Rasmalai (Indian Cheese and Milk Dessert)
Rasmalai is a chilled Indian dessert of soft cheese dumplings sitting in thickened, cardamom-scented milk. The dumplings are made from paneer kneaded with a little maida, which gives a smooth, tender texture. They are simmered in sugar syrup, then squeezed and moved into the milk, which is reduced to a third of its volume for body. Because everything is served cold, it is a good dessert to make ahead.
Instructions
Crumble the paneer into a bowl and knead it until it holds together. Add 2 tbsp of the maida and knead with the heel of your palm until the dough is smooth.
Divide the dough into sixteen equal portions. Roll each into a ball, then press it gently to flatten it slightly.
Slice the almonds and pistachios thinly. Dissolve 2 cups of the sugar in 2 cups of water in a pan and bring it to a boil.
Lower the paneer balls slowly into the boiling syrup and cook on high heat for ten minutes. Sprinkle in a little water and the remaining ½ tbsp of maida, bring back to a boil, and cook for a few more minutes.
Meanwhile, boil the milk in a thick-bottomed pan. Lower the heat and keep boiling until it has reduced to a thick consistency, about one third of its original volume.
Stir in the remaining sugar and the cardamom powder and keep boiling until the sugar has dissolved. Take the pan off the heat, let it cool, and refrigerate for 1 hour.
Stir the sliced almonds and pistachios into the chilled milk. The source also mentions orange powder at this point, but it is not in the ingredient list, so it is left out here.
Squeeze the syrup out of the paneer balls and put them into the chilled sweetened milk. Refrigerate for another half hour and serve cold.
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