I have not been in the best of health these days. The flu and fever have taken a toll on my health. There are many things that I want to do but the energy levels are so low that I hardly can. Like a ritual I logged into the social networking sites ...... and I could see posts on "Earth Day" and slogans like "Reduce Recycle Reuse .... blah blah blah". Earth Day .... Really !! Like I had the choice of going and living in another planet. It is not about one particular day, rather about what choices we make everyday. I am not against spreading awareness but it is about how much we practice the same.
So one day when the milkman left me few extra packets of milk I decided to make rasmalai from it. It was the first time that I was going to try it. Rasmalai is a very popular indian dessert made from soft cottage cheese and dunked in flavored saffron milk. These are easy to make that if you make it once you kind of get addicted.
Milk - 3 liters
Vinegar - 3-4 tsp
Sugar - 1 cups (You can add more sugar to the milk syrup per taste)
Saffron for garnishing
Method of Preparation
1. PREPARING THE CHEESE/ CHENNA
Boil 2 liters of the milk in a heavy bottomed over medium-high heat, stirring frequently making sure that the milk does not burn on the bottom of the pan.
As the milk comes to a boil, add vinegar slowly and stir the milk gently. The cheese will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the cheese in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the vinegar. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. Your palm will be little greasy.