How do you thicken the milk for Rasmalai or Rabri to a creamy consistency without it scorching at the bottom of the pan?

Question

How do you thicken the milk for Rasmalai or Rabri to a creamy consistency? Learn the slow-reduction method without scorching the milk.

Answer 1

To thicken milk for Rasmalai or Rabri without scorching, use a heavy-bottomed pan, stir frequently, and maintain a low to medium heat. Adding a small amount of cornstarch slurry can also help achieve a creamy consistency.

Detailed Explanation:

Thickening milk for desserts like Rasmalai and Rabri requires patience and careful technique to prevent scorching and achieve the desired creamy texture. Here's a step-by-step guide:

1. Choose the Right Pan: Use a heavy-bottomed pan or a non-stick pan. These pans distribute heat more evenly, reducing the risk of scorching. Stainless steel or cast iron pans are excellent choices.
2. Start with Full-Fat Milk: Full-fat milk contains more milk solids, which contribute to a richer and creamier final product. Avoid using skim or low-fat milk, as they won't thicken as effectively.
3. Maintain Low to Medium Heat: High heat can cause the milk to scorch quickly. Keep the heat at a low to medium setting throughout the cooking process. This allows the milk to reduce slowly and evenly.
4. Stir Frequently: Regular stirring is crucial to prevent the milk from sticking to the bottom of the pan and scorching. Use a spatula to scrape the bottom and sides of the pan while stirring.
5. Add Flavorings Gradually: Add flavorings like cardamom, saffron, and nuts after the milk has started to thicken slightly. Adding them too early can sometimes interfere with the thickening process.
6. Consider Cornstarch Slurry (Optional): If you want to speed up the thickening process or ensure a very creamy consistency, you can add a small amount of cornstarch slurry. Mix 1-2 teaspoons of cornstarch with 2-3 tablespoons of cold milk to form a smooth paste. Gradually whisk the slurry into the simmering milk, stirring constantly to prevent lumps.
7. Reduce and Thicken: Continue simmering the milk, stirring frequently, until it reduces to the desired consistency. This may take anywhere from 30 minutes to over an hour, depending on the quantity of milk and the desired thickness.
8. Cool Properly: Once the milk has thickened, remove it from the heat and let it cool slightly before using it in your recipe. Cooling allows the milk to thicken further.

Pro Tip:

To prevent a skin from forming on top of the milk while it's cooling, place a piece of parchment paper or plastic wrap directly on the surface of the milk. This will prevent air from coming into contact with the milk and forming a skin.