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Rasmalai Recipe

Rasmalai is my favorite indian sweet by miles. As a kid I wasn't very found of sweet but rasmalai was my absolute favorite. May be because we didn't get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions.

  • Prep time:
  • 5minutes
  • cook time:
  • 40minutes
  • serves:
  • 5 servings

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Details

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Vegetarian

Level : Difficult

Cuisine : NA

Course : NA

Ingredients

Ingredients For Rasmalai Recipe

Methods
  • 1. For the saffron flavoured milk
  • 2. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx 8-9minutes.
  • 3. Reduce the flame to medium and cook for 15 minutes or till the milk reduce to half it's quality, while stirring occasionally and scrapping the side of the pan.
  • 4. On the same time, combine the saffron and warm milk in a small bowl and mix it well and keep aside.
  • 5. Add the sugar to the boiling milk, mix well and cook on a medium flame for a 2-3minutes.
  • 6. Switch off the flame add the saffron milk mixture and cardamom powder and mix it well.
  • 7. Keep aside to cool for 40-50 minutes and refrigerate for at least 1hour.
  • 8. For the rasgulla.
  • 9. Boil the milk in a deep non-stick pan on a high flame while stirring twice in between. This will take approx 5 to 8 minutes.
  • 10. Switch of the flame add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled when the paneer and the whey separate out.
  • 11. Strain using a muslin cloth or any cotton cloth. Discard or store the whey.
  • 12. Place the Muslin cloth with the paneer in a bowl of fresh water and mash it gently for 2 to 4 minutes.
  • 13. Repeat step 4 two more times by changing the water in the bowl each time.
  • 14. Tie and hang it for 30 minutes for the extra water to drain out.
  • 15. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.
  • 16. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.
  • 17. Put 5 cups of water in a steamer add the sugar and bring to boil while stirring occasionally so that the sugar dissolved completely.
  • 18. Put the paneer balls into the sugar water and steam for 7-8minutes.
  • 19. Switch off the flame and allow it to stand in the steamer for 30-45 minutes.
  • 20. Next procedure
  • 21. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently.
  • 22. Refrigerate them for at least 4-5 hours.
  • 23. Serve chilled garnished with almonds.
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