My 200th Post- Rasmalai | Step Wise Pics of Making Home Made Paneer & Rasmalai

200th Post?? Yes, dear friends.I have reached 200 posts in less than a year, quite a big achievement as far as am concerned since I got my little ones at home and many of the other mums might also agree with me; how difficult is blogging and clicking snaps with kids around.I learnt so many good things after starting off with blogging, especially improved culinary skills, experimenting new dishes, improving photography skills and presentation.Above all, I have made many good blogger friends whom I haven't met otherwise (virtual friends).Thanks a bunch, friends, for being part of this little space.I have another happy news to share with you all.It was my son's birthday last week and he turned five.How fast time flies off ?? I still remember the day (none of the mothers can forget, isn't it?) I received him as a bundle of joy in my arms and I stepped into the world of motherhood, and there were many other first timers as well to join the line-my dad as grandfather, my mom as grandmother, my sis as mausi and so on the list goes on as he was the first grandchild of my family !!

Watch the YouTube # shorts here.

Enough of talks, coming back to today's recipe.My birthday boy doesn't like kheer / payasam but loves sweets. So just prepared these for dessert for the celebration.Rasmalai is an Indian (Bengali) dessert consisting of soft cooked paneer/cottage cheese balls immersed in sweet flavoured milk, unlike the Rasagullas(you can find the recipe here)which are immersed in sugar syrup.I prepared the homemade paneer and so explaining that process as well.You can use the store brought cottage cheese/paneer too and start off preparing the patties. So friends, enjoy the yummy Rasmalai recipe!!

Ingredients
TO MAKE HOME MADE PANEER-
milk 8 cups
lemon juice/vinegar 1/2 cup
Other accessories-
cheese/ muslin cloth
weight
kitchen towel

TO PREPARE THE PATTIES-
sugar 3 cups
water 6 cups

TO PREPARE FLAVORED MILK-
milk 4 cups (if using milk powder to thicken ,otherwise 6 cups,boil and reduce to 4 cups)
sugar 5 tbsp
milk powder 1 cup(I used low fat milk powder)
cardamom powder 11/2tsp
sliced almonds / pistachios 2 tbsp
saffron threads a pinch

Method

TO PREPARE PANEER-
-Boil the milk in a pan ,stirring continously on medium heat. (Check whether milk is not burned at the bottom of the pan)
-Add in the lemon juice /vinegar slowly when it comes to boil.You will notice the milk fat getting separated from the whey.Simmer for 1-2 minutes and put off flame.

-Place a muslin cloth in a colander and pour the contents  into it,Squeeze it tight and remove excess water.Place the wrapped paneer under running cold water to remove sourness of vinegar/lemon juice.Squeeze all the water possible in it.
-Wrap a kitchen towel over it and start kneading on the towel to make the paneer soft.
-Flatten a bit  and place it under a heavy pan or cooker.(I filled my cooker with water and placed the paneer under that to give nice pressure.

-Release pressure after one hour if using for dishes which require crumbling or else release after 2 hours for the paneer cubed pieces so that it doesn't break.(Cut into cubes and refrigerate for further use.)

The home made Paneer ready

(Cubed pieces for making paneer based curries)

-I prepared Rasmalai out of this, so released pressure after 1 hour and crumbled it up.Kneaded the dough very smooth and soft.(just like you do it for wheat flour/atta dough for chapathis)

crumbled paneer

TO PREPARE & COOK PATTIES-

-Divide the dough into 24equal parts and start forming smooth balls.Apple a little pressure in the beginning and then release, smoothen to get the ball.
-Place a pressure cooker on medium heat and add sugar and water, bring to a boil.
-In the meantime, flatten it into the shape of patties(3/4" thick), leave aside.Repeat the same with other balls.
-Add the patties into it and close the lid, let it whistle once.Put off flame and wait till pressure is released.(I used a 5litre cooker, it can accommodate maximum of only 12 at a time (Otherwise the patties stick together as it doubles in volume). I added half the amount of water(3 cups) and sugar (1 1/2 cups) and repeated the procedure again with the remaining sugar, water and patties)

-Once the pressure is released, take out the patties and squeeze them gently to remove excess sugar syrup, keep aside. Add to a bowl of water and squeeze out excess syrup. Keep aside.

TO MAKE FlAVOURED MILK SYRUP-
-Boil the milk in a non-stick pan wide enough to accommodate the patties, keep on medium heat and keep stirring to avoid burning of milk at the bottom.Wait till it reduces to 4 cups and thickens.
OR, If you are using milk powder, then bring 4 cups of milk to boil and mix the dry milk powder in half a cup of hot milk and stir into the boiling milk.
-Add in the sugar and patties.Let it boil for another 5 minutes.
-Add in the powdered cardamom and saffron threads.(Gives a nice colour and flavour)
-Garnish with sliced almonds/ pistachios(I used sliced almonds)

NOTES
* To check the paneer if it's out of required water, take a small amount in the palm, rub for 15-20seconds.Hold it tight to see if it shapes into a ball, then it's done.
* If you are preparing paneer for other dishes, then ensure you keep it for 2 hours under the weight.
*The flavoured milk should be thick and not watery.