Rasmalai

# Rasmalai Recipe: A Sweet Delight from Mom’s Dosa in Cloverdale

## Introduction/Description
At Mom’s Dosa in Cloverdale, we pride ourselves on serving authentic Indian dishes that evoke the flavors of home-cooked meals. One of our favorite desserts is Rasmalai, a rich and creamy Indian sweet made with soft cheese dumplings soaked in sweetened milk. This recipe combines traditional techniques with easily accessible ingredients, allowing you to bring a taste of India to your kitchen. Whether you’re celebrating a special occasion or just indulging your sweet tooth, Rasmalai is sure to impress!

## Ingredients List
For the Rasmalai:
– 1 liter whole milk
– 1/2 cup lemon juice (freshly squeezed)
– 1 cup sugar
– 4 cups water
– 4 green cardamom pods (crushed)
– A pinch of saffron strands (optional)
– 1/2 cup heavy cream
– 2 tablespoons chopped pistachios (for garnish)
– 2 tablespoons chopped almonds (for garnish)

## Instructions/Steps

### Making the Rasgullas:
1. **Boil the Milk**: In a large pot, heat the whole milk over medium flame and bring it to a boil.
2. **Curdle the Milk**: Once the milk boils, reduce the heat and slowly add the lemon juice, stirring continuously until the milk curdles. You should see the whey separate from the curds.
3. **Drain the Curd**: Pour the curdled milk through a muslin cloth or fine strainer, and rinse under cold water to remove the sourness from the lemon juice. Squeeze out excess water.
4. **Knead the Dough**: Transfer the drained curds to a bowl and knead them for about 5-7 minutes until smooth. Make small balls (about the size of a marble) and flatten them slightly to form small discs.

### Preparing the Syrup:
5. **Make the Sugar Syrup**: In another pot, combine water, sugar, and crushed cardamom pods. Bring to a boil, stirring until the sugar dissolves.
6. **Cook Rasgullas**: Gently add the cheese discs to the boiling sugar syrup and cook for 10-12 minutes. They will double in size. Once done, turn off the heat and let them cool in the syrup.

### Making the Ras:
7. **Prepare the Milk Mixture**: In a separate pan, boil the remaining milk and reduce it to about half its volume. Add saffron strands (if using) and cook for few minutes.
8. **Combine Rasgullas and Ras**: Add the cooked rasgullas to the reduced milk and simmer for about 10 minutes. Add heavy cream for added richness.
9. **Chill and Serve**: Allow the Rasmalai to cool down and then cover it. Chill in the refrigerator for at least 4 hours before serving.

## Cooking Time
– Preparation time: 30 minutes
– Cooking time: 30 minutes
– Total time: 1 hour
– Chilling time: 4 hours

## Serving Size
– Serves up to 4 people.

## Tips and Variations
– For a different flavor, add rose water or kewra essence to the milk while reducing it.
– Experiment with different nuts for garnishing, such as cashews or walnuts, for a unique touch.
– Make a saffron-infused syrup by soaking saffron in warm milk and adding it to the regular sugar syrup for an extra fancy version of Rasmalai.

**Disclaimer**: This Rasmalai recipe is intended as a reference and may differ from the method used at Mom’s Dosa in Cloverdale. We invite you to visit us to experience our authentic dishes prepared lovingly by our chefs.

At Mom’s Dosa, we are passionate about Indian cuisine and excited to share delicious recipes with you. Come dine with us to savor the best of Indian flavors!