Rasmalai Read Count : 15

Category : Recipes

Sub Category : Desserts
INGREDIENTS

FOR CHENNA / PANEER:


  • 1 litre milk, full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water

FOR SUGAR SYRUP:

  • 1½ cup sugar
  • 8 cups water
  • FOR RABRI / RABDI:
  • 1 litre milk, full cream cows / buffalo milk
  • ¼ cup sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios, chopped
  • 5 almonds, chopped
  • 10 cashews, chopped

INSTRUCTIONS

CHENNA / PANEER RECIPE:


  • firstly, boil milk.
  • additionally, add lemon juice and stir till milk curdles completely.
  • drain the curdled milk and squeeze off excess water.
  • after 30 minutes, start to knead the paneer for 10 minutes.
  • furthermore, make small balls and flatten. keep aside.

SUGAR SYRUP RECIPE:

  • firstly, take sugar and water.
  • boil the syrup for 10 minutes.
  • after that, drop the prepared paneer balls.
  • cover and boil for 15 minutes.
  • furthermore, squeeze of sugar syrup.

RABRI / RABDI RECIPE:

  • firstly, heat milk and get to a boil.
  • once a layer of cream is formed over the milk, stick it to sides of vessel.
  • repeat the process for atleast 5 times or till milk reduces to one-third.
  • further, add sugar, cardamom powder and saffron milk.
  • give a good mix and get to boil.
  • also scrape off the collected cream from sides. and give a good stir.
  • further, refrigerate for 2-3 hours.

RASMALAI RECIPE:

  • firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
  • finally garnish with few chopped nuts and allow to absorb for 2 hours.

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