This year’s Father’s day gift to my husband was Rasamalai. It’s a favourite dessert of ours. I had frozen paneer, so I decided to go ahead with it. I had to defrost it in the microwave for a few minutes till the cubes softened enough to be ground in the mixie.The result was good, though the paneer discs were not smooth. Fresh or refrigerated paneer would have given better results. Also the sugar used for cooking the paneer should not be reduced, for better taste. I googled for recipes using readymade paneer and found one from youtoocancook.net. I followed the method but not the exact measurements. I didn’t have time to make the rabri so I used evaporated milk. For a first attempt it was good.
For the paneer discs (rasagullas)
Frozen paneer cubes – 400g
Sugar – 4 tablespoons
Water – 2 litres
Cardamom pods – 5
For the saffron milk
Evaporated milk – 1 litre
Cardamom pods – 5
Saffron strands – 1/2 teaspoon
Sugar – 2 heaped tablespoons
Pistachio nuts, halved – 10
Boil the evaporated milk with sugar, lightly crushed saffron, cardamom and pistachios. Adjust the sugar and keep aside.
Defrost paneer in microwave till soft enough to grind, about 5 minutes. Grind in mixie, then knead the ground paneer into a dough.
Set the water to boil along with sugar and cardamom.
Pinch portions of the paneer, roll and flatten them into discs with hands. Gently place them into the boiling water with a spoon. Cook for 5 minutes, they would have doubled in size now, gently turn them over and cook for 3 minutes. Take the discs, one by one, gently press with another spoon to see if they spring back. If they do, they are cooked. While removing the discs, squeeze each, with a spoon to remove the water.
Place the paneer discs in the saffron milk. Leave them to soak for some time.
|Added some extra saffron and sugar 🙂|