Hi Mamata, I found you again! :-D

I'm hoping to have a go at making my own Paneer/Chenna to use for making either malai ladoos or rasmalai. I need to be able to work out roughly how much quantity (in lbs or kgs) of paneer does 1 pint of milk produce?

Would greatly appreciate any help.

Cheers

Hello Khicri

I haven't seen you around for a long time!

See Hoe to make Paneer

1 litre makes aroun 1/4 kg. paneer, but this is never exact. I will recomend that you always make more than you need, you can always use the extra for other things or freeze it for later use.

mamta

I think the link above has gone a little odd...

Try this one Mamtas - How to make Paneer Cheese

Also see this link to another very similar topic including some picture links Forum Question - how to make cheese

Steve

Thanks Steven! I put the wrong code number in the link, I was in the middle of doing too many things at the time, should have checked properly. Kavey or Pete will correct it when they see it. I don't know how to do that for the time being.

Thanks

Mamta

LOL for the links!! Thanks Mamta, I've been caught up in other things, and was looking to find a way to make rasmalai for raksha bandhan as it's my bros favourite sweet.

Thanks for the links steve, very useful.

I'll bear it in mind that it makes less of an amount than it might seem.

Also, while I'm on the topic, I've collected several version of making Rasmalai (and of course am suitably confused so haven't made it yet) but, is it necessary to wash the paneer after it is made to get rid of any sourness from having used lemon in the making? I have tried a friend's version (she'd used vinegar to make hers) and although she had washed it out whilst kneading under the tap, the taste of it was still there.

I haven't seen any recipes that show the use of Lemon say that it should be washed out, so I'm just wanting to verify that using lemon is perhaps that better way to make it?

Hello Khichri

I only have one recipe for rasmalai, see href="http://www.mamtaskitchen.com/recipe_display.php?id=10117">Rasmalai . It is for a quick version. I hope that I have got the link right this time ;-)! If not, I have no way of putting it right, until kavey or Pete can sort it out. Anyway, you can find it through the search facility. This recipe gives quite reasonable results.

Rasmalai and rasgullas are notoriously difficult to make. The recipe for rasgulla that I have, is from a family member, who got it from a chef in Calcutta. She got him to make it at her house and then wrote it out. It is reasonable, but not as good as the shop bought ones. Perhaps it is because those guys are making these things day in and day out and get perfect. See; href="http://www.mamtaskitchen.com/recipe_display.php?id=10177">Rasgulla You can modify the shape, to make rasmalais.

When making paneer for sweets, it is better to use lime or lemon, vinegar can leave a ?not nice? smell in the sweet. You don?t need to wash the paneer, because the amount of lemon used is very small, and in my experience it is not a problem.

If you try my recipe, or anyother, and it comes out perfect, share it with me please.

Mamta

Hi mamta..i wonder if you can help me please...i have read your recipe for making rasmalai and understand that you use 1 cup of milk powder and 1/4 baking powder...but can you please tell me what size the cup should be as cups, glasses and mugs vary in size.... thank you so much....

Here's a link to the conversion charts -

http://www.mamtaskitchen.com/tip_display.php?tip_id=3

Hello Preety

I use one tea cup. If you read the recipe, it asks you to add a little egg at a time, until the right consistencvy is reached. So, it will not matter which cup you use, as long as you have the dough.

Mamta

Just a tip: when making paneer rasgullas, put the freshly made paneer in iced water for 10-15 minutes before kneading it. This gives the rasgullas spongy

R

Hi I was wondering can you make Rasmalai withOUT egg if so how? And what would be the substitute? As my mum is a vegetarian and we are trying to make it at home? Does that mean the Rasmalai we buy in shops have egg in them?

Thank you

Rasmalai made in traditional way in India does not contain eggs, but I have never been able to make a perfect rasmalai or rasgulla yet. The recipe I have here was given to me by someone who is not a vegetarian. Sorry! There must be some good recipes on the web somewhere, hope you find one :-)!

Mamta

Post from "nagu"

do u know to make rasmalai with milkpowder but without using egg

if u know please reply to me on email address removed to save you getting spam (Steve)

Just to clarify about removing the email address from the above post!

Nagu first off Mamta has your email addresses now so can email you if needed but its better for everyone if the answer is posted on the board so we can all share the information.

Secondly there are programs running all across the internet that search web pages for email addresses. If they come across one posted on page they recognise the format as an email address and add it to their list. This list can then be used to sell on to others who send endless amounts of Spam emails to those on the list. So simply posting your email address could end up with thousands of emails bombarding your account ! (its why web pages use special masking techniques when putting the email address on)

Steve

Hello Nagu

Sorry, I do not have a recipe for egg free, milk powder rasmalai, just this one;

Rasmalai

Mamta