Rasmalai

Name: Rasmalai
Cuisine: Indian
Ingredients: For chenna/paneer; 1 litre full cream cow milk; 2 tbsp lemon juice; 1 cup water; For sugar syrup; 2 cup sugar; 8 cup water; For rabri :-; 1 litre full cream beffalow milk; 1/2 cup sugar; 1/2 tsp cardamom powder; 2 tbsp saffron milk; 7 pistachios chopped; 5 almonds chopped; 10 cashew chopped

Sadhana @cook_2345

India

#Raimbow3
#Indian dessert

Sadhana @cook_2345

India

#Raimbow3
#Indian dessert

Saved

Ingredients

For chenna/paneer
1 litrefull cream cow milk
2 tbsplemon juice
1 cupwater
For sugar syrup
2 cupsugar
8 cupwater
For rabri :-
1 litrefull cream beffalow milk
1/2 cupsugar
1/2 tspcardamom powder
2 tbspsaffron milk
7pistachios chopped
5almonds chopped
10cashew chopped

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Steps

1

Firstly, in a thick bottomed pan add 1 litre cows milk. make sure to use cows milk, else rasmalai will not be soft and juicy.Stir milk occasionally and get to a boil.
2

Additionally, add lemon juice and stir well.
3

Add more lemon juice and stir till milk curdles completely.
4

And immediately drain the curdled milk into the hand kerchief / cheese cloth.
5

Pour a cup of water and clean the paneer as it has lemon juice in it.
6

Furthermore, bring it together and squeeze off excess water.
7

Hang for 30 minutes. or till all the water drains off completely.
8

After 30 minutes, start to knead the paneer for 10 minutes.
9

Knead paneer till it turns out smooth without any grains of milk and leaves ghee in hand. else there will be cracks on rasmalai and will break while boiling in sugar syrup.
10

Furthermore, make small balls and flatten. keep aside.
11

For making sugar syrup - Firstly, take sugar and water.Boil the syrup for 10 minutes.
12

The sugar syrup becomes boiled, take out little sugar syrup in a bowl.
13

After that, drop the prepared paneer balls in to the sugar syrup.
14

Cover and boil for 15 minutes.
15

After 15minutes When the chenna balls is ready, remove it from the sugar syrup and put it in the ball's syrup which we had already placed in the bowl.
16

For making rabri,firstly, heat milk and get to a boil.
17

Once a layer of cream is formed over the milk, stick it to sides of vessel.
18

Repeat the process for atleast 5 times or till milk reduces to one-third.
19

Further, add sugar, cardamom powder and saffron milk.give a good mix and get to boil.when it becomes thick switch off the gas.
20

After this, squeeze the sugar syrup with both hands and put the chhena bolls inside the rabdi.
21

Take it out in a big bowl and keep it in freeze for two hours
22

Take it out from freeze and transfer it in a bowl and garnish with pistachios.