Rasmalai(Milk balls soaked in saffron flavored milk)

This dish is classic – in essence its a delight to eat and is so flavorsome. Rasmalai refers to slightly flat Rasgullas which are made in sugar syrup but transferred to Saffron flavored milk and left for 5-6 hrs or overnight so that they soak up the delicious milky saffron taste.Enough said I believe..;)..lets make it now.

Preparation Time – 1 hour

Makes – 16 Rasmalai

INGREDIENTS

1 1/2 liters cow milk(preferably)

2 cups sugar

1 liter water

1/2 liter milk

1/2 can Condensed Milk

Sugar to taste

6-7 strands saffron

Some sliced pistachios and almonds for garnishing

METHOD

From the milk,make paneer.**

Squeeze out the water from the paneer and transfer to a bowl.Knead the paneer with the flat of your palms till it is very smooth – approx 8-10 minutes.Balls made from the paneer should not crack and be smooth.

Heat sugar and water in a 6 liter pressure cooker and let the syrup come to a rolling boil.Meanwhile make the balls.Make approx 16 marble sized balls from the paneer.Flatten them slightly and add them to the boiling syrup.Close cooker lid.Let it come to full pressure and reduce the heat on medium low for exactly 5 minutes.Time each minute by the watch.

Now take off heat and allow the cooker to cool before opening as the balls will tear apart if opened at this stage.Keep aside to cool.

Heat milk and when it comes to a boil add the condensed milk.Add saffron.Now check for sugar in the milk as the condensed milk would have lent its sweetness to the milk.Add sugar if needed.Take off heat.

Squeeze the syrup filled balls so that the syrup drains off.Now drop the balls in the prepared milk mixture.The balls will again absorb the sweet flavored milk and swell to double the size.

Let the balls remain in the milk overnight(best).Refrigerate once it comes to room temperature.

Next day serve the Rasmalai cold with a sprinkling of pistachios and almonds.Yumm!