Rasmalai Recipe

 

COMPOSITION OF RAS MALAI;

2 litres of milk

sugar, 3 cups

Saffron, half a teaspoon

1 tablespoon of chopped and sliced almonds

1 tablespoon of chopped and sliced pistachios

1/2 teaspoon of green cardamom powder

2 teaspoons of water

a teaspoon of lime juice

125 ml of boiling water

A RECIPE FOR RAS MALAI;

Prepare the Chenna in Step 1

The first step in making this simple delicious recipe from scratch is to make the chenna at home. Take a deep-bottomed saucepan and heat it over a high flame while boiling 1 1/2 litres of milk. When the milk begins to boil, extinguish the flame. Lemon juice and water should be combined, then added to heated milk. Once the milk begins to crumble, squeeze off the extra water using a muslin towel while securely tying the milk extracts in the cloth. Allow it to sit for 15 to 20 minutes.

Prepare the sugar syrup in Step 2

Rub the chhena until it is as soft as white butter and may be used to form dough. Once finished, form some dough balls and give them a light push.a tiny bit. Continue until the dough is completed. Prepare the sugar syrup after covering them with a damp cloth. Put a kadhai over a medium flame and add 2 cups of sugar and 1 1/2 litres of boiling water for the same. Simply bring the water to a boil, add the rasmalai, and let it simmer for five minutes. Your sugar syrup is now ready. When the rasmalais turn double, it's time to extinguish the flame.

Prepare the saffron milk for the rasmalai in step 3.

The remaining milk should be boiled in a deep pan. Add chopped pistachios, almonds, and saffron to the boiling milk once it has begun to boil. Allow this milk mixture to develop a For around 5-7 minutes, a slightly thick consistency. After that, stir in 1 cup of sugar. Turn off the burner and pour the milk mixture into a bowl once it has been reduced by half.

Step 4: Dip the candy balls and enjoy the delectable treats.

Add the sugar syrup now to a basin of ice cubes. One by one, pour the rasmalai into the hot-cold sugar syrup. After two minutes, wring off the excess water, and then add the rasmalai to the saffron milk. For the rasmalai to absorb the milk's creamy texture, soak it for 3–4 hours. If served cold, it tastes the best!