Rasmalai
Author: uz0XnqQhFB8
Rasmalai is a delicious Desi dessert comprising fresh paneer cheese dumplings in a creamy sauce. Mmmm-mmmmm!
Ingredients
For the Dumplings
  • 1 litre (34 fl oz) of full-cream milk
  • 2 tsp lemon juice
  • 200 g (7 oz/1 cup) sugar
For the sauce
  • 1 litre (34 fl oz) of full-cream milk
  • 2 tbsp sugar (or more to taste)
  • 1 tbsp chopped almonds
  • 1 tbsp chopped pistachios
  • ¼ tsp cardamom powder
  • Pinch saffron
Instructions
  1. Prepare the paneer: Bring the milk to a rolling boil in a metal pan.
  2. Slowly add in the lemon juice with stirring.
  3. Stir for a further minute and remove from the heat.
  4. Strain the mixture through some cheesecloth, muslin, or even an old popsock!
  5. Wash the paneer under cold running water and hang over the tap to drain for 30 minutes.
  6. Either process the paneer in a food processor to make it smooth, or knead for several minutes until the paneer ceases to be crumbly.
  7. Break off pieces of the paneer just slightly smaller than the a table-tennis ball. Roll into smooth balls and place on a plate. You should make about 12 balls.
  8. Dissolve the sugar in 3 cups (750 ml/ 24 fl oz) of water in a pressure cooker. Add in the dumplings, close the pressure cooker. Bring to one whistle, turn off the heat and leave for 5 minutes.
  9. Cool the pressure cooker carefully in a sink with running water. Open the pan and remove the dumplings with a slotted spoon. Place to one side.
  10. Prepare the sauce: Bring the milk to the boil in a pan and simmer gently until the volume has reduced by at least one half. Stir from time to time to stop it sticking on the bottom of the pan.
  11. Remove from the heat. Stir in the sugar, cardamom powder, nuts and saffron. Allow to cool.
  12. Arrange the dumplings in a bowl and pour on the sauce. Chill in the ‘fridge for at least an hour before serving.
Calories: 369 Fat: 12.3 Sugar: 55.0 Fiber: 0.3 Protein: 11.3 Cholesterol: 34.4
Titli's Tips
A delicious dessert – serve about 2 dumplings per person in a bowl and sprinkle with a few nuts. You can also add Rose Water or Kewra into the sauce if you wish to give a slightly different flavour.

If you are making a large number of dumplings, you can re-use the sugar water.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/rasmalai