Rasmalai Recipe

RASMALAI RECIPE  

Rasmalai Recipe is a delicious dessert made with homemade cottage cheese (paneer). Rasmalai recipe made of cottage cheese balls soaked in thickened, sweetened and flavored milk. a popular indian sweet.

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So let's see the preparation of the Rasmalai Recipe

Hope you enjoy..!.

Preparation time: 45 min

Serves – 4

Ingredients

For chenna / paneer:

1 litre whole milk

4 tablespoons lemon juice

1 teaspoon Maida

For sugar syrup:

1½ cup sugar

8 cups water

For rabri :

1 litre milk full cream milk

5-6 green cardamom pods, peeled and crushed to get the powder

saffron, a pinch

3-4 tablespoons sugar

1tsp pistachios chopped

1 tsp almonds chopped

1 tsp cashews chopped

Instructions

Rasmalai Balls

ü Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

ü Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

ü Add lemon juice till the milk curdles completely.

ü Using a strainer drain the water and collect the chena.

ü Rinse it under tap water so that there's no trace of lemon juice in it.

ü Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

ü Add maida  and start mashing the chena till it’s smooth.

ü Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

ü Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.

ü Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

ü Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk

ü In a heavy bottom pan, boil 500 ml of milk.

ü Soak few strands of saffron in a tablespoon of warm milk and set aside.

ü Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

ü After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

ü Also add finely chopped pistachios [if using]. Mix and switch off the flame.

ü Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

ü Transfer the balls to thickened milk [milk should be warm].

ü Chill in the refrigerator overnight or for 5-6 hours.

ü Garnish with chopped pistachios and few saffron strands before serving.