Here's a basic recipe for making Rasmalai, a popular Indian dessert made with soft cheese dumplings soaked in sweetened milk syrup:
Ingredients for Rasgulla (Cheese Dumplings):
4 cups full-fat milk
1 tablespoon lemon juice or white vinegar
1/2 cup sugar
4 cups water
A pinch of cardamom powder
A few saffron strands (optional)
Chopped nuts for garnishing (almonds, pistachios)
Ingredients for Milk Syrup (Ras):
4 cups full-fat milk
1 cup sugar
A pinch of cardamom powder
A few saffron strands (soaked in warm milk)
Instructions:
Making the Rasgulla (Cheese Dumplings):
Heat 4 cups of milk in a heavy-bottomed pan until it comes to a boil.
Reduce the heat and add lemon juice or white vinegar while stirring gently. This will cause the milk to curdle. Once the whey (clear liquid) separates from the curd, turn off the heat.
Strain the curdled milk through a muslin cloth or a fine mesh strainer. Rinse the collected cheese under cold water to remove the sourness of the lemon juice or vinegar.
Tie the cloth containing the cheese and hang it for about 30 minutes to drain excess water.
After draining, knead the cheese (paneer) gently until it becomes smooth and forms a cohesive mixture.
Divide the paneer into small equal-sized portions and shape them into round balls or flat discs, pressing gently to ensure there are no cracks.
In a separate pot, add 4 cups of water and 1/2 cup of sugar. Bring it to a boil.
Gently drop the paneer balls into the boiling sugar water. Cover the pot and let them cook on medium heat for about 15-20 minutes. They will double in size and become spongy.
Turn off the heat and let the rasgullas cool in the sugar syrup.
Making the Milk Syrup (Ras):
In a wide pan, bring 4 cups of milk to a boil. Keep stirring occasionally to prevent the milk from sticking to the bottom.
Once the milk starts to boil, reduce the heat to medium and let it simmer, stirring regularly, until it reduces to about half its original volume.
Add 1 cup of sugar, cardamom powder, and saffron strands soaked in warm milk to the reduced milk. Mix well and let it simmer for another 5-7 minutes.
Turn off the heat and let the milk syrup (ras) cool down.
Assembling Rasmalai:
Gently squeeze the excess sugar syrup from the cooked rasgullas and transfer them to the prepared milk syrup (ras).
Let the rasgullas soak in the milk syrup for at least 2-3 hours, allowing them to absorb the flavors.
Serve the Rasmalai chilled, garnished with chopped nuts like almonds and pistachios.
Enjoy your homemade Rasmalai!
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