Rasmalai

Dear Family, Friends, Facebook Friends & Subscribers

Happy 1^st Anniversary to Cooking With Shobha!!!!

 

“The only place where Success comes before Work is in the dictionary.” is a quote by Vidal Sassoon – and is absolutely true!!
and I say Success comes before You as well in the dictionary – as I owe my success to all of You in being able to share my recipes –  to each and everyone of you around the globe……over the last year…..!!

 

 I would like to thank each one of you for taking the time and effort to browse through the website and provide your expert comments in person, on facebook, email or on the website as “comments”.
You made it extremely challenging for me to post as many recipes and I cannot imagine that I posted 199 recipes in one year…. 

The 200th recipe that I have saved to share is a Sweet Treat as a 1st Anniversary Success dedicated to all my well wishers of CWS around the globe……
This is an All Time Favourite amongst family and friends and is generally served as a dessert!! 

Rasmalai is one of the most exquisite awesome mouth watering popular sweet treat or dessert.
This is one of the desserts that generally will not be refused by anyone even after a very hearty full filling meal and one  that is loved by people of all ages!!
This dish is prepared as individual  flattened cheese  pieces soaked in sugar and milk syrup!!

With a little bit of planning, my preference is to prepare this dessert  in two stages.
The first stage is to ensure that the paneer pieces pieces soak well in the sugar syrup for at least 3-4 hours.
The second stage would be to let the soaked paneer pieces immerse for at least a couple of hours or more in the beautiful aromatic flavored milk syrup!!!

This is an All Time Family Favourite in our household and am sure in many families too!!!!

Ingredients to make 25 pieces

3 Cups Crumbled Paneer*
*(can be made at home or purchased in the local Indian grocery store or at the local super market)
1/4 Tsp Fine Semolina

For the Sugar Syrup

3 Cups Sugar
8 Cups Water
Few Strands Saffron
1 Tsp Rose Essence

Preparation of the Sugar Syrup

Bring the water to the boil in a very large wide pan and stir through the sugar to it
Add the rose essence and the saffron to the syrup
Let the sugar syrup keep boiling on a medium flame

In the meantime, knead the crumbled paneer adding the fine semolina and the rose essence into very soft dough like consistency
Take a small portion of the cheese dough roll it into a small lime size ball and flatten it to 3 centimetres in diameter
Gently slide them one by one into the syrup and keep the flame on high for 10 minutes with the lid open

Cover the pan with the lid, reduce the flame to the minimum and cook it for about 20 minutes
The cheese pieces will double in size. Remove from heat, cool and place in the fridge.

For the Sweetened Milk Syrup

3 Cups Milk
½ Cup Sugar
350 Grams Condensed Milk
Few Drops Rose Essence
1-2 Tsp Cardamom Powder
Few Strands Saffron
¼ Cup Pistachio Nuts (slit in half )

Bring the milk to the boil, reduce the flame and stir the milk on the stove for about 10 minutes.
Add the condensed Milk and stir through for a further 5-6  minutes

Add the essence, saffron and the cardamom powder.
Take the individual cheese pieces from the sugar syrup and slide it gently into the sweetened milk syrup.
Set aside for a few hours.

Decorate each individual piece  with the chopped raw pistachios

Note:  The preparation of the Paneer pieces is similar to making Rasgullas except that the cheese pieces for this recipe are flattened, whereas for Rasgullas it is ball shaped!!!