - 1 cup
Vinegar - 1 tblsp
For the Malai:
Whole Milk - 6 cups
Cardamon - 1 tsp
Sugar - 3/4 cup
Saffron - 3 strands
For Garnishing
Chopped badam, pista and cashews
In a heavy bottom pan, heat the 6 cups of milk for the malai on medium low heat.
Keep on stirring so it does not burn at the bottom.
When the milk comes to a boiling consistency, reduce the flame to low and add the sugar, saffron, nuts and cardamon. Stir well.
Let the milk boil on low heat for an hour till the milk has reduced to 1 cup.
Keep stirring in between.
In another vessel, heat the other 4 cups of milk.
When it reaches boiling consistency, switch off the heat and add the vinegar and stir well.
The curds would have separated from the whey.
Drain using a muslin cloth to separate the curds.
Tie the cloth around the kitchen tap for about 30 minutes so all the whey has drained out.
Knead the paneer well so it forms a dough. If the paneer is very dry, add a little of the whey or water to bring to a soft dough consistency.
Make around 16 balls and gently press them between your palms so they have flattened a bit. Make sure that there are no cracks.
In a pressure cooker, boil 4 cups of water and add 1 cup of sugar. When the water comes to a boiling consistency, add the paneer balls and steam cook for 8 minutes on medium heat.
Make sure that the cooker is big enough as the paneer would double in size after cooking.
After 8 minutes, switch off the flame and open the cooker.
Gently take the paneer to a another vessel with a little of the sugar syrup.
Now gently press the paneer such that it is not very soggy at the same time not very dry either just removing a little sugar syrup and drop them gently in the malai.
Let it cook in the malai on low heat for 10 minutes so it would absorb the malai.
Chill overnight and serve garnished with chopped nuts.
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