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Rasamalai

Rasamalai

Cooking Time

Preparation Time : 80

Cook Time : 30

Total Time : 110

Ingredients

Serves 5

  • For the rasmalai balls:1 liter nova Milk

  • 4 tbsp lime juice

  • 1 tsp cornflour

  • 4 cups water

  • 1 cup sugar

  • For the ras syrup: 500 ml nova Milk

  • 5-6 green cardamom pods

  • Saffron-1 pinch

  • 3-4 tbsp sugar

  • 5-6 pistachios

Directions

  • 01

    Peel and Crush the cardamom pods into fine powder and finely chop the pistachios,and keep aside

  • 02

    For Balls: Boil milk in a heavy bottom pan

  • 03

    When boiled,switch off and add 1/2 cup of water to cool down the milk

  • 04

    After 5-10 minutes,add lime juice and mix till milk curdles

  • 05

    Make this to full curdle

  • 06

    Using a strainer drain the water and collect the chena

  • 07

    Rinse this under water so that lime will be washed away

  • 08

    Keep this in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water

  • 09

    Add cornflour and start mashing the chena till its smooth

  • 10

    Mash constantly for 10 minutes using your palm,Once its smooth, make small balls out of it

  • 11

    Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil

  • 12

    Drop the balls in boiling sugar syrup and cook for 20 minutes

  • 13

    The balls size will be doubled now

  • 14

    Take out the balls from the syrup and drop them in fresh water,If they sink to the bottom, the balls are done

  • 15

    For Thickened Milk: In a heavy bottom pan, boil milk

  • 16

    Soak few strands of saffron in a tablespoon of warm milk and set this aside

  • 17

    Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals

  • 18

    After 10 minutes add sugar and mix

  • 19

    After 20-25 minutes the milk will get thicken to desired consistency,add soaked saffron and crushed cardamom

  • 20

    Also add finely chopped pistachios

  • 21

    Mix and switch off the flame

  • 22

    Take out the cooled balls from the sugar syrup, squeeze and flatten with your hands

  • 23

    Transfer the balls to warm thickened milk

  • 24

    Chill in the refrigerator overnight or for 5-6 hours

  • 25

    Garnish with chopped pistachios and few saffron strands before serving

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