Rasmalai-ICC of April

April's Indian Cooking Challenge is rasmalai.

Ingredients:
Milk - 2 litres for paneer + 1 litre for milk syrup
Sugar - 16 tbsp. (8 for sugar syrup + 8 for milk syrup)
Saffron - 8 strands (forgot to add)
Vinegar - 3 tbsp.
Water - 3 cups
Maida flour - 1 tsp.
Ground cardamom -1/4 tsp.
Pista - 10 to 1

Method:
Boil 2 litres of milk and cool.
Keep it in refrigerator for 12 hours.
After 12 hours remove the thin layer formed on the top of milk.
Again boil the milk and add the vinegar.
After a minute the paneer will float, now filter the paneer with a muslin cloth placed in a strainer.
Hold the muslin cloth with paneer under the open tap pouring cold water. This process is to avoid the sourness of vinegar.
Tie the muslin cloth and hang it somewhere so that the whey water is rid of completely.
After an hour, remove the paneer from the muslin cloth and knead it on a clean kitchen counter top for 5 minutes.
Knead till the moisture content seems 0%.
Now add the maida flour to the paneer and knead again.
Make small balls out of the paneer dough.
In a wide vessel, add 3 cups of water and 8 tbsp. of sugar.
Bring it to a boil.
Now add the paneer balls one by one and cover it with a lid.
After 10 minutes, remove the double-sized paneer balls.
Slightly press them to remove the excess sugar syrup.
Drop the balls in the milk syrup.

Method for milk syrup:
In a thick-bottomed vessel, boil a litre of milk.
The amount of milk should be reduced to half.
Then add 8 tbsp. of sugar and mix well.
Add saffron and ground cardamom to it.
Add the paneer balls to this milk syrup.
Refrigerate and serve with top pistachios on the top.

Posted in: Bengal, Diwali sweets, ICC, Sweet