Shahi RASMALAI

Name: Shahi RASMALAI
Total time: 3000 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: For rasogolla-; 1 litre full toned milk; 1 Juice of lemon; 1 tablespoon refined flour/maida; 4-5 cups water; 1/2 cup sugar; For rasmalai milk-; 1 litre toned milk; 3-4 cardamom crushed into powder; Few strands of saffron; 2 tablespoons chopped cashewnut; 2 tablespoons chopped almonds; 1 tablespoon chopped pistachios

Subhasmita Panda @cook_18041041

The shahi word takes our mind to a royal level of sweetness to the age of Kings and Queens. Let's make this royal dessert for our family and friends this deepawali and spread happiness! #deepawali #diwali

Subhasmita Panda @cook_18041041

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Ingredients

45-50 mins

10-12 servings

For rasogolla-
1 litrefull toned milk
1Juice of lemon
1 tablespoonrefined flour/maida
4-5 cupswater
1/2 cupsugar
For rasmalai milk-
1 litretoned milk
3-4cardamom crushed into powder
Fewstrands of saffron
2 tablespoonschopped cashewnut
2 tablespoonschopped almonds
1 tablespoonchopped pistachios

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Steps

45-50 mins

1

First to prepare rasogolla, boil the milk in medium to high flame.
2

Then when it is 3/4th it's volume, slowly add lemon juice and stir continuously. This will curdle and form chena.
3

Then cool this to room temperature and strain it using white muslin cloth, keep a heavy weight on it or hand it till all the water leaves chena and it becomes super dry.
4

Add maida and mash it properly using palm in a forward direction till it becomes smooth in texture.
5

Then form small balls in between your two palms like this and slightly press them to form small tikka shape.
6

Similarly form all the small roundels.
7

Then boil water in a large mouth vessel and add sugar and bring it to boil.
8

When it is boiling add the rasogolla one by one slowly into it.
9

Then wait for 7-8 mins and slowly turn the rasogollas. They will be doubling in size. After its done, bring the vessel to room temperature.
10

Then for the rasmalai milk, boil milk in another vessel. From this take 2 tablespoons milk in a small katori and soak the saffron in katori.
11

Then reduce this milk to half and add in the chopped nuts and saffron milk and stir.
12

Boil this milk for some 2-3 mins more and add the cardamom powder and stir. Bring this milk to room temperature.
13

Then slowly take rasogolla from water and slightly press it so that the excess water comes out, and add it to the rasmalai milk.
14

Refrigerate the rasmalai overnight so that the rasogollas will soak the kesar and nuts infused milk. Serve cold.