Rasmalai recipe

I have always been inspired yet intimidated by Rasmalai.  Inspired because of its simply divine taste and intimidated because I was under the assumption that it cannot be accomplished by amateurs like me.  Well, that has never stopped me from trying it out a couple of times; needless to say, those were culinary disasters.  Always the balls of paneer just disappeared into the water, that was it!  No more rasgullas or rasmalais for me.  What was more exasperating was the rasmalai guru would not even acknowledge such a possibility!  They would be totally oblivious to my plight and say with annoying calm, "it will puff up and float on the boiling water" as if I was imagining the paneer disappearing into the water! Whew!  

Another friend suggested using baked ricotta cheese.  This was probably a tried and tested method for her, but hey, when I tried to bake the ricotta, it ran flat and could not (and would not) get up from the baking sheet.  

Since then I have stopped wasting milk and cheese in the name of Rasmalai and resigned myself to eating store bought ones for life!

My Rasmalai destiny changed dramatically just a few days before Diwali 2014.  It was indeed divine intervention that I came across the vahchef video.

It was very clearly explained and in his customary style, he made it sound so simple.  Encouraged, I bought a little whole milk, religiously followed his recipe and made ten miniature paneer balls.  I was truly thrilled with the result!  that success spurred me to try on a bigger scale and wonder of wonders I had done my first (second, actually) batch of yummy mouth watering authentic Rasmalais!!  Yes!  that was an important day in my culinary history!

I am summarizing the recipe here, but you can get detailed instructions with video on the vahchef video on YouTube. (link provided at the end of this post)

Things I used:

1 gallon of whole milk

sugar - I used the brown variety - about 150 mg (one plastic tumbler) for boiling/steaming paneer and about the same quantity for the basandi/rabdi.

elaichi 7-10 medium ones - saved the skin for boiling purpose and used the powdered elaichi for the rabdi

pacha karpuram - just about a pinhead.

white vinegar - half tumbler diluted with water the rest of the way.

ice cubes from two trays, sieve, white cloth

On one burner I started rabdi by adding half gallon milk and one can evaporated milk and letting it evaporate.  I used a wide kadai for this purpose.

  

On another burner, I boiled milk and when it rose up, stopped heat and added the diluted vinegar.  Just about when the whey was separated, added the ice cubes.  Apparently this stops the separation further and is a crucial step to get soft dough like consistency of the paneer.

I was wondering what would happen to the ice cubes and how long I would have to wait before it can pour this into a sieve with the cloth lining.  I needn't have been concerned, the ice cubes melted almost immediately because of the heat. 

Then I tied up the paneer in the cloth and let it drain for a couple of hours.

In about an hour the rabdi had evaporated enough, I added sugar and turned off the heat a after it was completely melted.  Then added elaichi powder and camphor.  

In a couple of hours most of the water had drained.  There was still some moisture, which can be removed by rolling it in a clean kitchen towel.  This process also makes it into a soft dough.  I was able to make about 30 medium sized paneer balls.

Then I set the water boiling with sugar and water in the ratio of 1 is to 6.  I added elaichi skin to this pot.  When it started boiling, I put in about 6 balls and let it cook for 5 minutes with a covered lid.  (by this time they puffed up to double their size)  I took them onto a little bowl in which I had taken the sugar water before it reached boiling point.  Almost half way through, I added more cold water to the boiling pot to retain the sugar water ratio.  ( Apparently, this is another crucial point in rasmalai making - the water has to be boiling, and the sugar helps cook the paneer and prevents it from breaking down; and the ratio should be maintained, that's why we add water to prevent it from  thickening up in this process)

 When it was somewhat cool, I drained water slightly (about 50%) from the paneer balls (giving it the characteristic somewhat flat shape) and added them to rabdi.  Only when it soaked up the rabdi for nearly 24 hours had the rabdi had penetrated till the centre.  When we sampled it after a couple of hours of soaking, it was not quite ready then.  Then added some crushed badam and cashew for garnishing.

Vahchef youtube link:Vahchef Rasmalai then and now