Rasmalai is one of very delicious sweets from Kolkatta. Even though I don’t miss sweets very much, I love this dessert. It’s soft, spongy, rich, delicious and less sweeter than many other Indian sweets. I can say this one is my favorite dessert.
The festivals are approaching, Durga Pooja is almost there and Diwali not too far, so if you are looking for something special to make in desserts, try this one. I know, you won’t believe me, but this is so easy to make, just needs a little patience. But totally worth it!!!!!
So let’s make very delicious, yummly rasmalai today
For Rasmalai patties
Milk – 1 liter
Lemon Juice – 1-1/2 table spoon
Water – 2 cups
Sugar – ½ Cup
For milk syrup:
Milk – 1 liter
Sugar – To satisfy your sweet tooth I used 2 tablespoons
Dry nuts – As you like (I used, cashew, almonds & charoli)
Saffron – 4-5 strands
In a pan, boil milk. When milk is boiled let it cool down. Add lemon juice slowly to make paneer. You can refer how to make paneer for detailed instructions.
Gently knead paneer till its soft and of equal consistency. Make small balls and flatten them to make patties. Keep them aside.
In a pan heat two cups of water and sugar, when sugar is dissolved, put patties into it. Cover the lid. Cook them for 15 -20 minutes on high flame. The patties for rasmalai are ready.
While you are busy making patties, heat other liter of milk on low flame. Let milk simmer on low heat. We want to reduce it to 60% so that milk is thick and luscious. Add sugar into it. When milk cools down, add grounded nuts and saffron. Saffron gives beautiful colour to the milk along with sweet aroma.
Use full cream milk for making this milk syrup or malai as you say. That gives the best results.
Add patties into milk. Refrigerate it till it’s cold.
Serve cold with generous sprinkle of grounded nuts.