Rasamalai, a Bengali sweet/dessert made with cottage cheese soaked in thickened milk. Rasamalai is one of the sweet, which I love most mainly because of its texture, its mild sweetness.
For the malai patties:
For the syrup
For the malai sauce
/ corn flour
or as required
For the malai patties
Boil 8 cups of milk.
When the milk starts foaming up, simmer the flame and add vinegar.
Stir continuously until milk curdles and way water gets completely separated. Hin
Place the cheesecloth over the colander and pour the milk mixture.
Cover and leave it for about 30 minutes and then squeeze to remove excess water if any.
Transfer this milk crumbles to the blender and pulse for few seconds until it forms a smooth texture.
Scrap the sides and transfer them to a plate.
Knead them again to form a smooth dough.
Divide them into 10 equal size balls.
Make them into patties by pressing them gently. Make sure it has smooth edges and does not break on the sides. And set aside.
For cooking the malai patties
Keep a wide pan on the stove in medium heat.
Add 1.5 cups of sugar and 4 cups of water and bring it to a rolling boil.
When sugar dissolves completely, gently slide the patties in the pan one after the other.
Cover the pan with a lid and allow it to cook for about 12-15 minutes, flip the patties occasionally.
The Patties must doubled its size now.
Keep it aside for about one hour to bring it down to the room temperature.
Once cooled down, gently squeeze the excess sugar syrup using flatten spatulas. And set aside.
For the malai sauce
Keep a wide and heavy bottomed pan in low heat.
Add milk and bring it to boil.
Then add saffron and cook in low heat for 15-20 minutes until it reduced to half its quantity.
Meanwhile in a small mixing bowl, dilute corn flour in a tablespoon of water and add it to the milk.
Add sugar and cardamom powder. Stir.
Set the heat to medium, and add malai patties.
Cook it for about 5 minutes until patties absorb the flavors of the milk.
Transfer it to a serving bowl and garnish with mixed nuts.
Serve hot. Or bring it down to the room temperature and refrigerate for about 3 hours and serve chilled.
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