Among the variety of Indian sweet dishes, Rasamalai holds a pride of place. The sweet dish is made with pedas in rabdi. It is juicy, creamy, and smooth, and not too sweet. Rasamalai is prepared by boiling milk and adding white vinegar so that milk splits.
The split milk is then drained through a sieve and wrapped in a muslin cloth, out of which semi-solid split milk is formed. This is then made into a dough by adding a little bit of corn flour and small balls or pedas are cut out of it, which is then cooked in boiling sugar, and a little bit of milk powder and water. The pedas are then put in rabdi, which is made by boiling milk, and adding sugar, flavouring of saffron, a teaspoon of elaichi powder, crushed almonds, and crushed pistachios.
Rasamalai is believed to have originated in Eastern Bengal. Although some legacy sweet shops lay claim that they were the first to make Rasmalai.
Rasmalai
Here is the recipe for Rasmalai:
Ingredients:
• 1½ litres milk
• ½ tsp elaichi powder
• 10 crushed almonds
• 10 crushed pistachios
• 1-2 tsps cornflour powder
• 4 tbsps milk powder
• 3 tbsps of white vinegar
• A few saffron strands
• A bowl of a few crushed ice
• Sugar
• Water
Method:
• Mix 3 tbsps of white vinegar and three tablespoons of water in a bowl.
• Pour 1 litre milk in a pan and bring it to a slow boil on high flame while continuously stirring for five minutes.
• Put the white vinegar and water, intermittently, mix in the milk and continue stirring till the milk splits.
• After the milk splits, water should come up to the surface.
• Strain the split milk through a sieve covered in a muslin cloth and drain out excess water and keep aside the wrapped the semi-solid split milk.
• Press the milk wrapped in cloth with a pan to endure excess moisture.
• In a pan, add ½ litre milk and put on flame. Add 2 tbsps of milk powder and stir till the milk powder dissolves.
• Once the milk is brought to a slight boil, lower the flame to minimum, and add a few saffron strands.
• A pinch of food colouring can be added to give colour, but this is optional.
• Add 3 tbsps of sugar and continue stirring for 10 to 12 minutes on low flame.
• Add half teaspoon elaichi powder, and mix.
• Add the crushed almonds and pistachios and mix well.
• Take off the rabdi from the flame.
• In another pan, add 3 cups of water and add one cup of sugar and cook over medium flame.
• Add 2 tsps of milk powder and bring to a boil for 5 to 7 minutes.
• Remove the milk powder residue and let it boil.
• Take out the semi-solid split milk from the cloth and with your hands break it off bit by bit and then add 1 or 2 tsps of corn flour powder and mix well with your hands to mash it to a soft consistency and make a dough.
• Roll the dough lengthwise and then cut it into small balls or pedas and smoothen with your hands.
• Then, add this to the boiling sugar and milk powder water.
• If water has reduced, you can add a little bit more water.
• Cover the pan and let it cook for about 15 minutes.
• Take a bowl of a few crushed ice and put two ladles of the above mixture or syrup in it.
• Then, add the pedas into the crushed ice bowl, keep aside for half an hour, after this slowly press the pedas.
• Put the pedas into the rabdi and keep it aside for four to five hours so that the pedas absorb the rabdi.
