Today I will share a variation of the famous Indian Dessert – Rasmalai or Rasomalai(as pronounced in Bengali). The variation is Sandesh Rasomalai. . I have eaten various forms of Rasomalai in different occasion but this unique recipe was prepared and served by my Masi(Maternal Aunt).
As my earlier recipes goes, this dish is also very easy to prepare as you just need to prepare the malai(clotted cream) in your home. You can also take this recipe as a way to serve “Sandesh” or any dry sweet to guests in an exotic way.
Any Sandesh/dry sweet available in the Market – 10 nos.
3 cup milk,
1 cup sugar
Saffron, cardamom, pista, almonds.
Method to make the malai :
1. Boil the 3 cups of milk until it reduces to half its original quantity.
2. Add the Sugar and boil for 5-6 minutes till the sugar melts.
3. Add the saffron, cardamom, pista, almonds to it. Let it cool aside till it becomes luke warm. The malai for Rasomalai is ready.
Please note : Saffron although a part of the ingredients for preparing malai is used to give a yellow color to the malai. If you do not have saffron then you can definitely eliminate this ingredient from the list.
Method to make the Sandesh Rasomalai :
1. Place the Sandeshes / sweets on a serving dish.
2. Now pour the malai over the sweets in such a manner that it covers the sweets fully.
3. While pouring the malai take care that the malai is luke warm and not hot. If the malai is luke warm it will penetrate into the sweet and the flavour of the malai will enhance the sweetness of the sandeshes.
4. After the malai is poured on top of the sweets, garnish with pista and almonds. The Sandesh Rasomalai is ready.
5. Refrigerate and serve chilled.
To Prepare Traditional Rasomalai:
Traditional Rasomalai consists of flattened balls of paneer(chena) soaked in Malai. Preparing the chena balls is not only time consuming but also needs good culinary skill at the same time. So nowadays we generally avoid preparing them at home and even if we prepare Rasmalai at home, we replace the Chena balls with small Rasgullas available in the market.
I have made a few alteration in the traditional way to prepare the sweet paneer balls so that they can be cooked easily with minimum monitoring.
To Prepare the Chena Balls
Milk – 4 cups,
Sugar – 1 cup,
Water – 3 cup
1) Boil the milk and add the lemon juice so that the milk curdles.
2) Strain the curdled milk and drain out the excess water to extract the chena or paneer.
3) Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth. There must not be water remaining.
4) Mash the chena with hand to make sure that the mixture is evenly textured.
5) Make small flattened paneer balls out of it.
6) In a pressure cooker take 3 cups of water and 1 cup of sugar and bring to a boil.
7) Put the paneer balls in the pressure cooker and wait for 2 whistles.
8 ) Once the whistles are over, let the pressure cooker cool down for a few minutes.
9) Then open the cooker and take out the paneer balls and put it in a dish.Press with a spoon to drain out the excess syrup.
10) Now add the paneer balls to the Luke warm malai as prepared above.
11) Garnish with pista, raisins and walnuts.
12) Refrigerate and serve chilled.