Ras bhari rasmalai

Name: Ras bhari rasmalai
Cuisine: American
Ingredients: For Saffron flavoured milk:-; 5 cups full fat milk; 1 tbsp Warm milk; Few Saffron strands; 1/4 cup sugar; 1/2 tsp Cardamon powder; For the rasgulla:-; 5 cups cow's milk; 1 1/2 tsp Lemon juice; As per taste Sugar; For garnishing:-; 1 tbsp each pistachio slivers and almond slivers

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

My husband's favourite sweets.

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

My husband's favourite sweets.

Saved

Ingredients

For Saffron flavoured milk:-
5 cupsfull fat milk
1 tbspWarm milk
Few Saffron strands
1/4 cupsugar
1/2 tspCardamon powder
Forthe rasgulla:-
5 cupscow's milk
1 1/2 tspLemon juice
As per tasteSugar
For garnishing:-
1 tbsp eachpistachio slivers and almond slivers

Saved

Steps

1

Boil the milk in deep non stick pan on a high flame, while stirring twice in between. This will take approx 4 to5 minutes.
2

Reduce the flame to medium and cook for 15 minutes or till the milk reduced to half it's quantity, while stirring occasionally and scrapping the side of pan.
3

Meanwhile,combine the saffron and warm milk in a small bowl or mortar- pestle{khalbhatta}mix well and keep aside.
4

Add the sugar to the boiling milk mix well and cook on a medium flame for 1 minute.
5

Switch off the flame add the saffron milk mixture and cardamom powder and mix well.
6

Keep aside to cool for 30 minutes and refrigerate for at least one hour.
7

For the rasgulla:-1 boil the milk in a deep non stick pan on a high flame while stirring twice in between this will take approx 4 to5 minutes.
8

Add lemon juice gradually and keep stirring gently till it curdles.Keep stirring until the paneer and whey seprate out.
9

Strain using a muslin cloth.Discard or store the whey.
10

Place the muslin cloth with paneer in a bowl of fresh water and mash it gently for 2 minutes.
11

Repeat step 4 two more times by changing the water in the bowl each time.
12

Tie and hang it for 30 minutes for the extra water to drain out.
13

Squeeze the muslin cloth to get rid of excess water now place the Muslim cloth on a flat plate open it and Knead the paneer very well using your plams for 3 to 5 minutes until the Paneer is smooth and free of lumps.
14

Divide the Paneer into 10 equal portion and roll each portion into a small ball between your plams and flatten it lightly and gently. Keep aside.
15

Put five cups of water in a streamer at the sugar and bring to boil while stirring occasionally so that the sugar dissolves.
16

Put the Paneer balls into the sugar water and steam for 7 to 8 minutes.
17

Switch off the flame and allows it to stand in the steamer for 30 minutes.
18

Remove the Rasgulla one by one from the sugar syrup squeeze them gently in-between your plams and add them to the saffron flavoured milk and stir gently.
19

Refrigerate them for at least 30 minutes.
20

Serve chilled garnished with Pistachios and almonds.