My favourite sweet recipe

 My all time favourite sweet is rasmalai and it is very delicious and tasty.

Benefits of rasmalai

Another reason why rasmalai is better than other sweets is because it is not deep fried. Rasmalai has low salt, low sugar, high calcium, high protein and high mineral content. Even diabetics can consume low sugar or no sugar rasmalai once in a while depending on their blood sugar levels.

Rasmalai is made from spongy paneer (Indian cottage cheese) balls, which is soaked in thick reduced milk resembling clotted cream. Rasmalai is garnished with pistachios, almonds, saffron and other dry fruits.

Cottage cheese, as we all know, is full of protein, which is good for increasing muscle mass that keeps us healthy. The dry fruits are rich in antioxidants that fight the free radicals in our body and reduce our chances of getting sick. Milk is full of calcium and protein, which only adds to the overall nutrition.

Saffron is another important ingredient of rasmalai. Saffron helps in curbing the cancer cell growth by penetrating into cancer cells and giving them the signal of apoptosis (a type of cell death), which kills the cancer cell on its own.

Ingredients for Rasmalai Recipe

Milk 10 cups

White vinegar 8 teaspoons

Refined flour (maida) 1 tablespoon

Cornflour/ corn starch 1/2 teaspoon

For Syrup

Sugar 1.2 kilograms

Milk 2 tablespoons

For Rabdi

Milk 10 cups

Sugar 6 tablespoons

Saffron (kesar) a few

Pistachios for garnishing

Method

Step 1

For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F. 

Step 2

Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Step 3

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Step 4

Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. 

Step 5

Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.

Step 6

To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard.

Step 7

Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Step 8

Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syru

Step 9

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.

Step 10

Remove from the syrup with a slotted spoon and place in the reserved syrup. 

Step 11

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides of the pan and drop it back into the milk.

Step 12

Add the sugar and saffron, and cook for five minutes longer. Transfer to a deep bowl. Remove each chhenna patty from the syrup, gently press to remove excess syrup and dip into the rabdi.

Step 13

Chill for at least two hours so that the chhenna patties absorb the rabdi. Serve.

Nutrition Info

Calories : 7658 Kcal

Carbohydrates : 1406.5 gm

Protein : 134.7 gm

Fat : 166.5 gm

Other : 0

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet