There are many recipes in India that turn milk into something incredibly delectable. Rasmalai is one such dish. It is sweet, spongy, creamy dumplings in sweet flavoured milk. However, since it is so yummy it takes a great deal of effort to make it from scratch. Traditionally, it is made with fresh cottage cheese (made by curdling cow’s whole milk,) and turning them into dumplings and soaking them in sweet smelling spiced milk. But as a newbie cook I had learnt this recipe with this mix and if one lives in a place where all these ingredients are not easily available, you have this mix to go to.
Back when washing machines were not that common in India and heat-and-eat food items were still far from being in the market, our mothers had one weapon in their artillery, the Gits Instant Mixes. They can be called the Betty Crockers of India with a larger range of recipes. So when I got married I knew I had to have them around, whether it was guests visiting for a long stay or a last minute recipe on a lazy Sunday.
So this Rasmalai recipe is just as authentic as you can get. Although it is not mix-and-heat easy, it has most things you will need right in the box. Still you can add your own twist to it!
For this you will need:
Gits Instant Rasmalai Mix.
Ghee (clarified butter)
Dry Fruits crushed coarsely (optional)
Cooker or slow cooker
Before we start on the dumplings, we need to get the syrup ready. For this add sugar and water, for this dish, use 200 gm of sugar 200 ml water. (The standard sugar syrup is half the water to the sugar, i.e. 2 cups of sugar will be heated in 1 cup of water.) Heat on a high sim when dissolving the sugar and then on low sim. Keep stirring until the syrup is thick enough to stick between your thumb and the index finger.
For the dumplings we use the milk solids. Pour the mix into a mixing bowl, add milk and 1 and 1/2 tsps of ghee (clarified butter).
Mix them well and shape them into flattened discs. Although the instructions say we must boil them in water, I am steaming them in a cooker. Once done, apply some ghee on the slow cooker vessel or your pressure cooker plate, and let them steam for 10-12 minutes. You can use a microwave too if you wish, just don’t forget to apply the ghee on the microwave dish.
Once these dumplings cool down, remove them from the plate and let them air for about 5 minutes. Then dunk them in the sugar syrup. The sugar syrup should be cold at this time, and the dumplings must immerse in them completly.
This is the easiest part. Just empty the contents of the other pack into the milk. Add the crushed nuts and dry fruits at this point. You can also add the strands of saffron for an excellent colour. Keep stirring till it gets a little thick. The vessel you use for the milk must be much bigger than the quantity of milk, as you will be adding the dumplings to the vessel later.
Just let this milk cool down and then store it in the refridgerator. Once the dumplings have absorbed a good amount of the syrup, you can put the dumplings into the milk so they absorb the milk and get their creamy texture. Do this at least 3-4 hours before serving. Serve this delicious dessert chilled.