Name: Marbel Rasmalai recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Ingredients Of Making Marbel Rasmalai Patties; Cow Milk- 2Ltr; Lemon Juice-1 full lemon or Vinegar -2tsp (if required add more lemon juice or vinegar ); Sooji or Semolina -1tsp; Hershey's chocolate syrup -2 tbsps; Water-3cups; Sugar-2cups; Rose Water-1/2tsp; Ingredients Of Making Marbel Rasmalai Rabdi; Cow Milk-1ltr; Sugar -1/4cup..can add more if required; cardamom powder-1/4 tsp; A pinch of saffron; Hershey's Chocolate syrup -2tsps; Almonds(soaked and peeled)-10 cut into thin sliced; Cashew nuts -5 (sliced ); Pistachios or Pesta-5(sliced)

Take a heavy bottomed vessel, add milk.

Bring it to boil and keep stirring to avoid burning of milk.

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then rinse chena under the tap water as much as possible....if you do not rinse the chena or paneer proper. .you will get the smell of lemon while having it.

Now hang the cloth covered chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer .

After that, remove the cheesecloth from the chenna or paneer.

The chena or paneer should not have too much moisture nor be too dry.

Take the paneer in a wider plate

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.

First mix the sooji with chenna and then begin to knead for 5 minutes.

Now divide the paneer or chena into two equal portions.

Take one part , mix Hershey's chocolate syrup with it.

Knead it well with your palms for 5 to 6 minutes to get smooth texture.

Now take small portions from both Hershey's chocolate syrup mixed chenna or paneer and normak paneer or chena ,roll them together between your palms to make a smooth tiny balls and then press lightly to make patties, taking care that there are no cracks.

In the mean while make sugar syrup Take a large pan, take 2 cups sugar and 3 cups water and bring it to boil.

You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.

Mix and continue stir the sugar syrup until it will be dissolved....do this process on medium flame.

When the sugar syrup will start to boiling. ..drop chena or paneer or cheese ball gently to the sugar syrup ...drop balls according to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas will be doubled on cooking on sugar syrup.

Cover the vessel with lid......cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.

Turn off the gas, transfer he Rasmalai Patties into a serving bowl without sugar syrup.. let them be cool.After cooling down you can press the rasmalai patties in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the Rasmalais.

Method Of Making Marbel Rasmalai Rabdi

Heat milk in a saucepan and bring it to boil..when milk will start boiling. .reduce the heat to medium. Stir continuously to keep milk from sticking to the bottom of the vessel..