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Recipe to make Bengali Rasmalai
How to make
For saffron flavoured milk
In a deep pan, boil milk on high flame and keep stirring in between. Now, reduce the flame to medium and cook till the milk reduces to half its quantity while stirring occasionally and scraping the sides of the pan. Meanwhile, combine the saffron and warm milk in a small bowl. Mix well and keep aside. Now add sugar to the boiling milk and cook on medium flame for 1 minute. Turn off the gas. Add saffron-milk mixture and cardamom powder in milk and mix well. Allow it to cool then refrigerate for at least 1 hour.
For rasgulla
For rasgulla, first boil milk in a pan on a high flame. Switch off the flame and add lemon juice gradually and keep stirring gently till it curdles. When it turns into paneer then strain the water using a muslin cloth. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for at least 2 minutes. Repeat this process of mashing paneer two more times by changing the water in the bowl each time. Tie and hang it for 30 minutes for the extra water to drain out. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms till the paneer is smooth and free of lumps. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep them aside. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely. Put the paneer balls into the sugar water and steam for 8 minutes. Switch off the flame and allow it to stand in the steamer for 30 minutes.
How to proceed
Remove rasgulla one by one from the sugar syrup. Squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently. Refrigerate them for at least 30 minutes. Delicious Rasmalai is ready to enjoy. Serve chilled garnished with pistachios and almonds.
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