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Preparation Time : 5
Cook Time : 20
Total Time : 25
1/2ltr fully fat milk
1cup cow milk
1/2 cup rice flour
1 tbsp chopped dry fruits
1 Pinch saffron threads
Take a pan add 1cup cow milk when milk comes boil add rice flour slowly and stir continuesly
When flour absorbed all theilk and combind together our dough is ready. Now switch off the flame.
Cover the lid rest this dough just 5 minutes.
After 5 minutes take out a dough in a plate and start mashing the dough till it’s smooth.
Once it’s smooth, make small balls out of it.
Heat 1/2 cup sugar and 2 cups water in a wide pan and wait till it comes to a full boil.
Drop the balls in boiling sugar syrup and cook for 10_12 minutes. The balls will double in size by then.
Take out the rice balls and half quanity of sugar syrup in a bowl add 7_8 ice cubes in it keep a side.
In a heavy bottom pan, boil 500 ml of milk.
Soak few strands of saffron in a tablespoon of warm milk and set aside.
Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
Also add finely chopped pistachios [if using]. Mix and switch off the flame.
Take out the cooled rasmalai balls from the sugar syrup, jently squeeze and flatten with your hands.
Transfer the balls to thickened milk [milk should be warm].
Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
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