Rasmalai
Ingredients
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1-1/2 liter Milk
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1 cup Sugar
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1-1/2 cup Water
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1 tbsp Lemon juice -
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1 pinch Cardamom powder -
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1/2 tsp Custard powder -
Cooking Instructions
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1
Boil 1/2 ltr of milk on the gas.
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2
When it boiled add the lemon juice and cover the milk.
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3
After few mins milk is fully curdled.
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4
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 times.
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5
Hang the chena in muslin cloth for half an hour.
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6
Now we get soft paneer.
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7
We mashed the paneer very well and make a soft and smooth dough.
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8
Divide the dough in eight equal size balls.
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9
Roll each balls between your palms.
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10
Shape each ball to flat patties of medium thickness.
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11
All the balls are made in the same way.
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12
Now we take pressure cooker and add half cup of sugar and one and half cup of water and also add chena balls and steam it.
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13
When cooker release the whistle,simmer the gas for ten mins.
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14
Once cooled, open the cooker lid.
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15
The rasgulla should be floating on the syrup.
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16
It's size should be double.
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17
Now,boil one ltr milk in a heavy bottom vessel.
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18
Once boiled keep in a low flame.
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19
Stir in between thickening the milk.
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20
Cook well till it gets thick.
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21
Mix the 1/2 tsp custard powder and 2 tbsp sugar in half cup of cold milk.
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22
Add this this milk in the thick milk and mix well.
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23
When milk comes to boil switch off the gas.
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24
Squeeze the cheena balls and drop them into the thick milk.
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25
Add cardamom powder.
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26
Keep in the freeze for two hours.
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27
Serve chilled.
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