Rasmalai Paneer payasam
Full fat milk 1 litre Curd| yogurt 3 tblsp Ice cubes few Sugar 3/4 cup ( can make it to 1 cup) Water for sugar syrup 1 cup Sooji | rava 1 tsp (optional)
Boil the milk in a heavy bottomed vessel and once it comes to rolling boil simmer the flame and add the yogurt to this and mix well.
The milk will start curdling. Then switch off the flame. Immediately add the ice cubes. Sieve this in a clean cloth and drain the water. Wash this You can use this water for making chapathi. Chenna is ready.
Squeeze the water and hang the chenna for 2 hours. Let the water completely drain.
After 2 hours take out the chenna from the cloth and transfer to a wide bowl.
Add the rava(if adding) and knead the dough for 20 minutes. This will make it soft. If it is not kneaded wel you won’t get soft rasgullas. So be patient and knead it well. Listen to you favourite music and knead the dough. Make them into medium sized balls.
In a pressure cooker add the sugar and water and let it come to a boil. No need to check the String consistency. Add the rolled balls to the sugar syrup and cover the pressure cooker. Keep the flame high and let be for 5 minutes. Even the whistle comes it is ok. Let this be in very very low flame for 5 minutes. Switch off the flame. Let the pressure subside on it own. Open the cooker and the rasgullas are done. This will increase in size mostly double. So just chose a cooker accordingly.
Soft sopongy rasgullas are ready to serve. Do no keep it in the refrigerator. Else it will become harder.
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