23 Jul 2013

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk | Rasamalai


Rasmalai | Indian Cottage Cheese Balls with Sweet Milk


Ingredients :

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk

For Paneer Balls (Indian Cottage Cheese) :

Milk - 1 litre
Vinegar - 2 tbsp
Sugar - 3/4 cup
Water - 1 cup
Rava / Semolina - 1 tbsp

For Malai (Milk) :

Milk - 1 liter
Saffron - 1 tsp (soaked in 2tbsp milk)
Sugar - 8 to 10 tsp
Pistachio - 2 tbsp (chopped)
Cardamom Seeds Powder - 1 tsp

Method :

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk

Steps to make Panner Balls : (shown in above image)

  • Boil milk and pour vinegar, mix well for few seconds until milk curdle fully ie. curd separate from whey water then turn off flame.(shown in above image 1 and 2).
  • Drain all the whey water using muslin cloth or thin cotton cloth, then rinse with cold water and squeeze out all excess water (shown in above image 3). Now paneer is ready.
  •  Then mix paneer with rava / semolina to make soft dough using palm (shown in above image 4 and 5).
  • Divide the dough into small balls and flatten it, keep aside.

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk

Steps To Cook Paneer : (shown  in above image)
  •  To make sugar syrup, heat water and sugar until sugar dissolve.
  • Add flatten paneer balls and cook for 5 to 7mins in simmer, til paneer become double the size.
  • Remove paneer from sugar syrup and gently squeeze out excess water and keep aside.

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk

Steps To Make Rasmalai : (shown in above image)
  • Boil milk until it reduce into half liter, stirring frequently, then add soaked saffron, cardamom seeds powder and sugar, mix well.
  • Add paneer and cook for 5mins in simmer to absorb the milk.
  • Ready to serve.

Rasmalai | Indian Cottage Cheese Balls with Sweet Milk

Serving Suggestion : Serve chilled with pistachio.

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