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”. (Wikipedia)
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
Cottage Cheese – 100 gms
Sugar – 3/4 to 1 cup as per your taste buds
Blanched Almonds, Pistachios – 1/4 cup or less
Cardamom Powder – 1/4 tsp
Maida – 2 tsp
Few strands of Saffron
- 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.