There are some sweets that look very royal, very fancy; yet when you start making them, you realize how easy they are to make. Malai sandwich is one such. Time and patience, are however, essential here. Malai sandwich is not quick to make, but that's only because it involves a lot of sitting time. Ideally the rasgullas should be made a day in advance so that they have soaked in the syrup and have become sufficiently sweet.
1. making the paneer
2. making the rasgullas
3. making the sandwich
The problem in my house is that my kids will want a bite or more after every single step. So by the end of the second step half of it is gone already. In fact there have been times when we have never reached the malai sandwich stage ;) When you do though, it's worth the wait!
So let's get started.
Ingredients:
For the rasgullas:
- 2 litre milk (I generally use 1 ltr full cream milk and 1 ltr low fat; all low fat is ok too. If you use full cream only, make sure you remove some of the fat layer, else the rasgullas tend to loose some fat when steamed; the fat globules float on the syrup and that looks yuckky!)
- 2 tbsp vinegar (curd or curd whey or lemon juice is good too)
- 1 tsp fine sooji
- 1 cup sugar
- 2 and 1/2 cups water
- cardamom seeds (optional)
For the filling:
- 1 and 1/2 cup milk powder
- Few strands of saffron
- 1/4 cup milk
- 1 tsp ghee
- 1/3 cup powdered sugar
Recipe:
Making the rasgullas:
1. Bring the milk to boil.
2. Add the vinegar and stir till the paneer separates.
3. Strain the paneer, wash with cold water and let it rest in a strainer till most of the water drains. Make sure it doesn't become too dry. It should be knead-able and not too crumbly.
4. Add the sooji and knead the paneer till it becomes soft. Make sure there are no lumps.
5. Roll into cylindrical balls. Remember not to make the balls too big, because they are going to double up. With the quantities mentioned you should be having approximately 12-15 balls.
6. In a pressure pan, add the water and sugar and bring the mixture to a boil.
7. Add a few cardamom seeds (optional).
8. Add the paneer balls slowly, then cover the lid and pressure cook for 3 whistles. Yup, it's that easy.
9. Open the lid and let them cool at room temperature. The balls will be fragile and will need careful handling. Don't worry, once they sit in the fridge for a few hours they become tougher. Keep them in the fridge with the syrup for at least 4 hours or preferably overnight.
[Tip: Keep them in an unattractive opaque box at the back of the lowest compartment of the fridge to keep away from the voracious eaters in the house ;) ]
Making the malai filling:
1. Take the milk and add the saffron to it. Let it sit till the saffron oozes color and changes the color of the milk.
2. Take a glass bowl and mix the milk powder, ghee and saffron infused milk.
3. Cook in microwave for 30 seconds. Remove, stir and heat again. Repeat 5-6 times (total of about 3 minutes, but varies depending on microwave and power setting). You will know when it is done, as the mixture will no longer be sticky and the aroma of roasted khoya will fill the house. Can't hide it from the kids now. Just a few more minutes, you promise!
4. Let it cool completely and then add the sugar. Knead well. If it is too dry add some milk. It should be pedha consistency.
Making the malai sandwich:
1. Remove the chilled rasgullas from the syrup, squeeze gently (we don't want to squeeze out all the syrup, just enough to not make it messy).
2. Cut horizontally and arrange as shown.
3. Spread the filling on one side. Cover with other side and press gently.
4. Garnish with saffron strands or nuts (optional).
5. Serve. Wait, no! Click.
And one more from a top angle.
wow.....and yummy :)
ReplyDeleteWhat if someone don't have microwave. . How to make that khoya filling on gas top
ReplyDelete