INGREDIENTS:
For
Rasmalai
|
|
Milk
|
1 lit
|
Lemon
|
1or 2 medium size
|
For
Rabri/Thickened Milk
|
|
Milk
|
1/2 lit
|
Cardamom(elaichi) powder
|
1/3 tea spoon
|
Saffron
|
1/3 tea spoon
|
Sugar
|
1 cup
|
For
Sugar Syrup
|
|
Water
|
4 cups
|
Sugar
|
1 cup
|
For
Garnishing
|
|
Pistachio
|
As required
|
Almond
|
As required
|
PROCESS TO PREPARE
- Boil 1lit milk in a pan. Once it comes to boil switch off the gas and add lemon juice till milk curdles. Drain the water with the help of strainer then squeeze the excess water with the help of muslin cloth and hang it for a while.
- After 10-15 minutes take out the chena/paneer from muslin cloth and knead it for 10 minutes until it releases oil.
- Make balls of equal size and keep it aside.
- Now heat 4 cups of water and add 1 cup of sugar in it. when the water starts boiling add the balls in it and cover it. Cook it for 10-12 minutes.
- After cooking the balls becomes double of its size. Let them cool in room temperature.
- Take a heavy bottom pan and boil 1/2 lit of milk and add 1cup of sugar in it. Keep on stirring.
- Take saffron in a small bowl and add warm milk in it. keep it aside.
- After 20-25 minutes when the milk is thickened to desired consistency add the soaked saffron milk and cardamom powder in it. Keep on stirring for 2 minutes and switch off the gas. Let it cool.
- Now takeout the balls from the sugar syrup, squeeze them gently and put them in rabri/thickened milk. Leave them for 15-20 minutes so that ball absorb the thickened milk.
- Refrigerate overnight or 5-6 hours.
- Garnish it with sliced pistachio and almond.
