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| Rasmalai |
Ingredients:
For Rasgulla :
Milk - 1 Liter
Sugar - 1 Cup
Lemon juice - 1/2 Tbsp
Lemon juice - 1/2 Tbsp
For Rabdi:
Milk - 1 Liter
Sugar - 1/2 Cup
Kesar(Saffron) - 12 Strands
Pistachios - 1 Tbsp
Cardamom powder - 1/4 Tsp
Cardamom powder - 1/4 Tsp
Method:
1) Boil 1 liter milk and add lemon juice in it to make paneer.
2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.
3) Meanwhile soak saffron strands in 2 tbsp of milk and put the 1 liter milk to boil for rabdi.
4) Let the rabdi milk boil for 30 min - 45 hr till it reduce to 1/2 of the quantity. Add sugar and boil for another 10-15 min.
5) Meanwhile take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min. It should be soft and should not stick to hands.
6) Make small marble size balls of paneer and keep aside.
7) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min.
8) Add paneer balls in sugar syrup reduce flame to medium high.
9) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.
10) Switch off stove and let the paneer balls cool in sugar syrup completely.
11) Once they are cooled squeeze them to remove sugar syrup.
12) Now put these paneer balls in rabdi.
13) Add cardamom powder and saffron milk in rabdi. Switch off stove.
2) Sieve the milk to remove any water and tie in a muslin cloth for 30 min. to make chhena/paneer.
3) Meanwhile soak saffron strands in 2 tbsp of milk and put the 1 liter milk to boil for rabdi.
4) Let the rabdi milk boil for 30 min - 45 hr till it reduce to 1/2 of the quantity. Add sugar and boil for another 10-15 min.
5) Meanwhile take the paneer out of muslin cloth and knead it with hands for 3-4 min. or put in grinder for 2 min. It should be soft and should not stick to hands.
6) Make small marble size balls of paneer and keep aside.
7) In a pressure cooker put 1 cup sugar and 4 cups of water and let it boil on high flame for 3-4 min.
8) Add paneer balls in sugar syrup reduce flame to medium high.
9) Put the lid on pressure cooker with whistle and let this cook for 12-15 min. They will become double in size.
10) Switch off stove and let the paneer balls cool in sugar syrup completely.
11) Once they are cooled squeeze them to remove sugar syrup.
12) Now put these paneer balls in rabdi.
13) Add cardamom powder and saffron milk in rabdi. Switch off stove.
14) Let it cool, decorate with few saffron strands and pistachios and serve.
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| Rasmalai |
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