Rasmalai

Name: Rasmalai
Cuisine: Indian
Ingredients: 1/2 Ltr milk for chhena; 1/2 Ltr milk for gravy of rasmalai; Pinch kesar (saoked in milk); 1 cup sugar; 1/4 tsp Cardmum powder; As needed Dry fruits

Sangita Singh @cook_12238200

Kolkata

Indian sweet

Sangita Singh @cook_12238200

Kolkata

Indian sweet

Saved

Ingredients

1/2 Ltr milk for chhena
1/2 Ltr milk for gravy of rasmalai
Pinchkesar (saoked in milk)
1 cupsugar
1/4 tspCardmum powder
As neededDry fruits

Saved

Steps

1

Take a vessel. put milk in the vessel.
2

On the gas. boil milk on High flame then off gas remove the gas
3

Keep on stand
4

When Milk temperature is 85 percent hot then add lemon juice for curdle
5

Take masalan cloth for sieve chhena. squeeze with hand.and washed chhena from cool water for lemon taste gone
6

Hang for 1 to 2 hours
7

Take a plate for rub the chhena. rub chhena with ur plam about 15 minutes.
8

Make smooth dough.roll the chhena and cut into equal equal 6 pieces
9

Now make balls then little flate them.
10

Now make sugar syrup.in 1 cup sugar save four spoon of sugar from it.
11

Take a cooker add sugar or 3 cups of water
12

Sugar syrup start boiling flate rasgulla put in cooker.
13

On high flame 2 whistle then reduced the flame low and cook 10 minutes without any whistle, be careful do get another whistle.
14

Cool down for 2 hours
15

Now make gravy of rasmalai.
16

Take another vessel put in milk first on high flame when strats boil then reduce the flame in meanwhile stir it.
17

Add dry fruits and sugar, cardmum powder.or saoked saffron.
18

When Milk is reduced half switch off the flame. Cool down completely.
19

Both r cool completely.then squeeze rasgullas soft hands and put in gravy. Again put in freeze for 3 to 4 hours.
20

Now serve cool cool.very very tasty made this sweet.
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