Rasmalai

This Bengali dish won't be so easy to prepare but i did it! This recipe uses pure milk and sugar content with some saffron and dry fruits.

Yield:  4

Ingredients:
 
       Milk                            6 Cup
       Sugar                          1 Cup
       Lemon Juice               3 Teaspoon      
       Cardamom Powder    1/2 Teaspoon
       Rose water                 1 Tablespoon
       Pistachio                     15 (grated)
       Almond                      9 (Split into two)
       Muslin Cloth            


Direction:

 Heat 4 cups of milk on medium flame with continue stirring so it won't burn from bottom. Take 1 big lemon or 2 small and take out juice with stainer so it won't contain the residue of lemon skin,mix the juice with some hard water and make it into 3 Teaspoon of juice.Once milk comes to a boil add lemon juice and keep on stirring ,turn off the flame and let it cool for 5 minutes.

Now you will find milk separated from the whey. Drain the milk into muslin cloth and wash it with cold water for 3 times so it will separate lemon content. The left over in the muslin cloth is now called as panner and we need to drain maximum water so cover the muslin cloth into a ball shape and let it sit under heavy bottom pan so we can reduce water content in panner.

Once the panner is soft enough with minimum content of water then smash it with hand for 3-5 minutes to make into smooth dough.This dough should not be very soft or very hard, it should be just smooth.To check if dough is right take small panner and rub in between palm to make small smooth ball if does then you're dough is fine.

Prepare 15 small balls of panner and pat them in the middle to make it like cutlet shape.

In a pressure cooker add 4 cups of water with 1 cup of sugar and heat until it comes to boil. Add panner balls and pressure cook for 2 whistles. Just after 2 whistle let it cool for 5 minutes then run cool tape water over the cooker and open it.

Your Panner balls are ready and cooked. Now boil 2 cup of  milk until it turns into 1 and half cup then add saffron and panner balls,let it cook for another 15 minutes then cool it on room temperature.

Refrigerate Rasamalai and serve with garnish if Almond and pistachio slices.

Things to Remember:

1. If panner get too hard then mix little water and again smash until turns like smooth dough.
2. If panner is too soft them take the panner dough and wrap into paper towel and again let it sit under heavy bottom pan for another some 10 minutes.
3. Panner balls doubles in size when cooked so always use pressure cooker which can accommodate at same time the number of balls you're cooking.