RASMALAI

            Rasmalai is a delicious dessert from eastern Indian states, made out of freshly made cheese. A variation of 'Rasgulla' you can say. I'm not very good in desserts but after so many trials I got right. Give it a try.

INGREDIENTS:
FOR RASGULLA:
Milk - 8 cups
Lemon juice - 1/4 cup
Sugar - 3/4 cup
Water - 3 cup

FOR MALAI:
Milk - 2 1/2 cup
condensed milk - 200ml
Cardamom powder - 1/4 tsp
Pistachio crushed - 1 tsp

METHOD:

FOR RASGULLA:

• Boil milk in a pot, when it starts boiling add lemon juice 1 spoon at a time.
• Keep stirring it on low heat until it curdle. you can see the cheese floating on the surface.
• Now remove from heat and strain the cheese using a cheesecloth or muslin. Then run the cheese through cold water to get rid of any lemony taste.
• Squeeze out the water from cheese as much as possible.( you can put some heavy weight on it for sometime to squeeze out excess water).
• To check if  enough water is out or not, take a piece of paneer and try to make a ball on your palm by rolling it. it should make a smooth ball with out any stickiness.
• Now knead the paneer for 5-7 mins to make a smooth dough.
• Divide the paneer into 20-25 balls then press each ball slightly on your palm.
• In a pressure cooker heat water and sugar. When mixed well, drop the paneer balls slowly.
• cook with lid on, after first whistle cook for 8 mins on low heat. then remove from heat and let it cool down a little before you open it.
• Remove the paneer balls, squeeze out 75% of sugary water gently and keep it aside.

FOR MALAI:

• Boil milk in a pot then add condensed milk and cardamom powder.
• Keep stirring continuously on low heat for 20 - 30 mins. you will see the milk has reduced. 
• Add the paneer ball or rasgullas and let it simmer for another couple of mins.
• Now add pistachio and serve chilled.

Makes 5 servings.