This recipe has both instructions for making Rosogollas and rasmalai.
Though a feat to find an appropriate English name. the preparation of this sweet heaven in the mouth dessert is such a breeze.
Rasmalai is a Bengali dessert
consisting of soft paneer balls immersed in chilled creamy milk. Like
Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or
“chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is
soaked in sweet, flavored milk.
This is the longer version but I personally feel this is also less time consuming and you hardly notice if you can start the preps while you are busy cooking something else as I normally do.
Crumbled paneer if using store bought paneer, which helps to give a smooth disc/rosogollas.
To make rosogollas the pressure cooker method
1. First keep the sugar syrup ready and boiling vigorously in a vessel on the gas while you start making the small balls of paneer.
In another burner, keep a pressure cooker ready, heated, while you have finished with the kneading of paneer dough and start making small smooth balls of paneer.
2.. Drop all the paneer balls in the vessel with the hot sizzling syrup which you kept on the flame and keep that vessel in the heated pressure cooker.
This is a very important tip to bear in mind. Instead of heating a cooker pan directly placing the balls in the cooker body, better to keep in a sugar syrup vessel, in the cooker .
This hot vessel with boiling sugar syrup along with the dropped balls of paneer to be placed in the preheated cooker.
3. After 1 whistle depending on the cooker type, reduce flame and let it cook for 3 more minutes, remove the cooker from the stove, and keep in the kitchen sink.,pour cold water on the cooker till it is cooled completely.
4. Remove the rosogollas which would have swollen in size, cooked perfectly from the cooker body. Now drop them in a thicker sugar syrup that you prepare separately with 1/2 cup sugar and 1/4 cup water .
5. After dipping them in the sugar the rosogollas are ready to be chilled in the fridge. Serve chilled.
Cooled Cooker is opened.
A glorious sight!!
Complete Recipe for both Ras malai and rosogollas
4 cups waterAdditional syrup for dipping rosogollas after they are removed from the cooker.
1/2 cup sugar and 1/4 cup water to make a little thicker syrup.
Ingredients for the thickened creamy milk sauce
2 1/2 tablespoons of sugar (adjust to
Method: To prepare the paneer/ chenna for both rosogollas and rasmalai
Paneer making in steps summarised.
medium-high heat. Stir frequently so that the milk doesn’t burn.
slowly and stir the milk gently. The milk will start to split and the curd will separate from the whey. Switch off the gas.
whey, drain using a cheesecloth or muslin cloth. Save the whey for other uses like kneading chapati dough.
water, drop some ice cubes to stop the heat. and squeeze well. This will remove the sourness from the lemon.Keep squeezing out as much water as possible and then hang it on a tap or a door handle till water completely drains off.
cloth, or press the wrapped paneer under a heavy object like a stone for about one hour. I usually place a heavy bottomed pan on top of the cloth and it drains well and gives a good slab of firm paneer. This method is good for making paneer cubes .
a little piece of paneer on your palm and rub with your fingers. After rubbing
the paneer , you should be able to make a firm but
using the water squeezed from the paneer.
surface and knead the paneer for 3-4 minutes until the paneer is rolled into smooth soft dough.
How to make Ras Malai
them lightly,and keep aside to make rasmalai
Lower heat to medium and cook, stirring, till it reduces to three-fourth its
original volume. Scrape off the cream that will collect on the sides. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced
almonds and pistachios and strands of saffron. Serve the Rasmalai chilled.
For stove top cooking method of paneer balls.
that the balls do not stick to the bottom of the pan.4. Slowly drizzle half a cup of water along the sides of the pan every few minutes so that the syrup does not thicken.Continue cooking for fifteen
minutes or till the paneer balls spring back when pressed. Handle with care as they are still fragile and likely to crumble.Ras malai can also be prepared by using store bought cottage cheese or Ricotta.