Rasmalai
- Womenscorner Desk
- June 16, 2020
Ingredients:
- 2 litre milk
- 1/2 teaspoon saffron
- 1/2 teaspoon powdered black cardamom
- 3 cup water
- 2 cup sugar
- 1 tablespoon sliced,chopped pistachios
- 1 teaspoon all-purpose flour
- 3 tablespoon lime juice
For Garnishing :
- 1 tablespoon sliced,chopped almonds
How to make Rasmalai :
chena : Take a pot and boil 1 liter milk. When the milk starts boiling, add some lime juice. After some time the milk starts crumbling, drain out the excess water using a clean cloth and tightly tie the crumbled milk extracts in the cloth. Now keep it another pot for sometime. Now mixed some homemade chenna along with some all purpose flour and knead it into a smooth dough.
sugar syrup : After preparing small dough balls, flatten them and keep them another pot. Now take another pan and boil three cups water and add 1/2 cup sugar. once the sugar starts dissolving, allow the syrup to cook until it turns slightly thick. Now add the flattened dough balls to this water and cover them with the lid.
Once the dough balls begin to rise and attain a fluffy texture, turn off the flame and keep them soaked for sometime.
Prepare the Rabri : Take another pan and boil 1 litre milk. When the milk starts boiling add 1/2 cup sugar, cardamom powder and saffron strands. Allow this milk blend to attain a slightly thick consistency, keep stirring so that the rabri attains a smooth texture. Once the milk blend is reduce to half, turn off the flame and transfer it to a bowl.
Final method: Now the rabri is ready, remove the flattened cheena sweet from the sugar syrup and squeeze them gently add them to the rabri. Keep them aside for some time, to absorb the creamy texture of the rabri. Garnish them with chopped pistachios, almonds and saffron strands and indulge in the goodness. Now Rasmalai is ready to serve.
