Rasmalai

Rasmalai – soft and spongy cheese patties in dry fruit laced saffron tasteful creamy milk rabri. This foowing formula explains the way to build Ras Malai reception from scratch with homespun chhena (fresh paneer) and thick milk (rabri) additionally as the way to build it instantly in barely quarter-hour exploitation readymade Rasgulla and milk. notwithstanding that manner you're reaching to prepare, this delicious Bengali sweet seed course formula can become your favorite thanks to satisfy your sweet cravings.

Rasmalai

Ingredients for Malai Pattie (Chhena Pattie):---

1. 1 liter Milk
2. 2 tablespoons Lemon Juice
3. 1½ cups Sugar
4. 4 cups Water

For Rabri:---

• 1 l Milk
• 3 tablespoons Sugar
• 1 teaspoon Corn flour (corn starch), optional
• 10-12 Saffron strands (Kesar), optional
• 1/4 teaspoon inexperienced Cardamom Powder
• 2-3 tablespoons sliced Pistachio

Directions:---

1. Make contemporary paneer (chhena) victimisation 1-liter milk and a couple of tablespoons juice. Take a clean fabric artifact or netting and tie chhena in it. Squeeze it gently to get rid of excess water and suspend it over the hook (or tap) for around 30-45 minutes to empty the surplus water. – See elaborated steps (1 to 5) with photos during this direction of chhena.
2. After concerning half-hour, untie the fabric artifact and transfer chhena to a plate.
3. Crumble the chhena with hand. It ought to be breakable however very little dampish. If it's an excessive amount of wet, rasmalai might break whereas change of state. to get rid of excess wet, press chenna gently between paper napkins.
4. Mash and knead broken chhena with hand till it comes along and turns into dough. Stop kneading once your palm starts to show greasy – it'll take around 5-8 minutes reckoning on the standard and amount of chhena ready from milk.
5. Divide it into twelve equal parts. build atiny low ball from every portion, press it gently between your palms to flatten it and switch into spherical pattie as shown it the image. Pattie ought to be thick; don't press it an excessive amount of otherwise it's going to flip skinny from sides and it'll break from sides whereas change of state.
6. Take four cups water and 1½ cups sugar during a deep pan or during a sterilizer and begin to heat over medium flame. Stir water with spatula to dissolve the sugar utterly. once it involves rolling boil, gently slide all patties (one piece at a time) from the facet.
7. Cover pan with a lid (if victimisation sterilizer, take away whistle and rubber ring from the lid then cowl it) and boil for 5-minutes over medium flame. once concerning 5-minutes, open the lid and flip every pattie gently with a spatula.
8. Again, cowl with a lid and cook for 7-minutes. close up the flame and take away the lid. As you'll be able to see, size of the pattie will increase to nearly double once change of state in syrup. this is often as a result of chhena riveting the syrup.
9. Transfer it gently to an outsized bowl and let it cool to temperature for 1-2 hours. then drain every pattie and press gently between 2 spoons to get rid of excess syrup. Be light whereas doing this method because it might break if you apply an excessive amount of pressure.
10. Lets begin to create Rabri – pour 1-liter milk during a serious primarily based pan (thick round-bottomed pan) and warmth it over medium flame. once it involves rolling boil, scale back flame to low and add saffron strands.
11. Stir at regular intervals in between to forestall sticking out and cook till its amount reduces to half; it'll take around 15-minutes. you'll be able to additionally cook it over medium flame to hurry up the method however confirm that milk doesn’t burn and stick at the lowest of the pan; stir often to forestall it from burning. combine one-teaspoon of corn flour with 1 tablespoon water and confirm that it doesn’t have any lumps. Add 3-tablespoons sugar, corn flour-water mixture and 1/4 teaspoon cardamom powder.
12. Increase flame to medium, stir unendingly and cook for around 3-4 minutes till sugar dissolves. Add drained patties and shredded pistachio.
13. Cook for 4-5 minutes. This helps pattie absorb the milk and acquire the flavour from within further.
14. Turn off the flame and transfer it to serving bowl. Let it cool to temperature then place it in icebox for a minimum of 2-3 hours. Serve chilled ras malai as a course.

Here is a video for the recipe.