Rasmalai [Flattened Cheese Dumplings In Flavored Milk]

I started out to make Rasgullas (puffed paneer dumplings in sugar syrup) but my rasgullas were cooked flat. I figured that I can turn them into Rasmalai as we deliberately flatten cheese(paneer) to make Rasmalai. Rasgulla and Rasmalai require the same ingredients and method except Rasmalai needs you to take that extra mile in making flavored milk, how convenient!

My kids were totally excited to have their favorite sweet and they tasted delicious. This sweet is one among many others that I’m planning to make for this Diwali, what are you making? We would also like to take this opportunity to wish you all a very Happy Diwali!

Recipe: Adapted from Manjulas Kitchen

Step-by-Step Pictorial:

Heat milk in a wide pan and let it boil. When it begins to boil, add lemon juice+water to milk slowly and stir until milk curdles.

Continue stirring until the cheese separates from whey. Drain the water through a cheese cloth and run cold water on the cheese to cool the paneer as well as to wash the lemon flavor. Knead the paneer into soft dough. Make sure the paneer doesn’t retain any moisture, if it does then place it on a paper towel to drain excess water. Make 20 to 24 small balls from the paneer dough. If you are planning to make Rasgullas, make sure the cheese balls are not very soft and are not sticky to touch. If you are making Rasmalai, flatten the balls slightly into disc shape.

In a pressure cooker, heat water and sugar. Once the sugar dissolves, add paneer and saffron. Close the lid for the pressure cooker and shut off the vent for the steam. When the steam releases, simmer the heat and cook for 7 minutes. Switch off the flame and let the pressure cooker cool down. Once the steam has released completely, remove the lid and take the cheese discs from the syrup and place them in a bowl.

If the rasgullas are puffed and spongy, they can be served as is topped with sugar syrup. If they are flat like mine, then they can be made into Rasmalai.In a pan, boil 2 cups of milk and 1/2 cup of heavy cream. Add sugar, cardamom powder, and saffron. When the milk thickens and becomes half the quantity, switch off the flame. This should take anywhere between 10 and 15 minutes. In another pan, heat 1/4 cup of heavy cream and 1 tablespoon of sugar in to a spoonable mixture. Keep aside and top this malai just before serving.

Rasmalai [Flattened Cheese Dumplings in Flavored Milk]

Ingredients

• For Paneer
  • Milk — 4 cups
  • Lemon Juice — 2 Tbsp + 1 Tbsp of water

For Syrup

• • Sugar — 1 1/2 cups
  • Water — 4 1/2 cups
  • Saffron — 2 strands

For Flavored Milk

• Milk — 2 cups
• Heavy Cream — 3/4 cup (1/2 cup + 1/4 cup divided)
• Sugar — 3 Tbsp + 1 Tbsp (adjust to taste)
• Cardamom Powder — 1/4 tsp
• Saffron — 2 to 4 strands
• Crushed Pistachios — 2 Tbsp

Instructions

1. The first step in making Rasmalai is to make fresh paneer. Boil 4 cups of milk in a wide pan. When the milk starts to boil, slowly add lemon juice + water mixture and stir. The milk will start to curdle. Keep stirring the milk until the cheese/paneer separates from the whey. Switch off the flame. Strain the paneer from the whey through a cheesecloth. Run cold water on the cheese to cool the paneer as well as to wash the lemon flavor.
2. Keep aside for the water to drain through the cheese cloth. Once cool enough to handle, squeeze excess water from the paneer and place it in a bowl.
3. Knead the paneer into soft dough. Make sure the paneer doesn’t retain any moisture, if it does then place it on a paper towel to drain excess water. Make 20 to 24 small balls from the paneer dough. If you are planning to make Rasgullas, make sure the cheese balls are not very soft and are not sticky to touch. If you are making Rasmalai, flatten the balls slightly into disc shape.
4. In a pressure cooker, heat water and sugar for the syrup. Once the sugar dissolves, add saffron and paneer/cheese balls or discs. Close the lid for the pressure cooker and shut off the vent for the steam. When the steam releases, simmer the heat and cook for 7 minutes. Switch off the flame and let the pressure cooker cool down. Once the steam has released completely, remove the lid and take the cheese discs from the syrup and place them in a bowl. If the rasgullas are puffed and spongy, they can be served as is topped with sugar syrup. If they are flat like mine, then they can be made into Rasmalai.
5. In a pan, boil 2 cups of milk and 1/2 cup of heavy cream. Add sugar, cardamom powder, and saffron. When the milk thickens and becomes half the quantity, switch off the flame. This should take anywhere between 10 and 15 minutes. In another pan, heat 1/4 cup of heavy cream and 1 tablespoon of sugar in to a spoon-able mixture.Keep aside and top this malai just before serving.
6. Add the discs to the flavored thickened milk. Refrigerate for at least an hour before serving. For serving, place Rasmalai on serving bowl with some flavored milk, top with a spoon of thickened malai or heavy cream and crushed pistachios. Enjoy!!!