Rasmalai recipe

October 7, 2011

Ingredients:

4 Measuring cup milk for channa (2% milk)

3 measuring cup milk for Ras

4 – 4 1/2 tbsp. sugar for Ras

1 cup sugar

3 cups of water

saffron, cardamom, pista, almonds

lemon juice

Recipe to prepare Rasmalai :

.    First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
.    Bring 4 cups of milk to boil.
.    Now to curdle the milk add lemon juice to it stirring continuously.
.    Then drain it in a thin muslin cloth or handkerchief.
.    Hold it covered with cloth in the running water.
.    Drain the excess water by pressing the cloth there must not be water remaining.
.    In a pressure cooker take 3 cups of water and 1 cup of sugar.
.    Take the channa out of the cloth in a dish,
.    Mash it and make around 15 small size of balls out of it,
.    Toss that balls in the pressure cooker and bring two whistles.
.    In the mean time see the milk for ras may be ready.
.    Add the sugar for ras to it and add cardamom, pista, almond and saffron to it.
.    Let it cool aside
.    As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
.    When the milk is cool add channa balls to it.
.    Refrigerate it.
.    And it is ready to serve.

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