Rasmalai

Name: Rasmalai
Total time: 5400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup sugar; 1 tsp Powdered sugar; 2 litre Full tone milk; 3 tbsp Condensed milk; 1 tbsp Vinegar; 1 tsp Green cardamom powder; 1/8 tsp Saffron; 1 tsp Chopped Almonds; 1 tbsp Chopped pistachios; as needed Few petals of rose; 6 cups Water

Rosy Sethi @cook_12782436

#diwali
This is a traditional sweet which is all time favourite so I made this rasmalai.

Rosy Sethi @cook_12782436

#diwali
This is a traditional sweet which is all time favourite so I made this rasmalai.

Saved

Ingredients

1 hour 30 minut

10 servings

1 cupsugar
1 tspPowdered sugar
2 litreFull tone milk
3 tbspCondensed milk
1 tbspVinegar
1 tspGreen cardamom powder
1/8 tspSaffron
1 tspChopped Almonds
1 tbspChopped pistachios
as neededFew petals of rose
6 cupsWater

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Steps

1 hour 30 minut

1

Boil 1 litre milk in a pan
2

When it reaches boiling point then add vinegar
3

Let it boil for 2 minutes till you see curdling and cheese getting formed
4

Switch off the flame
5

Cool a bit and drain the water
6

Tie in a muslin cloth and rinse twice with cold water.
7

Now squeeze it to make the water out
8

Hang the cheese in the Muslim cloth for 30 minutes
9

Take out the cheese from the cloth
10

Cheese should be dried with no moisture
11

Now crumble the cheese and knead with your palm for at least 10 minutes
12

When the dough starts releasing the oil then you stop kneading the dough.
13

Divide the dough into 10 equal sized balls
14

Now start boiling rest of the milk for 5 minutes
15

Add Saffron, Cardamom powder,and condensed milk on a low flame
16

In the meantime add 1 cup sugar and 5 cup of water in a big kadhai
17

When the water starts boiling flip the balls very carefully in the boiling water
18

Cover the lid and cook it for 5 to 7 minutes
19

When size of the balls become double switch off the flame and take out the balls very carefully
20

Dip these balls into the prepared rabri and let it cool. Now garnish it with pistachios and rose petals.