Rasmalai Recipe from Scratch

This is the first paneer recipe in my space, so I started it with
a heavenly Bengali dessert Rasmalai. Today I am here with why not to use half and half or
heavy whipping cream while making paneer/chenna. Only whole milk curdles with
lemon juice/yogurt/vinegar, whereas the ultrapasturised half and half or heavy
whipping cream does not work.  If you add

even half a cup of those to regular milk that half and half remains the same and
never curdle. If any low fat milk is used you don’t get much paneer in that. So after
these experiments I am suggesting to go with Whole milk. Ras means Juice/Juicy
and Malai means milk cream in English. Actually I prepared this for Diwali with other
sweets and n savories. So here is an eggless version of Rasmalai recipe from
scratch…

Yields – 12-15 Rasmalai

Homemade Paneer Making Method

• Bring the milk to boil and keep stirring in regular intervals to prevent sticking at bottom of the pan.
• When milk starts boiling, simmer it and allow to boil for another 5mins (keep stirring).
• Then add half of the lemon juice, stir well for a
  minute.
• Keep stirring and if the whole milk curdles fully (Pic 1) and changes color, remove from flame.
• Filter using a muscin or cotton cloth (Pic 2), keep the whey water for making chapathi/pulkas (Pic 3).
• Run cold water over the paneer/chenna, to get rid of lemon taste.
• Squeeze the excess water and keep it in a plate and place a weight/water pan over the chenna for at least 5 minutes.
• This way removes the excess water (Pic 4).
• To make rasgulla you need little moisture so don’t squeeze tightly.

Ingredients for making Rasmalai Rasgulla

Method

• Now blend the paneer using pulse mode in the mixie for few secs, this makes easy to roll (Picture 1) or you can rub gently using palm.
• Now make round balls out of it and flatten as shown in Picture 2.
• Add 2 cups water + 1 and 1/2 cup sugar, Pinch cardamom powder and 1-2 saffron
  strands (Optional) in a pressure cooker, I used saffron here to get yellowish
  color.
• Gently place the flattened rasmalai balls, cover and cook for a (single) whistle.
• After 2-3 mins, run the bottom of the cooker under cold water, so not to cook rasgullas for long time.
• You can serve this as it is with sugar syrup, this is none other than Rasgulla (Only the shape differs).
• Take it out, by this time it increases in size and squeeze the excess sugar syrup as shown in picture 3.

Now prepare the malai/rabdi to soak the cooked stuffs.

You can make rasgulla in a wide pan method. Do refer this Link for the detailed process.

For making Rasmalai

1 and 1/2 Cup half and half/Heavy whipping cream (or replace with 2 and 1/2 cup
Regular milk which takes time to get thicken)
Sweetened Condensed Milk – 1 Cup
Saffron – Few strands
Chopped Almond, Pistachio, Cashew nuts – 1/4 Cup
Sugar – Optional

Method
Mix all type of milks, saffron and bring to boil.
Once thickens as shown in picture 4, add chopped/ghee roasted nuts in to it.
If needed add cardamom powder, adjust sugar at this time, put off the stove.
Add already prepared/cooked rasmalai balls to the rabdi/malai, rest it in room temp for 10-15mins and then refrigerate, serve chilled.