Orange Rasmalai Recipe (Indian Cottage Cheese Pudding)

Step 1: To begin making the Orange Rasmalai Recipe, we will first begin by making the cottage cheese

Step 2: Heat 2 liters of milk in a heavy bottom pan

Step 3: When the milk comes to a roaring boil, add orange juice, orange zest and vinegar

Step 4: The milk will curdle immediately

Step 5: Turn off the heat and let the curdled milk rest for 3-4 minutes in its whey

Step 6: After about 3 to 4 minutes, strain the curdled milk onto a cheesecloth or a cloth strainer

Step 7: Let it drip and drain until all the whey has drained out and we have thick cottage cheese (chenna)

Step 8: This will take a few hours

Step 9: So proceed to the next steps once the chenna is ready

Step 10: Meanwhile, heat the remaining 1 liter milk in a heavy bottom pan and cook on medium heat till the milk has reduced to half

Step 11: Keep stirring the milk occasionally to prevent the milk from getting settled at the bottom of the pan

Step 12: Once the milk has reduced to half its quantity, add the 1/2 cup sugar, a pinch of orange color and orange essence to the reduced milk and keep this aside

Step 13: Pour the reduced milk into a serving bowl which is large enough to hold the cooked chenna balls

Step 14: Once the chenna is ready, we will proceed to shape the chenna

Step 15: Place the chenna into a bowl, add arrowroot powder and a pinch of orange color to it

Step 16: Mash the chenna with the heels of your palm till smooth

Step 17: The process is more like a kneading and mash technique that makes the chenna soft

Step 18: Continue with the knead and mash motion until the chenna feels soft

Step 19: Once the chenna is soft, shape the chenna into 12 to 15 small balls and flatten them slightly

Step 20: Keep these balls aside

Step 21: The next step is to cook the chenna - yes its double cooking process to get the spongy nature of the cottage cheese balls in the Ras Malai

Step 22: To begin, heat water and 1-1/2 cup sugar in a pressure cooker

Step 23: Stir well until all the sugar has dissolved completely

Step 24: When the water comes to a rolling boil, add a few chenna balls in the pressure cooker

Step 25: Cover the lid, place the weight on and cook the chenna balls for 2 whistles on high heat

Step 26: Remove the pressure cookerAfter the two whistles, turn off the heat, place the pressure cooker under running water to release the pressure immediately

Step 27: The process of placing the pressure cooker under cold water ensures safety when releasing the pressure

Step 28: Once you open, you will notice the Chenna Balls would have puffed up and expanded

Step 29: Remove the cooked chenna balls using a slotted spoon and add them to the reduced milk

Step 30: Cook the remaining chenna balls in the same manner and add them to the reduced milk

Step 31: The Orange Rasmalai is now ready to be refrigerated

Step 32: Place the Orange Rasmalai in the refrigerator for at least 5-6 hours and then serve them as a dessert for parties

Step 33: Garnish with dry fruit slivers and orange slices