Rasmalai

A yummy dessert for all the sweet and beautiful women out there!!! 

Happy Womens Day to you all...You truly rock.

Recipe source : Manjula's Kitchen

I am at level zero for making any bengali sweets, so I followed Mrs.Manjula's recipe to core and no wonder it turned delectable.

Ingredients:

4 cups milk

1/4 cup lemon juice

11/2 cup sugar

4 1/2 cup water

For the milk mixture

3 cups of milk

2 1/2 tablespoons of sugar (adjust to your taste)

1/8 teaspoon crush cardamom

1 tablespoon sliced almonds and pistachios to garnish

Method: 

Paneer:

• Mix lemon juice in half a cup of hot water and keep aside.
• Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
• As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat.
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
• Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
• To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
• If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
• Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
• Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. Your palm will be little greasy.

For the Rasmalai:

• Divide the dough into 12 equal parts and roll them in smooth balls.
• To make the balls apply some pressure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape. 
• Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
• Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
• Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
• Close the heat and wait a few minutes before opening the pressure cooker. Pour cold water over the cooker before opening.
• Take out the patties from the syrup and squeeze them lightly,and keep aside.
• Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
• Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
•  Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
• Add the cardamom and mix in. Garnish with sliced almonds.
• Serve the Rasmalai chilled.

And finally this ones for me as today is my 7th blog anniversary. Ya its a long time...but its been a slow and steady adventure for me, with lots of pictures  :) and also breaks!!.

I am  learning new things everyday through this wonderful community of bloggers and I love every bit of it.  I started taking pictures of the food just to post in the blog and now its become a passion for me. I am also learning new tips and techniques on that front through all my fellow bloggers and thank you all for sharing your experiences.

Have a great Weekend !!!