Delicious Rasmalai Recipe
- 1¼ litre Milk
- Lemon Juice Or Vinegar (Mix With 2 to 3 tbsp Water)
- 1 litre Ice Water
For Sugar Syrup:
- 1 cup White Sugar
- 3½ cup Water
- ¼ tsp Cardamom Powder
To Make Rabri:
- ¾ litre Milk
- ½ cup Sugar
- A pinch Saffron Strands
- 2 tbsp Almonds & Pistachios
- Pour 3 cups milk to a heavy bottom pot and boil
- Add saffron and sugar when the milk comes to a boil
- Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk fromscorching at the bottom
- When a layer of cream forms, just move it aside.
- Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.
- Cool half of this and chill in the fridge. Keep the other half warm
- Bring 5 cups milk to a boil in a pot. Turn off the stove.
- Pour lemon juice and keep stirring until the milk has curdled completely.
- If it doesn't curdle then add some more and stir.
- Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir untilit curdles.
- Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2mins
- Drain to a muslin cloth lined over a colander.
- Pour fresh water over the cheena and rinse well. You can also do it under running water for the sour taste to vanish.
- Wrap the chena in the cloth. Squeeze off excess whey and make a knot
- Next hang it for about 45 minutes to 1 hour for the excess whey to drain off
- Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry.
- Transfer the chenna to a plate. At this stage chenna should not have any excesswhey in it.
- Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required.
- Make 12 equal balls and flatten them to make discs.
- If the discs are slightly cracked on the sides, roll the sides gently. Set theseaside.
- Bring 3½ cups of water to a boil with 1 cup sugar.
- Stir until the sugar dissolves completely. Then add cardamom powder
- When the sugar syrup begins to boil rapidly, then add the discs gently.
- Cook covered for about 9 to 10 minutes on a moderately high flame
- Turn off the stove. Remove the pot from the stove to avoid cooking further.
- Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.
- When done they will sink in the syrup.
- Take off the discs to a plate and cool them.
- Squeeze them gently in between your palms to remove sugar syrup.
- Add these to the half of the warm thickened milk or rabri.
- Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving
- Garnish rasmalai with chopped nuts.