The festivities have begun at home.
We are South Indians and do not have any fasting rituals like the North Indians, but we have kolus where we arrange dolls made of clay and make different “sundals” for the nine days and a lot of sweets, made fresh each day to serve along with the sundal. It’s just another reason to have sweets at home.
For the first day of navrathri, made these awesome mouthwatering rasmalai’s. It was a “neivedhyam” but I had to take pictures of it, as it looked and tasted just awesome.
Try it out one of these days or make them for diwali, you’ll love them.
For the rasgullas:
Whole Milk – 1 litre
Lemon Juice – 2 tbsps
For the sugar syrup:
Sugar – ½ cup
Water – 1 ½ cups
For the milk(ras):
Whole Milk – 1 litre
Milkmaid – ½ tin
Cardamon (powdered) – 1 tsp
Rose water – 1 tbsp
Almonds and pistachio slivers for garnishing
For making the paneer:
In a pan, boil the milk. When the milk begins to boil, pour the lemon juice a tablespoon at a time, and wait for the milk to curdle.
When the milk curdles, strain the solids in a sieve. Wash thoroughly in water.
Press all the water out of the milk solids and tie them with a muslin cloth. Hang this cloth or just place it over the sieve for the remaining water to drain. Leave it for 15-20 minutes.
After all the water has drained out, the milk solids/ paneer should have a crumbly texture.
Keep kneading the milk solids/ paneer with your hand till the mixture is smooth and forms a dough like ball, smooth in texture.
Make small balls out of this and slightly flatten them. Repeat the same for all the paneer
To make the sugar syrup:
Boil the sugar and the water together in a large pan.
Bring this to a boil and wait till all the sugar has dissolved.
Lower the heat and keep boiling.
To make the rasgullas:
Once the sugar syrup has come to a boil, gently put the prepared paneer balls/ discs into the syrup.
Cover and cook the balls/ discs in the sugar syrup. This process should take around 15-20 minutes.
You will know the discs are done when they start to sink to the bottom.
Remove from heat and let them cool.
To prepare the milk (ras) syrup:
Boil the milk in a large pan. When the milk begins to boil, reduce the heat and simmer till the milk reduces.
Keep scraping the milk solids which form on the sides and push them back into the milk.
When the milk is almost half, add the milkmaid and cook.
Add the cardamom powder and cook for another 5 minutes.
Remove from heat and cool.
To assemble the rasmalai:
Now, your rasgullas are cooked in the sugar syrup and the milk is ready.
Remove the rasgullas from the syrup and press them gently to squeeze out the sugar syrup.
Place these into the prepared milk. Repeat the same for all the remaining rasgullas.
Refrigerate the rasmalai till it is cool.
Serve garnished with the almond and pistachio slivers and the rose water.
The rasmalai can also be made with kesar/ saffron. Instead of the cardamom powder add, kesar to the milk, you will get kesar rasmalai.
I have used low-fat condensed milk, you could also use sugar if you want.