Ingredients for Rasmalai Patties:
- 4 cups milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
- Pressure cooker
Ingredients for Milk mixture:
- 3 cups of milk
- 2 1/2 tablespoons of sugar (adjust to your taste)
- 1/8 teaspoon crush cardamom
- 1 tablespoon sliced almonds and pistachios to garnish
To make the paneer or fresh Indian homemade cheese, heat the milk in a heavy pan on medium-high heat until the milk comes to a boil. Make sure to frequently stir the milk as it burns easily in bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. When the milk starts to curdle, close the heat. Once the milk fat has separated from the whey, strain the milk into a cheesecloth or muslin cloth.
Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. Taking the water out of the paneer is the most important part of this recipe. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and rub with your palm until the paneer becomes a smooth dough and your hands turn a little greasy.
Divide the dough into 12 equal parts and roll them in smooth balls. Slightly press so they are not round. To make the balls in your palms, you should apply some pressure at first and then release when forming the balls and slightly press to give a patty shape. The paneer patties should be about 1/4 inch thick.
Next to make the syrup, mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. Add the paneer patties and close the pressure cooker. Make sure the cooker is large enough to accommodate the finished Rasmalai, as they will expand to about double their size while cooking in the syrup! Close the heat and wait a few minutes and open the pressure cooker under cold water. After all the steam escapes, open the pressure cooker. The Rasmalai should be a little spongy. Take the Rasmalai out from the syrup and lightly press to take some of the syrup out.
While the Rasmalai is getting ready, put the milk in a frying pan and boil on medium heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. Add the sugar and the Rasmalai patties. Boil in the milk for a few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.
If the Rasmalai doesn’t turn out exactly the way you want, you can create a new dish out of the Rasmalai. For example, if the Rasmalai is too hard or broken, try cutting them into small pieces and top with vanilla ice cream or cover with melted chocolate. You can use the Rasmalai pieces to make kheer, replacing rice with the Rasmalai pieces. The possibilities are endless. The bottom line is to be creative and enjoy your dish!