Rasmalai By Sonia

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Rasmalai

It's homemade
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Serves

7-8 people if per person eat 2 piece of rasmali(15 piece of rasmalai we made)

Cooking Time

2 hours ( aprrox)

Meal Type

DESSERT

Rate This Recipe6

INGREDIENTS

  • 4 litre milk (full cream)
  • Sugar ( one cup)
  • Water ( 3 cup)
  • 3 tablespoon of lemon juice
  • Pistachio
  • Cashew
  • Cardamom powder
  • Pinch of kesar
  • Almonds

PREPARATION

  1. 1

    Take a heavy bottom pan, put 2litre full cream into the pan.
  2. 2

    Bring to boil add 3 tablespoon of lemon juice.
  3. 3

    Stir continuously till milk curdles.
  4. 4

    Now turn the flame .
  5. 5

    Use a soft thin cotton cloth to collect the chena and drain the water .
  6. 6

    Now wash the chena with water so that the sourness will not remain in chena .
  7. 7

    Now take chena in your hand and mash the chena for 10 minutes , give it a texture like dough and give rest for 10-15 minutes .
  8. 8

    Now we will make rabdi ( means raof rasmalai .
  9. 9

    Take a pan ,put 2 litre (full creamilk .
  10. 10

    Bring to boil , boil until the milk will get thicken.
  11. 11

    Then add 2 tablespoon of cashew powder , elachi powder and add more than half cup of sugar and pinch of kesar mix it well till sugar dissolves completely or milk get thicken.
  12. 12

    Now turn off the flame transfer it into large bowl or rasmalai tray .
  13. 13

    Now take another pan, put 3 cup of water.
  14. 14

    Add 3 tablespoon of sugar bring to boil .
  15. 15

    Till the water boil we will take chena ,make small size balls of chena (14-15balls).
  16. 16

    Now put all the balls of chena into that syrup .
  17. 17

    Cook well when the chena balls comes double then turn off flame .
  18. 18

    Take ballls out and press litle bit .
  19. 19

    Now put all the balls into the rabdi (we made already).
  20. 20

    Now mix well make sure that the balls not crack .
  21. 21

    Now garnish with almonds and pistachio and let them cool litle bit .
  22. 22

    Now put the rasmalai into the freeze.
  23. 23

    After 2-3hours take out the rasmalai .
  24. 24

    Now it's ready to serve .
  25. 25

    Important tips is that ( if you refrigerate 8-10 hours or you will eat next day ) the taste of rasmalai will more tast.
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