Rasmalai , thesoft and spongy cottage cheese balls in dry fruit laced saffron flavored creamy milk rabri is the most preferred sweets out of all other sweets. Though it is known as a Bengali sweet, Ras Malai is a dessert is believed to have originated in Odisha and it is one of the most famous dessert of our state.
Homemade rasmalai is usually made from chena( soft paneer) and dropped onto simmering cardamom flavored milk. Normal chena is not used in making rasmalai. Rasmalai is of two types : sugary white or kesari yellow. I have tried these recipes in the first attempt and it turned out superb. It is a easy recipe to make at home and anyone can try in their home and satisfy their sweet cravings.
Boil 1 ltr of milk in a vessel, stirring continuously. Once the milk comes to a boil, turn off the gas and let it cools down a bit approximately, 3 to 4 minutes.
Now add the lemon juice a little at a time to the milk and stir it. Keep adding lemon juice till the milk starts to curdle and you can see the green colored whey separating from the chena.
Pour this onto a strainer covered with muslin cloth immediately. Pour 1 bottle of iced cold water over the chena to take away the lemon flavor and to make it cool.
Squeeze out excess water and hang the muslin cloth in a place to drain the remaining water. Make sure that there is no water the chena.
Take out the chena and knead on a plate with your palm upward to make it smooth for minimum of 5 minutes.
Take a small portion of the chena, keep it between your palms and press it with hands to give it a round flat shape. Make more such flat discs from chena in the same way and keep them on a plate. You will be able to make 12-14 discs from 250 gms chena.
Take a pan and put 100 gms ( 1 cup) sugar along with 500 gms( 3 cups) of water into it. Keep the pan on a flame to boil the mixture. Keep the flame high so that the water starts to boil soon. Put all the chena discs into the pan once the water boils completely. Cook it for 18-20 minutes Keep the flame medium while cooking the rasmalai. The rasmalai will increase in size while boiling in the water. Turn off the gas and let it cool.
For the rasmalai, Boil the other 1 ltr milk on a pan over the stove and stir it continuously, once it starts to boil, Put kesar into the milk and cook on a low flame. Once the milk reduces to 60% of its quantity, then, turn off the flame. Mix sugar and cardamom to it and let it cool.
Take out the rasmalai from the sugar syrup, press it with hands to strain the water and put these balls into the milk. Rasmalai is ready. Take it out in a serving bowl and garnish with pistachios and some saffron strands.
Chill in the refrigerator to cool.Serve the delicious dessert to family and friends and win the hearts of all.