Rasmalai

Name: Rasmalai
Yield: 9-10 servings
Cuisine: Indian
Ingredients: For rasmalai balls-; 500 ml full fat milk; 2 tbsp lime juice; 10 cups water; 1 cup sugar; For rasmalai milk-; 200 ml full fat milk; 2 tbsp sugar; 4-5 strands Saffron; Handful nuts

Varuna Jindal @cook_15798779

A low cal soft and spongy festive sweet prepared with chhena/cottage cheese~mouthwatering and guilt free!!! #ganesha

Varuna Jindal @cook_15798779

A low cal soft and spongy festive sweet prepared with chhena/cottage cheese~mouthwatering and guilt free!!! #ganesha

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Ingredients

9-10 servings

Forrasmalai balls-
500 mlfull fat milk
2 tbsplime juice
10 cupswater
1 cupsugar
For rasmalai milk-
200 mlfull fat milk
2 tbspsugar
4-5 strandsSaffron
Handfulnuts

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Steps

1

For the rasmali balls,boil the milk and add lime juice to curdle it.
2

Strain the paneer made through a muslin cloth and wash it using a cup of water to clean the paneer.
3

Bring it together and squeeze off excess water.
4

Knead paneer till it turns out smooth without any grains of milk and make small flattened balls.
5

Make sugar syrup by boiling together 10 cups of water and 2 cups of sugar
6

Add the paneer balls into the boiling sugar syrup and cook covered for 15 mins.Keep aside for 10 mins.
7

For the rasmalai milk boil milk with sugar,saffron and nuts.Let it cook on simmer till a medium thick consistency is achieved.
8

Squeeze the rasmalai balls with palms of both hands and drop these balls in the rasmalai milk.
9

Refrigerate for atleast 4-5 hours and serve chilled.