Rasmalaai

Ingredients:

• Milk - 3 litres ( 2 litres for making paneer and 1 litre for making Rasa/Milk syrup.)
• Vinegar- 3 tbsp's
• Water-5 cup's
• Sugar- 16 tbsp's( 8 for Sugar Syrup and 8 for Rasa/Milk Syrup)
• Saffron- 8 pieces
• Pista-10 finely chopped
• Maida flour- 1tsp
• Cardamon-2 (crushed)

Method:

This is the Traditional Method of preparing Rasmalaai's. thou it may sound a long process, you can trust and try for a perfect outcome. but it is not at all difficult. even beginner's can try. it wont let you down. there are several process in preparing these rasmalaai's. Iam splitting it into 4 process.

I. Preparation of Whey Water

II. Preparation of Paneer

III. Preparation of Sugar Syrup

IV. Preparation of Milk Syrup/Rasa

Now comes the process in detail..

I. Preparation of Whey Water:

Boil Two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin/ paal adai/meegada formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two. the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Now with a muslin or a cotton cloth, filter the paneer. Pour 2 cups of water over the paneer on muslin cloth, to remove the sourness of vinegar. Now Squeeze the whey out of paneer and tie well and let it hang on for one hour, till the whey water drops out.

What to do with the Whey Water?

Let the whey water get soured. that is leave it for a time of 1 week to get soured. after that pour it into a bottle and refregirate it. this soured whey water will be good for one year of time. when you want to make paneer, you can use this whey water instead of vinegar/lemon juice.

(or)

Whey water can be used to prepare chapathi or Roti, which makes them super soft.

II. Preparation of Paneer:

As we have tied and hanged the paneer in muslin cloth to let out the whey water, wait for an hour and squeeze them well. remove from the cloth and shift to a broad vessel. Now just prepare the paneer, as we knead the dough for chapathi/roti, in the same way knead the paneer, for 5 minutes atleast, till you feel it dont have much moisture content in it. now add a spoon of maida flour to the paneer and make it as small small ball's remember the balls will become double in size after putting it and boiling it in sugar syrup. so make a medium size paneer ball's. with 2 litres of milk you can prepare 12 or 13 paneer ball's.

What all can I Do with the Paneer?

You can also prepare Rasagulla, Cham-Cham, ofcourse Rasamalaai with the paneer.

III. Preparation of Sugar Syrup:

In a wide-bottomed pressure cooker, add three cups of water and eight table spoons of sugar. let it boil. Now when it boils, add the paneer ball's one by one on to it. dont afraid of the ball's getting broken. if you have kneaded the paneer well, it wont get broked. let it get pressure cooked for 10 minutes in slow flame or for 2 whistles.

Now let the steam get out and open the cooker and see the double-sized paneer ball's. slightly press each and every ball with a back of spoon to emit the excess sugar syrup.

IV. Preparation of Milk Syrup/Rasa:

When you are starting to prepare sugar syrup. start making milk syrup/rasa side by side. Have one litre of milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. add eight table spoons of sugar and mix well. add saffron and crushe cardoman to it and mix well. put the paneer ball's into the rasa/milk syrup. let it boil in slow flame for about 5 mins. Then cool it down and refregirate it.

Serve with chopped pistachios on top.