SWEET RECIPE

Rasamalai is a popular Indian dessert that is enjoyed across the country and around the world. It is a milk-based sweet that consists of soft and spongy cheese balls that are soaked in a rich and creamy sweet milk sauce. The dish is served chilled and garnished with chopped nuts, saffron strands, and sometimes with rose petals, making it a delightful and visually appealing treat.

To make Rasamalai, you will need the following ingredients:

For the cheese balls:

1. 1 liter of whole milk

2. 2 tablespoons of white vinegar or lemon juice

3. 2 tablespoons of all-purpose flour

4. A pinch of baking powder

For the milk sauce:

1. 1 liter of whole milk

2. 1 cup of sugar

3. 4-5 green cardamom pods, lightly crushed

6. A pinch of saffron strands

7. 1 tablespoon of rose water (optional)

8. Chopped pistachios and almonds for garnish

Instructions:

1. To make the cheese balls, pour the milk into a heavy-bottomed pot and heat it over medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pot.

2. When the milk comes to a boil, turn off the heat and add the vinegar or lemon juice. Stir the milk gently until it curdles and the whey separates from the curd.

3. Strain the curdled milk through a muslin cloth or a cheesecloth to separate the curd from the whey. Rinse the curd under cold running water to remove the sourness of the vinegar or lemon juice.

4. Squeeze out the excess water from the curd and transfer it to a mixing bowl. Add the all-purpose flour and baking powder to the curd and knead it into a smooth and soft dough.

5. Divide the dough into small portions and shape them into smooth balls. The balls should be slightly flattened and should not have any cracks or lumps.

6. In a separate pot, bring the sugar, milk, and cardamom pods to a boil. Reduce the heat and let the milk simmer for 10-15 minutes, stirring occasionally.

7. Add the saffron strands to the milk and stir until they dissolve. You can also add a tablespoon of rose water to the milk for a fragrant flavor.

8. Gently slide the cheese balls into the simmering milk and let them cook for 10-12 minutes. The cheese balls will puff up and float on the surface of the milk as they cook.

9. Turn off the heat and let the Rasamalai cool to room temperature. Once the dish is cool, transfer it to the refrigerator and let it chill for a few hours.

10. To serve, transfer the Rasamalai to a serving dish and garnish it with chopped pistachios and almonds. You can also add a few saffron strands and rose petals for an elegant touch.

Tips:

• Be sure to use whole milk for the best results, as the fat content is important in making the chenna.
• Do not knead the chenna for too long, as it can make the rasamalai tough instead of soft and spongy.
• If the syrup is too thin, let it simmer for a few more minutes until it thickens to your liking.

Rasamalai is a delightful and creamy dessert that is perfect for special occasions and celebrations. The dish is easy to prepare and can be made ahead of time, making it a great dessert to serve to your guests. The spongy cheese balls soaked in sweet and creamy milk sauce create a perfect balance of flavors that is sure to satisfy your sweet tooth. Give this recipe a try and enjoy the flavors of this traditional Indian dessert.