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Rasmalai / Steamed Cheese dumplings in fragrant milk

Rasmalai / Steamed Cheese dumplings in fragrant milk

Cooking Time

Preparation Time : 60

Cook Time : 30

Total Time : 90

Ingredients

Serves 10

  • sugar 1 cups

  • Powdered Sugar 1 tsp

  • Full-tone Milk 1 1/2 litre

  • condensed milk 3 tbsp

  • vinegar 1 tbsp

  • green-cardamom powder 1 tsp

  • saffron 1/8 tsp

  • Chopped Almond 2 tbsp

  • rose water 1/2 tsp

  • water 6 cups

Directions

  • 01

    Boil 1 liter milk in a pan

  • 02

    When it reaches boiling point add vinegar

  • 03

    Let it boil for 2 minute till you see it starts curdling and cheese getting formed

  • 04

    switch off the flame

  • 05

    Boil 1 liter milk in a pan

  • 06

    When it reaches boiling point add vinegar

  • 07

    Let it boil for 2 minute till you see it starts curdling and cheese getting formed

  • 08

    switch off the flame

  • 09

    Cool a bit and drain the water

  • 10

    Tie in a muslin cloth and rinse twice with cold water

  • 11

    Now squeeze it to make the water out

  • 12

    Hang the cheese in the muslin cloth for 30 minute

  • 13

    Take out the cheese from cloth

  • 14

    At this point the cheese should be dry with no moisture

  • 15

    So you can use paper-napkin to soak extra moisture if any

  • 16

    Now on your kitchen counter top first crumble the cheese

  • 17

    Start kneading this chenna with palm of you hand for at-least 5 minute

  • 18

    Mix semolina,cardamom powder and 1 tsp powdered sugar

  • 19

    knead it another 3 to 5 minute

  • 20

    The dough will be silky,smooth

  • 21

    when you feel it start releasing slight oil or it feels greasy,stop kneading

  • 22

    Divide the dough into 10 equally sized balls

  • 23

    In a pan start boiling 1/2 liter milk for 5 minute

  • 24

    Add saffron,rose water and cook for 2 minute

  • 25

    Add condensed milk at slow flame

  • 26

    Cook for 5 minute stirring it occasionally

  • 27

    Add chopped almond and switch off the flame

  • 28

    In the mean time add 1 cup sugar with 5 cup water in a big kadhai

  • 29

    Start boiling it at high flame

  • 30

    Press each ball a little at center and drop them into the boiling sugar syrup carefully

  • 31

    cover with a lid and let it cook for 5 minute at medium flame

  • 32

    Open the lid and add 1 cup water

  • 33

    Flip the balls with a spoon carefully

  • 34

    Cover the lid and cook it for another 5 to 7 minute

  • 35

    you can see size of each ball became almost double

  • 36

    Switch off the flame and take these balls out from the liquid

  • 37

    Press each ball little with a back side of spoon

  • 38

    Drop them into prepared fragrant milk

  • 39

    Fragrant milk should be hot

  • 40

    Let it cool completely

  • 41

    Garnish with chopped dry fruits of your choice or serve as it

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