I couldn’t participate in the last two ICC’s but this month’s challenge was too delicious to pass on. When Srivalli announced Rasmalai for this month’s ICC, I was dancing with joy, just with the anticipation of eating freshly made yummy rasmalai right at home.
I could care less for the dust in the attic or the long growing weeds in the front yard or the umpteen numbers of boxes that need to be unpacked before we can see at least take a step in the basement. I forgot about all the chores for about 2 hours this past weekend to make these soft snowballs and the end result was so sweet and delicious that it was all worth it.
Have to thank Lavanya for the recipe and Srivalli for choosing it for ICC. I can see this dish being made in my house many many more times. So without further ado, here’s how I made them.
For the Snowballs (Paneer balls):
- 4 cups milk Whole (1 liter)
- 3 tbsps Vinegar
- 1 cup Sugar
- 5 cups Water
For the Ras:
- 4 cups Milk Whole – (1 liter)
- ¾ cup Sugar
- pinch Saffron
- ½ tsp Cardamom Ground
- 2 tbsps Nuts – , chopped (I used chopped pistachios)
First make Paneer:
- Bring milk to a boil in a heavy bottomed sauce pan. At this point, add vinegar and stir. When milk starts to curdle, immediately turn off the heat.
- Drain into a clean cheesecloth (I used my husband’s kerchief instead), pour cold water to remove the vinegar. You can save the whey water for future use, but I let it go in the drain—I’ll save it the next time.
- Hang the cheese for about ½ hour to drain out any excess water.
In the mean time start making the ras:
- In a large non-stick pan, boil milk until it simmers down to half the volume, takes about 45minutes – 1hour. Rub saffron with few drops of milk and add to the milk before boiling.
Now is the time to make the snowballs:
- I followed the tip from the lovely ladies at Show me the Curry and kneaded my paneer in the food processor. I pulsed for about 1 minute and the paneer came out just perfect, soft & smooth.
- Roll paneer between both the palms to make the balls and make sure they are as smooth as they can be with no cracks. Keep aside.
- In a pressure cooker, take 5 cups water and 1 cup sugar; stir until sugar dissolves. Slowly drop the paneer balls and let them cook for 1 whistle. Turn off the heat and exactly after 5 minutes, set the cooker in the sink and pour cold tap water to cool the cooker.
- When cool enough to handle, remove the now puffed up paneer balls into a container along with some sugar syrup. Let cool.
In the meantime finish the ras:
- When the milk cooks down to about half, add sugar and cook for another 10-15 minutes. Finally add cardamom and chopped nuts.
- When the paneer balls are cool enough to handle, gently squeeze out the sugar syrup and put them in a serving bowl. Pour ras on the top and refrigerate for at least 2-3 hours. Enjoy!!