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.
Piraykiya or Gujia is a sweet made during the festival of holi in Bihar and Uttar Pradesh.
The filling can be of Khoya or semolina(suji).
Ingredients for filling-
Semolina or suji-3/4 cup,
Ghee-2 tbsp,
Powdered sugar- 3/4 cup to 1/2 cup or use according to taste,
Dry fruits-3/4 cup to 1 cup-handful of cashew nuts,almonds and raisins or kismish-chop the nuts into small pieces as it will not tear the dough covering.
White cardamom-4.
Ingredients for dough-
All purpose flour-2 cups (original recipe) but add 1/2 cup more to adjust with the filling- (2 and 1/ 2 is approximately 250 gms in weight )
Ghee-1/4 cup,
Yogurt-1/4 cup,
Water- less then 1/4 cup.
Ghee for frying,
Little water in a small bowl for brushing the edges of the rolled gujia dough.
Note: Initially i had made the dough using 2 cups of flour according to the recipe, but after filling the gujias,there was still some filling left for 6 more gujias. Had to knead 1/2 cup of flour with 2 tsp of ghee and 1 tsp of yogurt and little water.
You can add 1/2 cup of flour in the initial kneading to avoid making the dough again.
Method:
Sieve flour and measure 2 cups in a bowl.
Add 1/4 cup of melted ghee and mix the dough.
Add 1/4 of beaten yogurt.
Mix again and then gradually add 2 tbsp of water each time to get a dough which is a little stiffer then puri dough.
You will require less then 1/4 cup f water for kneading the dough.
Cover the dough and let it rest for 1/2 hour.
Filling- Roast the nuts in kadahi for few seconds.
Chop the nuts and keep in a bowl.
Grind the cardamoms seeds and keep in a bowl(covered)
Heat a heavy bottom kadhai and add 2 tbsp of ghee.
As ghee heats up lower the heat and add 3/4 cup of suji or semolina.
Using a flat spatula,keep frying the suji till it changes its colour to light pink(approx 7 minutes)
As the suji is lightly fried,add the chopped cashew and almond nuts.
Stir for 2 minutes more, then add the kishmish or raisins.
Close gas.
Keep stirring and tossing for another minute as the kadhai is hot.
To brown the suji evenly we need to constantly mix and stir the suji while it is on heat.
Remove the mixture in a bowl from the kadahi.
Leave it to cool in the bowl.
When the suji mixture has cooled down,add the powdered sugar and cardamom powder.(add sugar according to the sweetness you prefer)
Filling:
Knead the dough for few seconds after it has rested for 1/2 hour.
Divide the dough into 30 small balls for 2 and 1/2 cup of dough.
For 2 cups I divided the dough into 25 small balls.
Make each ball round and smooth and cover with a cloth as you do the filling.
Using a rolling pin roll each ball into a 4 inch circle.
Fill 1 and 1/2 tsp of suji filling in the center.
Using your fingers brush around the edges with water.
Lift the dough from the top and cover the filling to close the circle into crescent shape.
Press the edges and make short folding from the top to the end.You can lift the filled crescent dough and do the folding by keeping it on your palm.
Press the folding again so that it does not open while frying in hot oil.
Place the filled gujias in a plate and cover with a cloth as you do the fillings.
You can either do all the fillings and then start the frying process or do the frying in batches.
Heat ghee or oil in a kadhai for frying.
As ghee heats up,lower the heat and put 5 to 6 gujias in the kadhai.
After few seconds the gujias will come up and start to float in ghee.
Using a spoon,flip the gujias or turn upside down.
Keep turning the gujias so that it is fried evenly on both sides in low heat.
When the colour of gujias turn to light golden,take out in a plate.
Drain out the excess ghee and place the fried gujias on a plate lined with a paper towel.
Likewise fry all the gujias in batches in low heat.
Leave it to cool and then keep in a container.
It taste very delicious when eaten fresh and warm.
Makes 25 to 30 gujias.
