Rasmalai

Was I cribbing that I didn’t know how to make any sweet except ‘Semiya Payasa’ till some months back? Well, now I’m pleasantly surprised that I can make a number of sweets.... some of them being my all-time favorites like rasmalai!

I had assumed that these sweets are way too complicated for me to even try out... But I’m glad that I learnt and tried it out.... It’s not that complicated, just that it’s time-consuming. Anyway, most of the sweets are, so no big deal..... I was glad when milk got split one day, and googled the recipe and tried it out... it did turn out good....

Little niece Hima loved it so much that she just kept opening the refrigerator with a bowl and spoon in hand, demanding for more! And even after it got over, she kept on searching in the refrigerator if there is some more :)

Rasmalai

Preparation time : 15 min + waiting time of about half an hour Cooking time : 45 min Makes : 12-15 Ingredients: Milk - 1½ lt Lemon juice - 2 tsp Cardamom powder - ½ tsp Maida - 2 tsp Sugar - 1½ cups Food color - a pinch of yellow color Saffron / Kumkum kesari - ½ tsp For Garnishing: Almond, pista flakes - ½ Tbsp Method: • Bring 1lt of milk to boil • Add lemon juice and allow the milk to curdle • Turn off heat and allow to cool slightly • In a thin muslin cloth, strain the split milk and squeeze tightly so the liquid is removed. The semi solid part is called chenna • Hang the chenna in the same cloth, with a heavy weight on it so that the remaining water content if any is removed • After about 30 minutes, take the chenna in a bowl and add maida and mix • Knead well for at least 10-15 minutes so that the mixture becomes a soft dough • Meanwhile in a pan, boil 3 cups of water and add ½ cup sugar • Make small ping pong sized balls out of the dough and press it slightly to flatten. See to it that there are no cracks • Put these into the boiling water and let cook for at least 15 minutes. Ensure that these are well immersed in the water/syrup • Meanwhile in a heavy bottomed pan, boil the remaining milk, continuously stirring • The quantity of the milk should reduce to 2/3rds • Add a pinch of food color and saffron • Add remaining sugar and stir well till the sugar is dissolved • Add the cooked rasmalais into the condensed milk and allow to cool • Refrigerate and serve garnished with pista/almond flakes Tips n Tricks: • Knead the chenna with flour very well; else there would be cracks in the rasmalai • Cook the chenna well in the sugar water, till they are puffed up