Indian sweets are really good. We call it "Mithai", it literally means sweet in Hindi. I am a big fan of Rasmalai since childhood. Rasmalai is a "chenna" based sweet. "Chenna" is quite similar to ricotta cheese. Its basically prepared with chenna and milk only but we have given traditional Rasmalai a twist with pineapple.
With fresh pineapple, it tastes heavenly. There is no addition of artificial flavors, everything is prepared from scratch and that is the formula of a good dish. This dish is perfect for any festivities or just another day.
Without wasting much time, Let's start
Pineapple Rasmalai
Yield: Half kg
Total time: 1-2 hours
Ingredients
For Pineapple milk mixture
Milk, full fat 1 ltr
Saffron, 7-8 strands
Sugar, 1.5 cup
Salt, a pinch
Mixed nuts, half cup
Pineapple, grated, 1 cup
For Chenna balls
Milk, full fat 1 ltr
Vinegar, any, 1/2 cup
Cornflour, 1/2 cup
Water 1.5 ltr
Sugar 1 cup
Direction
For Pineapple milk mixture
Take milk in an open vessel like a pan on medium heat. Add saffron, salt, mixed nuts.
Add 1 cup of sugar. Mix everything properly and bring it to a boil. Let it boil for 10 mins. Keep aside
Keep another pan on medium heat. Add grated pineapple and half cup sugar to it. cook till jam-like consistency.
When both milk and pineapple mixture is slightly cool at room temperature. Mix them both. The pineapple milk mixture is ready.
For Chenna balls
Take milk in a saucepan, bring it to a boil. Add vinegar to it and stir properly. Curds will form.
Use a cheesecloth to separate water from curds.
Mash and knead curds until it has a fine texture. Also, add cornflour and mix. Use hands for the purpose.
Shape it into flat discs.
Now bring water and sugar to a boil. cook it for 10-15 mins without covering on medium heat.
Drop chenna discs into this water one by one and cook for 10 mins by covering the utensil.
Discs will get bigger in size. Give a turn to discs in between, cook for another 5-8 mins.
Gently squeeze water from the discs, Do it very carefully so that they don't break.
Drop the chenna discs into the pineapple milk mixture. Cover it properly with the mixture.
Now keep it to chill in the refrigerator for 2 hours at least.
Serve chilled.
Note
Saffron strands will give a nice color to the Rasmalai.
You may use any kind of vinegar to make curds, if you don't have vinegar then lemon juice could also be used.
You can reserve some of the pineapple milk mixtures and if your Rasmalai goes too dry you can add it on top while serving.
I hope you enjoy this super yummy recipe with your loved ones. Kids will love it.
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Let the art of food paint you.
Love, Uma