Re: Rasmalai
Khumar i am not sure if you could make it with cottage cheese. ITs much more runnier than ricotta that is more of a set consistency.
Re: Rasmalai
CB ur mum's recipe didn;t work for me :( At the end I had about 4-5 little blobs of rasmalai and the rest of the cheese and sooji had pretty much mixed up with the sugar syrup. I had mum use up the remaining sugar syrup in anda and sooji halwa and will use the ilaichi milk to make rasmalai my own way.
boohoo, double the work.
Re: Rasmalai
I'm making ras malai right now using CB's method. Though I'm using cottage cheese instead of ricotta. My question...how do you get the cheese to be a bit harder? It's still a bit runny for my liking and I'm not sure how I can make the balls with that consistency =S
Cottage cheese = KHOYA
Get a muslin cloth .. put cottage cheese in it and hang it to drain all the water. You get the khoya. Add sugar hand knee it .... add powdered milk if wanna dry it a bit more. I am sure it will bring out the best.
Re: Rasmalai
ohhhhhhhhhhh ok. thanks!
btw how long would it take to get all the water out?
Re: Rasmalai
btw how long would it take to get all the water out?
HAHAHA .. patience ... overnight may be .. you can press it also.
It even taste great with simple sugar .... but dont forget to make Rasmalai.. Good Luck
Re: Rasmalai
i’m bad with desserts so i need to know the tiniest of the details 
Re: Rasmalai
it takes a while for it to drain the water .. over night must be a good time. Wrapp it in that cloth and tight it so it presses the cheese so it leaves the water. You will know when its kinda dry.
Actually... my and my cousins couldnt wait to make the rasmalai .. hehehe... when we added sugar and tasted to check .. we kept on checking and checking and then what the heck.... all was gone.
Re: Rasmalai
I thought cottage cheese was paneer? And khoya is what you get after reducing milk?
Re: Rasmalai
Its usually in granules shape and Paneer and Khoya are close cousins anyways ;)