Rasmalai creates a succulent treat that makes each and every bite of it truly tempting. If you are not conversant with this treat then let me first give you a heads up. Rasmalai is the Indian version of soft and spongy trodden cottage cheese balls that are soaked in thickened saffron milk and embellished with silvered dry nuts.
Here below we will give you enough details that will help you to make rasmalai at home.
To make rasmalai from scratch, you need to split whole milk using a lemon, vinegar or curd, much like we make paneer at home. That cheese is then dangled and squeezed dry, squeezed well, and shaped into balls which are then cooked in a milk base and soaked.
Its preparation involves two steps. The first step is making of the flattened cheese balls and the second step involves making of thick saffron milk. The first step that involves making of paneer balls is somewhat similar to rasgulla recipe. Paneer balls are not difficult to make; it just takes a little bit of time, practice, and patience.
The second step involves combining milk, sugar and milk powder in a pan. Bring it to a boil. Boil for 20 – 25 minutes, add saffron strands and silvered nuts. Milk will thicken to a desired consistency.
After that, add in flattened paneer balls and let it soak in all the flavor. It’s that easy. Chill rasmalai for 3-4 hours or overnight. Tastes better when chilled.
So, try the above tips to enjoy rasmalai at your home.