Cooking Instructions
- 1
Preparing Rabri-For rabri take heavy bottom pan and pour milk 1 litre
- 2
Gas should be on full flame
- 3
Stir frequently
- 4
I have used full fat milk
- 5
Boil milk until reduced to half
- 6
Milk is now reduced to half. Add dry fruits
- 7
Add 1 tsp chopped almond casheewnuts,then boil it for 2 min keep stiring in between then add chopped pista and saffron strands soaked in warm milk for 10 min (8-10 strands)
- 8
Dry fruits will give this rabri rich taste and nice colour.
- 9
Then add 4 tbsp sugar then boil it for 1min. And add 1 tbsp elaichi powder
- 10
Mix it well and switch off the flame rabri is ready
- 11
Step-2 Preparing the filling- Take a pan and keep on full flame
- 12
Add paneer 4 tbsp
- 13
Dry roast it on low flame for 2 minutes
- 14
You may add 1-2 tbsp milk if paneer appears to be dry mix it for 1 min
- 15
Add some dry fruits
- 16
Add 1tbsp sugar mix it well and switch off the flame
- 17
Then add 1 tbsp elaichi powder and some finely chopped rose petals 1 tsp
- 18
Step 3- put everything together- Try to use fresh bread for softer texture(helps in binding easily)
- 19
Cut out circles with the help of glass or cutter
- 20
We need 2 circles for 1 pc rasmalai
- 21
Take 1 slice dip in chilled milk squeezes out extra milk carefully
- 22
Fill in the stuffing carefully
- 23
Take another soaked slice and seal it properly
- 24
Stuffed rasmalai is ready
- 25
Place this stuffed rasmalai carefully in rabri
- 26
Coat it properly with the help of serving spoon
- 27
Then rasmalai is ready
- 28
Garnish with rose petals,saffron and dry fruits and serve it
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