Rasmalai

Background

Rasmalai is a popular dessert originating from the Indian subcontinent, enjoyed for its rich and creamy texture. The name "Rasmalai" is derived from two Hindi words: "Ras", meaning juice, and "Malai", meaning cream. This dessert is often associated with celebrations and special occasions. Its history can be traced back to the eastern region of India, particularly Bengal. Initially, Rasmalai was a delicacy enjoyed by royalty and nobility, but over time it has become a beloved dessert across India and beyond.

Ingredients

• Milk - 1 liter for chenna (paneer) and 1 liter for rabri (sweetened milk)
• Lemon Juice - 2 tablespoons
• Sugar - 1 1/2 cups
• Water - 4 cups
• Saffron - a pinch
• Cardamom - 1/2 teaspoon, ground
• Pistachios - 10-15, slivered
• Almonds - 10-15, slivered

Preparation

Making Chenna (Paneer)

1. Start by boiling 1 liter of milk in a heavy-bottomed pan. Stir continuously to prevent the milk from scorching.
2. Once the milk comes to a boil, reduce the heat to low and add lemon juice gradually, while stirring. This will curdle the milk, separating the milk solids (chenna) from the whey.
3. Once the whey turns a clear liquid and the solids have fully separated, remove the pan from the heat.
4. Strain the mixture using a muslin cloth or a fine sieve, collecting the chenna. Rinse it under cold water to remove the acidic taste of the lemon juice.
5. Hang the chenna in the muslin cloth for about 30 minutes to drain excess liquid.

Making Sugar Syrup

1. In another pan, combine water and 1 cup of sugar. Bring it to a boil.
2. Ensure the sugar is completely dissolved in the water and then reduce the heat to a simmer.

Preparing Rabri (Sweetened Milk)

1. While the chenna is draining, boil the other liter of milk in a separate pan.
2. Once it starts boiling, reduce the heat and let it simmer. Stir frequently to prevent it from sticking to the pan.
3. After the milk reduces to half its original volume, add the remaining sugar, saffron, and cardamom. Mix well and cook for another 5 minutes.

Cooking Process

1. Knead the drained chenna to a smooth texture, making sure there are no lumps. This process is crucial for the soft texture of Rasmalai.
2. Divide the chenna into small balls and flatten them into discs.
3. Gently drop these discs into the simmering sugar syrup. Cover and let them cook for 10-15 minutes. The discs will expand nearly double in size.
4. Once cooked, remove them carefully from the sugar syrup and allow them to cool.
5. Transfer the cooled discs to the prepared rabri and let them soak for at least 2 hours in the refrigerator.

Serving Suggestions

Before serving, garnish the Rasmalai with slivered pistachios and almonds. Rasmalai is best enjoyed chilled, allowing the flavors to meld together beautifully. This cooling dessert is perfect for warm weather and pairs well with other traditional Indian sweets. Enjoy your homemade Rasmalai and relish the taste of this classic Indian dessert!