Rasmalai-Indian Cooking Challenge-April '10

Rasmalai,one of the sweet that my mom n hubby likes.I made rasmalai many times with the store bought Instant mix but never made it from scratch.Of course I never made Home-made paneer so in the 1st step itself I had a problem.I used lemon instead of vinegar so ended up with jst a spoon of paneer and I was like uffff all the milk is gone waste!!!!then I gave a call to Bhargavi she told me to add more lemon and see if it works,after adding 2 compelete lemon I got the perfect Paneer.Thank U Bhargavi.Later I followed the exact recipe from Srivalli's blog and make a perfect Rasmalai.


Ingredients:

Milk - 3 litres (2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
Vinegar- 3 tbspsWater-5 cup'sSugar- 16 tbsp (8 for Sugar Syrup and 8 for Rasa/Milk Syrup)Saffron- 8 pieces
Pista-10 finely chopped
Maida flour- 1 tsp
Cardamon-2 (crushed)

Method:


This is the Traditional Method of preparing Rasmalaai's. thou it may sound a long process, you can trust and try for a perfect outcome. but it is not at all difficult. even beginner's can try. it wont let you down. there are several process in preparing these rasmalaai's. Iam splitting it into 4 process.

I. Preparation of Whey Water
II. Preparation of Paneer
III. Preparation of Sugar SyrupIV. Preparation of Milk Syrup/Rasa

Now comes the process in detail..

I. Preparation of Whey Water:Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out.
What to do with the Whey Water?

Let the whey water get soured. that is leave it for a time of 1 week to get soured. after that pour it into a bottle and refrigerate it. this soured whey water will be good for one year of time. when you want to make paneer, you can use this whey water instead of vinegar/lemon juice.
(or)
Whey water can be used to prepare chapathi or Roti, which makes them super soft.

II. Preparation of Paneer:
As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.
What all can I Do with the Paneer?
You can also prepare Rasagulla, Cham-Cham, ofcourse Rasamalaai with the paneer.

III. Preparation of Sugar Syrup:
In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.
Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and evry ball to emit the excess sugar syrup.

IV. Preparation of Milk Syrup/Rasa:

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add saffron and crushe cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. cool it down and refregirate it.
Serve with chopped pistachios on top.

I made the paneer balls into a single bite size and added chopped Almond instead of Pistachios.
My sister was here for a vacation,she is not much found of rasmalai so I made some Rasagulla for her.

8 comments:

Nithu Bala said...

wonderful rasmalai..they look so perfect and yummy..

myspicykitchen said...

eventually they cam out perfect and yummy!

Anu said...

Yummy rasamalai...

simply.food said...

Lovely ras malai and wonderful step by step instructions.
My 1st visit here following your blog.Do drop by simply food.I too tried this challenge.

AvanthiRao said...

yummy ones

kavitha said...

Hi Kayva I just have a doubt which milk you have used whole milk or 2% .They look very tempting cant wait to make them.

KavyaNaimish said...

@All:
Thank U so much :)
@Kavitha:
I used whole milk for paneer n 2% milk for the rabri

kanthi said...

your dish ras malai is Eye catching..and mouth watering,kavya.want to try it.