Traditionally rasmalai is prepared with paneer(cottage cheese). I have used a shortcut method which tastes just like the paneer version. The whole dish comes together in 30 minutes. They taste best when they are cold, but if you don''t have the patience, then enjoy them hot.
makes 12 rasmalais
1 mug(about 125g) milk powder
1 tsp baking powder
1 tsp oil
1.5 litres milk
1/2 cup sugar(adjust according to your taste)
1/2 tsp caramom powder
1 tsp rose essence
few strands of saffron
pinch of salt
- Heat the milk along with salt and sugar.
- /in a bowl, sieve milk powder and baking powder together.
- Add the oil and egg and mix well to form a dough.
- Immediately form small balls(keep in mind that the balls will expand while cooking). See to it that there are no major cracks in the balls.
- Keep the balls covered with a cloth till the milk starts boiling, else they will get dried.
- When the milk starts boiling, drop the balls.
- Increase heat and immediately decrease.
- Cover and let it simmer till the rasmalais are cooked and expand in size.(5-10 minutes)
- To check if the rasmalais are cooked, take a rasmalai and break it open. The whole ball must be uniformly coloured.
- Let them cook for 2 more minutes.
- Switch off the flame. Add all the remaining ingredients and stir carefully. The rasmalai are brittle and can break easily.
- Let the rasmalai cool.Refrigerate and serve cold.
Note: If the dough becomes dry and starts cracking, wet your hands and knead the dough. Keep the dough covered if you are slow in forming the balls to prevent them from getting dried..