Indians love sweets. I love sweets. Infact, I have even known the frequency at which I crave for them; (No, not everyday).
I have stopped making anything sweet since about 3 months now, the reason being my diet. I gave it a try to resist making as well as eating them. I did a good job till about a week back, when I made Rasmalai. Originally from West Bengal, the sweet has gained nation-wide or perhaps international fame for its rich flavor.
I present to you, Rasmalai.
- 100 gm Cottage Cheese (Paneer), crumbled and strained
- 400 gm refined sugar
- 1 tbspn milk powder
- 1 tspn or more of cardamom powder
- A pinch or two of saffron strands, immersed in a tbspn of warm milk
- 1 litre of milk (low fat)
- 100 ml (sweetened) condensed milk
- Roasted and roughly chopped pistachios
– After crumbling and straining the paneer, add a tbspn of milk powder and start making it like a big ball of dough
– Make smaller balls from the dough, roll them between your palms and flatten them slightly to form a fat patty. Around 8-9 patties come from a 100 gm of paneer
– In a big vessel, heat water, and add sugar. I add in the ratio of 1 is to 1 (200 ml water to 200 gm of sugar, roughly). Add a pinch of cardamom powder too.
– Let it come to a boil, let the sugar dissolve completely. Add the cheese patties to the water mixture, and pressure cook this (in a pressure cooker), for exactly 6 min. (1 whistle of steam, in the Indian type of pressure cookers)
– After the cooker lid is released, take out the water-patty mixture and let it cool, for easy handling
– Meanwhile, in a medium sized vessel, add 1 ltr milk, a cup of water, 200 gm of sugar and the condensed milk and let the mixture come to a boil. Keep stirring so it doesn’t catch.
– After about 15 min of boiling and reducing, add the cardamom powder, saffron-milk mixture, take the milk off the heat, add the pattys in.
Let the mixture cool down, and then refrigerate it for atleast 2-3 hrs. Garnish with some pistachios and serve chilled.