Rasmalai (Indian Cheese and Milk Dessert)
Rasmalai is a very popular Indian milk-based dessert recipe.
Source and licence
"Rasmalai (Indian Cheese and Milk Dessert)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rasmalai_(Indian_Cheese_and_Milk_Dessert), revision 4525530), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rasmalai_(Indian_Cheese_and_Milk_Dessert)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525530
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 250 g paneer or chenna (curdled milk)
- 2 ½ tbsp refined flour (maida)
- 4 cups white granulated sugar
- 10 cups milk
- ¼ tsp cardamom powder
- 4 almonds
- 4 pistachios
Method
- Crumble paneer and knead it.
- Add the 2 tbsp of maida and knead again with the palm to make a smooth dough.
- Divide into sixteen equal portions, roll into balls, and press slightly to flatten them.
- Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil.
- Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes.
- Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume).
- Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour.
- Add sliced almonds, pistachios, and orange powder, and mix again.
- Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled.