Rasmalai

Name: Rasmalai
Total time: 2100 s
Yield: 12. 15 rasmlai
Cuisine: Pakistani
Ingredients: For the rasmalai balls; 1 liter whole milk; 4 tablespoons lemon juice; 1 teaspoon cornflour; 4 cups water; 1 cup sugar; For the ras [syrup]; 500 ml whole milk; 5-6 green cardamom pods, peeled and crushed to get the powder; 1 pinch saffron,; 3-4 tablespoons sugar; finely chopped pistachio

Naheed Baig @cook_18590907

karachi

#wearetogether 4
rasmalai mein aksar ghar mein bnati hon magar ek nad experience cookpad par hi hoa wo bhi leave cooking mein aur behad sharmindagi uthani pari thi uskay baad mein nay milk powder say rasmalai nahi banai..

Naheed Baig @cook_18590907

Saved

Ingredients

1h35minutes

12. 15 rasmlai

For the rasmalai balls
1 literwhole milk
4 tablespoonslemon juice
1 teaspooncornflour
4 cupswater
1 cupsugar
For the ras [syrup]
500 mlwhole milk
5-6green cardamom pods, peeled and crushed to get the powder
1 pinchsaffron,
3-4 tablespoonssugar
finely chopped pistachio

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Steps

1h35minutes

1

Rasmalai Balls
Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
2

Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
3

Add lemon juice till the milk curdles completely.
Using a strainer drain the water and collect the chena.
4

Rinse it under tap water so that there's no trace of lemon juice in it.
5

Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
Add cornflour and start mashing the chena till it’s smooth.
6

Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
7

Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
8

Drop the balls in boiling sugar syrup and cook for 15-17 minutes.
9

The balls will double in size by then.
10

Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
11

Thickened Milk
In a heavy bottom pan, boil 500 ml of milk.
12

Soak few strands of saffron in a tablespoon of warm milk and set aside.
13

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
14

After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
15

Also add finely chopped pistachios [if using]
16

Mix and switch off the flame.
17

Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands
18

.Transfer the balls to thickened milk [milk should be warm].
Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.