Rasmalai: A traditional Bengali confection to grace your feast

When is it not a perfect time to relish some treacly sweet Rasmalai? This conventional Bengali last-course made of condensed milk and sugar syrup fills your mind and stomach, and leaves a hint of fine saffron and cardamom in your maw. 

Ingredients

For paneer balls

3 cups of milk

1 tsp lemon juice

1 tbsp vinegar

2 cups of water

1 cup of sugar

1 tsp crushed cardamom

For rabri (syrup)

2 cups of milk

½ cup sugar

4 tbsp condensed milk

1 tsp crushed cardamom

3-4 tbsp crushed almonds, cashew nuts and pistachios

1 pinch of saffron  

Preparation
For paneer balls
Boil milk in a sauce-pan
Add vinegar and lemon juice
Stir well as the milk curdles up, remove the pan from the flame
Drain the milk curdles to a cotton cloth, make a knot with the cloth and squeeze out excess water
Hang the knotted cloth with milk-curdles for 30 minutes to let dry
Knead the dry milk-curdles well for 2-3 minutes
Make fine balls out of the kneaded milk-curdle (paneer)
Boil water in another sauce-pan, add sugar and cardamom
Stir well and add paneer balls
Cover the pan and cook for 8 minutes
Drain the cooked paneer balls and squeeze out water
For rabri
Boil milk in a sauce-pan
Add sugar, condensed milk, cardamom and saffron
Stir well until the milk thickens
Remove the pan from flame and let the mixture cool
Add paneer balls into the mixture
Garnish with crushed almonds, cashew nuts and pistachios
Serve chilled

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