Rasmalai

Name: Rasmalai
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1-1/2 liter Milk; 1 cup Sugar; 1-1/2 cup Water; 1 tbsp Lemon juice -; 1 pinch Cardamom powder -; 1/2 tsp Custard powder -

Mukti Sahay @muktivijay_203

#Eiddesserts

Mukti Sahay @muktivijay_203

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Ingredients

45 mins

4 servings

1-1/2 literMilk
1 cupSugar
1-1/2 cupWater
1 tbspLemon juice -
1 pinchCardamom powder -
1/2 tspCustard powder -

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Steps

45 mins

1

Boil 1/2 ltr of milk on the gas.
2

When it boiled add the lemon juice and cover the milk.
3

After few mins milk is fully curdled.
4

Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 times.
5

Hang the chena in muslin cloth for half an hour.
6

Now we get soft paneer.
7

We mashed the paneer very well and make a soft and smooth dough.
8

Divide the dough in eight equal size balls.
9

Roll each balls between your palms.
10

Shape each ball to flat patties of medium thickness.
11

All the balls are made in the same way.
12

Now we take pressure cooker and add half cup of sugar and one and half cup of water and also add chena balls and steam it.
13

When cooker release the whistle,simmer the gas for ten mins.
14

Once cooled, open the cooker lid.
15

The rasgulla should be floating on the syrup.
16

It's size should be double.
17

Now,boil one ltr milk in a heavy bottom vessel.
18

Once boiled keep in a low flame.
19

Stir in between thickening the milk.
20

Cook well till it gets thick.
21

Mix the 1/2 tsp custard powder and 2 tbsp sugar in half cup of cold milk.
22

Add this this milk in the thick milk and mix well.
23

When milk comes to boil switch off the gas.
24

Squeeze the cheena balls and drop them into the thick milk.
25

Add cardamom powder.
26

Keep in the freeze for two hours.
27

Serve chilled.