Rasmalai is the most preferable sweet out of all the other Bengali sweets. If you wish to make any special dessert on Holi this year, then you can try making Rasmalai at home. It is not as difficult to make it as it seems.
Normal Chena is not use to make Rasmalai. It would be better if you prepare chena at home only.
Bengali rasgullas are made from fresh chena with mixing ararot. They can also be made without mixing ararot. Rasgullas made with mixing ararot tend be less spongy but taste awesome. Rasgullas made without mixing ararot are spongier. Today we will make ararot without mixing ararot but make them in pressure cooker for saving time.
Bengali sweet dish Raskadam is especially prepared on festivals. Here saffron flavored rasgulla, layered with soft mawa is coated with roasted paneer and coconut. This is also known as khoya kadam and Kheerkadam.
Chamcham is a traditional Bengali mithai. It is prepared with freshly prepared chena. After boiling Chamcham cool it completely and stuff it with your favorite filling. Chamcham is more delicious then normal rasgullas.
Lavang Latika is a traditional recipe of Bengal prepared especially on festivals. This tantalizing dish coated with sugar syrup and crusty from outside but stuffed with mawa and dry fruits and with a clove on top is loved by all.
Cottage cheese (paneer) is used to make various recipes and bengali sweets. Paneer to make recipes is easily available in the market, but the quality available cannot be used to make bengali sweets like rasgulla, chamcham, rasmalai etc.
The quality of paneer available in the market is very hard as compared to the chenna used to make the Bengali sweets. It is not made with full cream milk. You can make paneer at home if you plan to make any kind of bengali sweet, instead of using paneer available in the market.
If you stay at the place, where paneer is not available in the market, then you can easily make it at home with few simple steps. So lets make Paneer (cottage cheese) at home.