Rasmalai is a very popular Bengali Sweet. This Bengali specialty is made with rasgulla (sweetened balls of paneer) soaked in sweetened, thickened milk that has been scented with cardamom and saffron. The result is a creamy, dreamy dessert that absolutely melts in your mouth.
Ingredients
10cups milk
8 tsp white vinegar
1 tbsp maida/refined flour
1/2 tsp cornflour
1.2 kg sugar
2 tblsp milk
For the Rabdi:
10 cups milk
6 tblsp sugar
Few strands of safron
Procedure
For the chenna bring the milk to a boil over high heat and set it aside to cool slightly
Mix the vinegar in 1 3/4 cups of water and add to the hot milk, stir lightly till the milk curdles
Add 3-4 cups of water and a few ice cubes and stir
Strain the chenna through a piece of muslin cloth squeeze to remove all the water, you should have 250 gms chenna
Transfer the chenna onto a worktop, mix together half a spoon of cornflour and maida and add to the chenna
Knead, pressing with the heel of your hand till it becomes smooth
Divide into 25 portions, roll into balls and then press lightly to make patties, taking care that there are no cracks
Mix the remaining refined flour with 1/2 cup of water and keep aside
To make the syrup, cook the sugar with 5 cups water, stirring continuously till all the sugar dissolves, add the milk and let the syrup boil. Collect the scum which rises to the surface with the ladle and discard
Continue to cook the syrup, reserving the rest, in a deep wide nonstick pan and add four to five cups of water. when the syrup begins to boil add the chenna patties, add half of the flour-water mixture
The syrup will froth, cook gently agitating the syrup
Slowly drizzle half a cup of water along the sides of the pan every 5 mins so that the syrup doesn't thicken
Continue cooking for fifteen mins or till the chenna patties spring back when pressed
Remove from the syrup with a slotted spoon and place in the prepared rabdi
Serve chilled.
To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourths its original volume. Scrape off the cream that will collect on the sides.
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