Rasmalai is a popular Bengali dessert/sweet made by soaking soft paneer balls (Rasgullas) in a sweetened milk called rabri and served chilled, garnished with nuts. The name Ras Malai comes from two parts in Hindi: “Ras” meaning “juice” and “Malai”, meaning “cream”.
I had quite a fans for my Rasmalai at work place and it was always a hit among everyone that i served it to. Its one of my all time favorite indian dessert… The ecstatic bite of these juicy and spongy cheese balls and the flow of sweetness and juices melting on your tongue is truly a bliss.
Milk – 1 litre Paneer – 100 gms Sugar – 3/4 cup Saffron Strands – few Almonds – 1 tsp, sliced Pistachios – 1 tsp, sliced Cardamom Powder – 1/4 tsp Maida – 2 tsp
Crumble the paneer and mix with maida to a smooth dough. Make small balls and lightly flatten them. Heat 1 cup of water in a pan. Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved. Remove from flame. While it is still hot, add the paneer balls and cover with a lid. Keep aside for few hours. To prepare Rabri, Boil the milk in a heavy pan until reduced in half. Add 1/2 cup of sugar and stir well until fully dissolved. Remove from flame. Add cardamom powder, saffron strands and mix well. Remove the balls from the sugar syrup and squeeze gently and Add to the hot milk.Garnish with almonds and pistachios. Keep it in the fridge for 2 to 3 hours.Serve chilled.
You can use store bought paneer or make it from scratch by adding lemon juice to the boiled milk and tying the residue in a muslin cloth till paneer is formed.
The alternative method of making rasgullas is steaming the paneer balls in the pressure cooker which is filled with sugar syrup for 1 or 2 whistles.
You could use store bought rasgullas too if you want to make the task easier. Just drop them straight into the rabri.
The non traditional way of making Rasmalai is using milk powder, all-purpose flour, baking powder and oil; kneaded to form a dough, moulded into balls and dropped into simmering milk cream.