Rasamalai is a delicious indian dessert made out of milk protein and few dry nuts, cashews, almonds and pistachios. Rasamalai is served either warm or chilled. It's creamy and rich in nutrients. Vinegar or lemon juice is used to separate the cheesy part of the whole milk from it's whey and then moulded into disc shaped rasamalai. Then the rasamalai is cooked in sugar syrup and dunked in a simmered milk of almonds, pistachios and cashews. Doesn't sound yummy and interesting ?!
Let's look at the stepwise pictures and details of preparing this delicious recipe. You can also check my other milk based recipes here paneer pulav, paneer butter masala, palak paneer, homemade paneer, paneer sabzi.
Ingredients:
2 litres of whole milk
2.5 cups of sugar
few saffron strands
2 tbsp lemon juice or vinegar
15 cashews
15 almonds
15 pistachios
1 cup of water
How to make rasamalai:
1. Boil 1 litre of milk in a sauce pan.
2. Once the milk starts to boil, add 2 tbsp of lemon juice or vinegar.
3. The milk starts to curdle out.
4. Let it boil for 2-3 minutes.
5. Then filter out the whey using a muslin cloth or any thin cotton fabric would also do.
6. Squeeze out the why and let the cheesy part of the milk also called as paneer or cottage cheese sit for 30 minutes.
7. Now, heat a sauce pan or a kadai with 1 litre of milk.
8. Bring it to boil. Then add 1.5 cups of sugar.
9. Add cashews, pistachios and almonds to a mixer or food processor. Grind it to a coarse powder.
10. Add the ground dry nut powder to the boiling milk pan.
11. Once it forms a foamy layer on top of the milk, using the spatula carefully place it to the sides of the pan.
12. Boil it for 20 minutes till the quantity reduces to half of it's original quantity. Finally add few strands of saffron. Let it simmer. Meanwhile, we can prepare the rasamalai (cottage cheese discs).
The reduced milk becomes light yellowish color. Switch off the flame.
13. Transfer the cottage cheese/paneer after 30 minutes, to a mixer or food processor and blend it smooth for a minute.
14. Meanwhile, in a pressure cooker add 1 cup of sugar and 1 cup of water.
15. Bring it to boil.
16. With the processed cottage cheese, make small rounds using your palm. Keep kneading it for atleast 30 secs so that it does not disintegrate when we add it to the boiling sugar syrup.
17. Then carefully make a disc out of the cottage cheese balls, something like shown below.
18. I made about 9 such discs out of 1 litre milk. I made quite a bigger discs :)
19. Add the discs to the boiling sugar syrup and cook for 1 whistle on high flame.
After cooking for a whistle, the cheese discs have absorbed sugar syrup and expanded a bit.
20. Let the pressure release itself. Using a spoon squeeze out the excess sugar syrup from each of the discs and place it in the simmering milk.
21. Dip the rasamalais in the milk amd switch off the flame.
22. Refrigerate for 2 hours and serve the chilled rasamalai.
23. You can warm it a little bit before serving or serve it chilled!
Let's look at the stepwise pictures and details of preparing this delicious recipe. You can also check my other milk based recipes here paneer pulav, paneer butter masala, palak paneer, homemade paneer, paneer sabzi.
Ingredients:
2 litres of whole milk
2.5 cups of sugar
few saffron strands
2 tbsp lemon juice or vinegar
15 cashews
15 almonds
15 pistachios
1 cup of water
How to make rasamalai:
1. Boil 1 litre of milk in a sauce pan.
2. Once the milk starts to boil, add 2 tbsp of lemon juice or vinegar.
4. Let it boil for 2-3 minutes.
5. Then filter out the whey using a muslin cloth or any thin cotton fabric would also do.
6. Squeeze out the why and let the cheesy part of the milk also called as paneer or cottage cheese sit for 30 minutes.
7. Now, heat a sauce pan or a kadai with 1 litre of milk.
8. Bring it to boil. Then add 1.5 cups of sugar.
9. Add cashews, pistachios and almonds to a mixer or food processor. Grind it to a coarse powder.
10. Add the ground dry nut powder to the boiling milk pan.
11. Once it forms a foamy layer on top of the milk, using the spatula carefully place it to the sides of the pan.
12. Boil it for 20 minutes till the quantity reduces to half of it's original quantity. Finally add few strands of saffron. Let it simmer. Meanwhile, we can prepare the rasamalai (cottage cheese discs).
The reduced milk becomes light yellowish color. Switch off the flame.
13. Transfer the cottage cheese/paneer after 30 minutes, to a mixer or food processor and blend it smooth for a minute.
14. Meanwhile, in a pressure cooker add 1 cup of sugar and 1 cup of water.
15. Bring it to boil.
16. With the processed cottage cheese, make small rounds using your palm. Keep kneading it for atleast 30 secs so that it does not disintegrate when we add it to the boiling sugar syrup.
17. Then carefully make a disc out of the cottage cheese balls, something like shown below.
18. I made about 9 such discs out of 1 litre milk. I made quite a bigger discs :)
19. Add the discs to the boiling sugar syrup and cook for 1 whistle on high flame.
After cooking for a whistle, the cheese discs have absorbed sugar syrup and expanded a bit.
20. Let the pressure release itself. Using a spoon squeeze out the excess sugar syrup from each of the discs and place it in the simmering milk.
21. Dip the rasamalais in the milk amd switch off the flame.
22. Refrigerate for 2 hours and serve the chilled rasamalai.
23. You can warm it a little bit before serving or serve it chilled!
