Desserts and Sweets Recipes - Rasmalai

Ingredients

• 1.2l/2 pts milk

• 30ml/2 tbsp lemon juice

• 350g/12 oz sugar

• 2.25l/4 pts water

• 10ml/2 tsp semolina

• 10ml/2 tsp kewra or rose water

• 1.5ml/1/4 tsp ground cardamom

• 300ml/1/2 pt double (heavy) cream, whipped

• 25g/1 oz pistachios, finely chopped

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Method:

1. Boil the milk then add the lemon juice and remove from the heat. Leave for 2 minutes to separate. Strain through a muslin (cheesecloth) and reserve the whey for cooking lentils or vegetables.

2. Rinse the curd or paneer with cold water then press under a heavy object to squeeze out all the water for 30 minutes. Bring the sugar and water to the boil then leave to simmer.

3. Mix the semolina into the paneer with the palm of your hand until it is soft and springy. Divide into 14 equal balls. Add the paneer balls to the boiling syrup and cook for 1 hour until the syrup is reduced by three-quarters.

4. Leave to cool then chili for 3-4 hours and stir in 5ml/1 tsp of the kewra or rose water just before serving. Mix the remaining kewra or rose water and the cardamom into the cream.

5. Dip each rasgulla into the cream mixture and place them on a serving dish. Pour over the remaining cream and sprinkle with the  pistachios. Serve cold as a dessert or at tea.