Rasmalai

Name: Rasmalai
Total time: 3000 s
Yield: 2-3persons
Cuisine: Indian
Ingredients: 1.5 litre milk for rasmalai; 750 ml milk for rasmalai sauce; 1/3 cup sugar (adjust); 1/2 tsp cardemom powder; as required Few saffron strands; As needed Few pistachio flakes; 1 tbsp white vinegar

Naheed Alam @cook_14415967

Greater Noida.

#ingredient
#week1
#milk

Naheed Alam @cook_14415967

Greater Noida.

#ingredient
#week1
#milk

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Ingredients

50 minutes

2-3persons

1.5 litremilk for rasmalai
750 mlmilk for rasmalai sauce
1/3 cupsugar (adjust)
1/2 tspcardemom powder
as requiredFew saffron strands
As neededFew pistachio flakes
1 tbspwhite vinegar

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Steps

50 minutes

1

Boil 1.5 litre milk,let it coo for 10 minutes.Add vinegar to 2-3tbsp water.Now add 1-2tsp diluted vinegar to milk,stir.Add more vinegar till milk cuddled.
2

Strain the paneer obtained from milk through a cotton cloth.Squeez and let water come out by hanging the paneer through any cupboard or sink tap.Hang for 30-40minutes till all water comes out.
3

Now mash the paneer on kitchen top till a smooth texture.Make small balls,flatten them to give the shape of rasmalai.
4

Boil 750 ml milk for 5-7minutes.Add cardemom powder.Simmer the flame,add rasmalai to the milk gently.Cover and let it boil for 10-15 minutes on loest flame
5

After 15 minutes,rasmalai are larger in size.Take out them in a dish.Add saffron strand to the remaining milk and further boil till thick consistency.
6

Pour over rasmalai.Garnish with pustachio flakes.Keep in refrigerator for 1 hour.Serve chilled.

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Naheed Alam @cook_14415967

on September 18, 2021 15:25

Greater Noida.

Having a Master degree in Science and a bachelor degree in Education,but also passionate about cooking since childhood.Love to cook my favourite dishes.