Rasmalai – soft and spongy cottage cheese patties in dry fruit laced saffron flavored creamy milk rabri. In one word - delicious!
Recipe by Noni Sachdeva
Ingredients
For paneer disks:
- ½ cup paneer/cottage cheese
- 1 ½ cup sugar
- 8 cups of water
For rabri:
- 1 litre full fat milk
- ¼ cup sugar
- 5-6 cashews crushed
- 5-6 pistachios sliced finely
- 5-6 almonds sliced finely
- 10-12 strands of saffron
Method:
- Grind the paneer in the grinder.
- Then transfer the grinded paneer dough into a bowl.
- Knead the dough till the paneer turns into a smooth consistency.
- Now make small ball size disks from the dough and keep ready.
- Now in deep saucepan, heat up the water and the sugar.
- Once the sugar has dissolved completely, add these paneer disks in to cook.
- Cover and cook for about 12-15 mins or till the disks double in size.
- Remove them from the sugary water and squeeze out some water from the disks.
- Leave them covered till we prepare the rabri.
- In a saucepan cook the milk on medium heat, until it reduces in half the quantity.
- Keep steering so it does not stick to the pan.
- Now add the sugar, cashews, half of the almonds, half of the pistachios and saffron.
- Cook this milk on low flame till this reduces to a quarter of its original quantity.
- Keep steering constantly.
- Once it has reduced and thickened, turn the heat off.
- Let the rabri cool down completely.
- Once it’s cooled down pour it on top of the paneer disks.
- Garnish it with remaining almonds and pistachios and serve.
Happy Diwali!
