My 50th Post and some sweet hojaye with - Rasmalai !

Blogging for me has now become an addiction of sort. My husband says you are making me fat ;) trying new recipes from all the wonderful blogs out there. One thing I have learnt from my blogger friends is not only do they share their recipes with so much care and dedication, they also inspire, impart knowledge, unite all of us under this platform. I appreciate and thank each and everyone for taking their time to visit my blog and comment on the recipes.

So, atlast I have reached the 50th post in Food Lovers and am so excited about it. Here's Rasmalai to sweeten your tongue on this occassion :D. I was planning to make this for S's birthday this week, but didnt want any disasters on that day as this is the first time I am trying this recipe. I thank Vineela for sharing this recipe with us. Rasmalai came out very nicely and I am glad S liked it a lot. Hope you all will too :).

Serves 2
Cooking and Preparation Time 30-45 mins

Ingredients :

For Milk Syrup

Milk  - 2 cups ( I used 2% fat )
Sugar - 4 -5 tbsp approx or more as you prefer

For Making the Rasgulle

Milk - 2 cups
Lemon juice - 2 tbsp
Muslin cloth
Dry cloth

For making the Sugar Syrup in which the Rasgulle should be boiled

Sugar 1/2 cup approx
Water 3/4 cup
Cardamom powder - 1/2 tbsp or 2-3 crushed

For Garnishing

Pistachios and Almonds - 1/2 cup chopped
Saffron Strands - 4-5 (optional)

Imp Note : There is a recall on Pistachios due to the fear of Salmonella outbreak right now. So, you may want to check about it and buy before doing this recipe. I had Pistachios which I purchased very earlier.

Method for making Cream with the milk :

1. Heat milk in a container and keep stirring it until it is reduced to 1/4 of its amount. Once the milk starts to boil add the sugar and keep stirring it occassionally on low heat to make it like a thick consistency. Then keep it aside for cooling.

Method for making the Paneer with which we will make Rasgullas :

1. Heat milk in a separate container and bring it to a boil. Immediately add lemon juice while keep stirring and remove from heat else the milk curdles.
2. Now pour this mixture into a muslin cloth and run it under cold water for one min. Then, tightly bind the cloth removing all the excess water.
3. Again, put the mixture into another cloth and make it complete dry. If wet you may not be able to make them as they dont hold together. So, make sure its completely dry.
4. Then, you can see nice white dough like thing. Knead it nicely. Make small and round circles with the dough and press slightly as you do for chapati dough cirlces before rolling them.
5. After preparing all of them then keep them aside to start preparing the sugar syrup.

Method for making Sugar Syrup :

1. Add all the ingredients mentioned and bring it to  a boil. Then add the dumplings or small pressed circles into it slowly and let the syrup boil covering it for few mins. You will notice that circles or dumplings will double their size.

For the last step :

1. Then remove them slowly out of the sugar syrup and add them (onl the dumplings) to the milk cream we prepared.
2. Add some of the the chopped pistachios, alomonds and saffron strands.
3. Refrigerate it for 2-3 hours before serving.
4. Garnish with chopped pistachios and almonds before serving.

Have a wonderful weekend all of you ;) !