I have already made rasmalai using a cooker but this method is more authentic and the result is mouth melting Rasmalai.
As the name suggests Rasmalai should be soft, tender and melt in mouth.
Ingredients for rabri or ras.
Full cream milk-1 litre,
Sugar-4 tbsp,
Saffron-a pinch(optional),
White caradamom pwd-1/4 tsp.
Ingredients for the paneer disc
Cow milk-1 litre,
Vinegar-2 tbsp,
Plain water-1/2 cup,
Ice cubes - 14 to 16 -medium size bowl,
Plain muslin cloth and a strainer to strain the paneer
Ingredients for boiling the paneer discs
Plain water-6 cups+1 cup,
Sugar-1 cup,
White cardamom pwd-1/4 tsp.
Note-The secret to soft rasmalai is soft paneer.If the paneer is hard then the rasmalai will be hard and will break while boiling.
Cow milk is used as it has less fat and is sweet and nutritious.
Method to make paneer or cottage cheese.
Take a heavy bottom pan and put 1 liter of cow milk to boil.
In another small bowl mix 2 tbsp of vinegar and 1/2 cup of water.
As the milk starts to boil,close gas and pour 1/2 cup of plain water.
Mix and add half of vinegar water mix.
Stir with laddle and you will see the milk separating.
Add only half of what is left of the vinegar mix as now the milk is fully separated.
Once the milk is fully separated add the ice cubes to bring the temperature down to stop the process of cooking.
This process is important as at this point the texture of paneer is formed.
Keep ready a muslin cloth on a strainer on top of a saucepan.
Pour the paneer mixture on to the muslin cloth.
Discard the water collected in the saucepan.
Place the paneer under the running tap to remove any trace of vinegar.
Tie the muslin and leave it to hang for an hour so that all the water drips out.
Rabri or ras
Usually rabri is milk cooked on low heat to get a thick consistency but for rasmalai the consistency is not thick as the paneer discs are soaked in it.
Boil full cream milk in a heavy bottom pan.
As the milk starts to boil ,lower the heat and let it simmer for 50 to 55 minutes.
Keep stirring from time to time so that milk does not stick to the bottom.
After 20 minutes add a pinch of saffron to give the authentic yellow colour(optional)
Once the milk is reduced and the consistency is of pouring,close gas.
Add 4 tbsp of sugar and 1/4 tsp of cardamom pwd.
Mix and leave it to cool.
Making of paneer disc:
After the paneer has hung for an hour in a muslin cloth, hold the cloth from the top and squeeze out any excess water.
Place the muslin on a towel in the center and cover it from one side.
Lightly press and using the side of the palm press gently to remove any moisture in the paneer.
Flip side and likewise press to remove any moisture.
The towel helps in soaking the moisture.
Once the moisture is removed,remove the muslin cloth and place the paneer in a plate.
Using the edge of your palm,lightly knead the paneer for 5 minutes to make it smooth.
The paneer has to be pressed with a light hand.
After 5 minutes gather it to form a log and divide it into 10 equal parts.
Make rounds walnut size balls using both your palms.
It will be a little sticky but use the back of a knife to clean it.
Make smooth balls and then lightly press it to form small discs.
Once all the discs are formed,keep it aside.
Place a big size deep pan on gas.
Pour 6 cups of water ,1 cup of sugar and 1/4 tsp of cardamom pwd.
Stir with a laddle to help the sugar mix quickly.
Once the sugar is dissolved,cover with a lid and let it come to boil.
As it starts to boil,remove 1 and 1/3 cup of the water mixture in a medium size bowl.
Put 1 cup of water again in the pan to replace the water which we have taken out.
(The water which we have taken out will be used to soak the paneer disc once they are cooked)
Cover with lid and let it boil again.
As the water starts to boil,add the paneer disc one by one.
Cover with a lid and on high heat let it boil for 10 minutes.
After 10 minutes close the gas.
The small disc have now doubled in size.Close gas.
Remove the lid and using a flat spatula or a wide spoon remove the paneer discs to soak in the water syrup kept in the medium size bowl.
Let it soak in the bowl till they are cool to room temperature.
Assemble:
Take a serving bowl and pour the rabri in it.
If the rabri is too thick add a little milk.
Take out each paneer disc from the water syrup and lightly squeeze out the excess water by placing it between both the palms.
Dip it in the rabri and let it soak for another half hour or keep in the fridge to cool.
If the rabri has become too thick,add little cold milk.
Best if made a day before.
Makes 10 rasmalai.
Tarte Tatin is a delicious french dessert!
It is an upside down pastry in which the apples are caramelized in butter and sugar before the tart is baked.
you can use puff pastry or shortcrust pastry.
Golden delicious or granny smith apples are best for this recipe as they are tart and firm.
Ingredients-
Golden delicious or granny smith-5 to 6 large ones -peeled,cored and quartered( you need to tightly place quartered apples in your baking dish. If put loosely the apples will fall apart once you turn it upside down)
Brown sugar-2 tbsp,
Juice of 1/2 lemon or 1 tbsp,
Cinnamon pwd-1 tsp,
Nutmeg pwd-1/4 tsp,
Butter-1/4 cup -room temperature.
Shortcrust pastry-
All purpose flour-1 and 1/4 cup,
Salted butter-100 gms or 1/2 stick-cold and cut into small squares,
Sugar-1 tsp,
Cold water 2 tbsp.
Note-
This dessert can be made in cast iron skillet which can be directly baked in the oven or 8 or 9 inch baking pan whose sides are high of 2 and 1/2 inches.
Method:Shortcrust pastry
(You can make this pastry crust a day in advance.Make a disc shape and then wrap it in a cling film and keep it in the fridge.
If it becomes hard just beat it with a rolling pin to make it soft to roll it)
Take a bowl and put 1 and 1/4 cup flour in it.
Add sugar and mix with wire whisk.
Add the cold butter and using your finger tips crush the cold butter to make a coarse crumb.
Gradually add cold water to make a firm dough.
The dough is soft and buttery.
Gather into a ball.
Place it on a cling film and then gently press and shape into a disc.
Cover and put in the fridge for the dough to firm up.
Caramel and apple filling.
Grease the baking pan with butter and place the softened butter leaving a few tsp in the cup.
Spread 1/2 cup of granulated sugar.
Wash and wipe dry the apples.
Peel and core the apples.
Cut into quarters and discard the innner hard core.
Place the cut apples in a bowl.
Squeeze lemon juice,cinnamon pwd,nutmeg pwd and 2 tsp of brown sugar.
Mix.
Place the apples tightly in the pan.
Pre heat oven to 200 C
Place the pan on medium high heat on the stovetop.
Let it boil for 10 minutes or till the sugar turns into amber colour.
As the caramelization is taking place roll out the pastry dough into a 10 inch circle.
It does not have to be a round circle as the extra dough will be tucked in.
Since the dough is buttery use a cling film on top and bottom to roll out the dough.
Place it on a plate and put it in the fridge back.
Once the sugar turns amber,close gas and place the hot pan on a baking tray.
Roll out the pastry dough on a rolling pin and gently cover the apples.
Tuck the extra dough inside.Make slits using a knife.
Bake for 40 minutes.When the top crust has slightly browned then take out the tray from the oven.
If the crust needs to brown, then after 40 minutes switch off the lower heat and turn on the top heat for the top crust to brown slightly.
It will take just 3 to 4 minutes for the crust to brown.
Remove the tray and place the pan on wire rack.
Always use a bigger plate for the upside down turning as it might cause a serious burn from the hot caramel.
After few minutes place a big plate on the pan and with a help of a towel turn it upside down.
Remove the pan and let the tart cool before slicing.
Makes for 8 serving.
Leftovers can be covered and kept in he fridge.
