When making single serve sweets, how can I not make Rasmalai? Rasmalai is one of my favourite sweets from childhood. My dad introduced me to rasmalai when in Pondicherry. We used to visit a Bengali sweet shop where he bought me rasmalai with some other milk sweets. Somehow the taste of rasmalai I tasted over there lingers even today and any picture of rasmalai kindles those memories. I never thought I would make milk sweets when I grow up, but once I caught the hang of it, there is no turning back. If you check out the Sweets recipe index of the blog, you will find numerous milk sweets and I am mighty proud of it. If you remember my April Indian milk sweets marathon, you would surely understand my craze for milk sweets.
So when I decided making single serve sweets, I decided that rasmalai would be part of it. The base for the best rasmalai is the paneer. If your paneer is good, then the rasmalai would be nice and spongy but if there are issues, then they won’t turn good. As I have been making malai paneer regularly, I made a batch and tried using it up for this recipe. The batch I made had some water content in it and I didn’t think about it when I tried. The first batch of the paneer discs dissolvedinto the mlk while boiling. I had it as kheer that day and for the second try I remade my paneer, this time taking cake to remove as much as water possible. The second trial turned out good. As this is for single serving, the procedure is quite different from the usual rasmalai making. Usually paneer discs are cooked in sugar syrup. Milk is reduced and the cooked discs are added at a later stage. But for this paneer itself is cooked in milk to avoid any wastage of syrup or milk. That is the main point of making single serve dishes, right? So are you interested to know more. Keep reading the recipe and enjoy it.!
Paneer – 40 gm
Milk – 1/4 cup
Amul Fresh Cream – 1/4 cup
Saffron – a pinch
Cardamom Powder – a pinch
Erythritol – 1 tsp
Stevia – 1/4 tsp
Pistachio For Garnish
Knead paneer until it resembles a smooth dough.
Divide it into two and shape them into flat discs.
In a sauce pan mix together milk, cream, cardamom powder, stevia, erythritol and saffron.
Bring it to boil.
Add the paneer discs, keep flame low and cook for 5 – 10 minutes.
The paneer discs will puff up and you will see cream forming a layer on top. Once the milk mixture is nice and thick, remove from flame and allow it to cool completely.
Refrigerate it until chilled.
Transfer into serving bowl, garnish with chopped pistachios and serve immediately.
If using only stevia add 1/2 tsp and omit erythritol.
If you want to add regular sugar then use 1 tbs of sugar and omit stevia and erythritol.
Use my soft malai paneer for the best results. Click on image for recipe.