Golden Rasmalai

Name: Golden Rasmalai
Total time: 1800 s
Yield: 1 servings
Cuisine: Indian
Ingredients: 1 litre milk; 2 tsp vinegar or lemon juice; 1 pinch saffron strands; 1 cup sugar; 1 tsp corn flour; 4 cup water; 3 green cardamom pods; 2 tsp small chopped almonds; 2 tsp small chopped cashews nuts

Diya Ramnani @cook_19895880

Akot

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Diya Ramnani @cook_19895880

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Ingredients

30 minutes

1 servings

1 litremilk
2 tsp vinegar or lemon juice
1 pinchsaffron strands
1 cup sugar
1 tspcorn flour
4 cupwater
3green cardamom pods
2 tsp small chopped almonds
2 tspsmall chopped cashews nuts

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Steps

30 minutes

1

For 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.Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
2

Add lemon juice till the milk curdles completely.Using a strainer drain the water and collect the chena.Rinse it under tap water so that there's no trace of lemon juice in it.
3

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.
4

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.Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
5

Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
6

For rasmalai syrup - In a heavy bottom pan, boil 500 ml of milk.Soak few strands of saffron in a tablespoon of warm milk and set aside.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.
7

After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.Also add finely chopped almonds, cashews nuts [if using]. Mix and switch off the flame.Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
8

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