Does anyone know of a recipe for Rasmalai where the cheese is cooked directly in the milk and not is sugar water? My mom used to cook it directly in milk that she had slightly thickened. By the time the cheese was cooked and double in size the milk would also be fully thickened. The consistency of this rasmalai is so much better (to me, perhaps because I grew up eating it) than the one cooked in water. It is less spongy, but still very soft. I don’t know exactly how to describe the texture…
Re: Rasmalai
Add sugar and water to milk and boil on a low heat. After the cheese has cooked and doubled in size, if the milk mixture is still not thick enough, continue to boil on a medium heat. The sugar and water helps to thicken the milk for this dessert.
Re: Rasmalai
Pastriess, I need to add water to the the milk to thicken it 
? How much water and sugar would you add to 4 cups of milk. How long do you cook the cheese? Is the cheese cooked on low heat the whole time?
Re: Rasmalai
interesting!..GARAM MASALA asking for the recipe of RAS MALAI 
Re: Rasmalai
After checking older threads on rasmalai (popular topic, btw), I’m even more confused!
I realize that I need to specify:
I want to use this method from paneer made from scratch, not milk powder.
Re: Rasmalai
looks like you didn’t get my silly joke! hehe it’s ok…i’ll ask my Bhabhi for the best recipe in the world! ok?
Re: Rasmalai
Honestly, still don’t…
Thanks for asking your Bhabhi for me!!
Will you test it out as well and we can compare our results?