Rasmalai- The Ultimate Cheese Dessert
Rasmalai, which Taste Atlas ranked as the second-best cheese dessert in the world, is winning over people's hearts and palates all over the world.
What makes Rasmalai the second-best cheese dessert in the world? (recipe inside)
There is much more to the world of cheese desserts than just rich, New York-style cheesecakes. Cheese has surprisingly many uses in the sweet treat world, from ricotta-filled cannoli to the luscious delight of French cheese fondue. But the Indian dessert Rasmalai has just surfaced as a rival to the cheesecake throne.
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What Make Rasmalai So special ?
Chhena, a fresh cheese created by curdling milk with vinegar or lemon juice, is not to be confused with aged cheeses used in cheesecakes. The light and airy curds that are produced serve as the foundation for the soft, spongy balls that are the essence of Rasmalai. After simmering in a light sugar syrup, these chhena balls are dipped in Rabdi, the star of the show: a thickened milk flavored with cardamom, almonds, and occasionally even saffron.
Ingredients To Use
- You may need 4 cups water
- A pinch of saffron strands (optional)
- 1 tablespoon chopped pistachios or almonds – needed to garnish.
- 2 litres full-fat milk
- ¼ cup lemon juice
- ½ cup sugar
How To Prepare Rasmalai ?
1. To make the chenna balls, bring a litre of milk to a boil in a heavy-bottomed pan.After the milk reaches a boiling point, turn down the heat to low and gently whisk in the lemon juice, stirring constantly until the milk completely curdles and the whey separates from the milk solids (paneer). If curdling is not quite done, add a little more lemon juice. After turning off the heat, give it a few minutes to cool.
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2. Drain the paneer: Pour the curdled milk through a strainer or muslin cloth placed over a basin. Rinse the paneer under cold water to get rid of any leftover lemon juice.To eliminate any leftover liquid, hang the paneer for 30 minutes after squeezing out extra water.
3. Knead and shape the paneer: After draining, knead the paneer for five to seven minutes on a spotless surface, or until it’s smooth and tender.Shape the paneer dough into balls by dividing it into small, equal sections. Press each ball gently to make a small flattening.
4. Prepare the paneer balls: Mix sugar and water in a separate large pan. Bring it to a boil and make sure all of the sugar is dissolved.Slide the paneer balls into the boiling syrup with gentle care. Allow the balls to double in size by covering and cooking over medium heat for 15 to 20 minutes.
5. Heat the remaining 1 litre of milk in a separate pan and add the saffron strands (if using) while the balls are cooking. Simmer it for a few minutes to give it a minor thickening. After cooking, remove from the heat and allow the paneer balls to cool in the syrup. After the balls have cooled, gently press off any extra syrup and place them in the thickened milk.Give them at least an hour to soak in the refrigerator.Add chopped almonds or pistachios as a garnish.
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