Recipe Of Yummy And Sweet Rasmalai To Enjoy Occasionally

Rasmalai is a dessert recipe of India which prepared from chenna, sugar, paneer balls and rabdi. It’s basically Invented in Bengal but very famous all over the India.

Rasmalai is actually a juicy cream of milk prepared very much like rasgulla and served using thick cream milk in kesar flavour. And the toppings could be dry fruits like kaju, badam and pasta. The major advantage of the dish is it’s long lasting storage in fridge. And the balls of paneer could be served as rasmalai with cream of milk and as rasgulla with sugar syrup.

Here are the ingredients and recipe:

Ingredients (250 ML = 1 cup)
Paneer/chenna:
1 litre cows milk full cream 
2 tbsp juice of lemon
One cup water

Sugar syrup:

Sugar 1½ cup
Water 8 cups

Rabdi:

Buffalo/cows milk 1 litre full cream
Sugar ¼ cup 
Cardamom powder ½ tsp
Saffron milk 2 tbsp 
7 chopped pistachios 
5 chopped almonds 
10 chopped cashews 

Instructions recipe:
Paneer / Chenna:

Boil the milk.
Add lemon juice & stir till the milk curdles.
Drain curdled milk & excess water should be squeeze off.
30 mins later, start kneading paneer for about 10 mins.
Make tiny balls & flatten. Keep them beside.

Rasmalai

Sugar syrup:

Take water & sugar.
Boil syrup for 10 mins.
Then, drop made paneer balls.
cover & boil for about 15 mins.
Squeeze of sugar syrup.

Rabri / rabdi recipe:

Heat the milk & get to a boil.
When cream layer formed over milk, stick it to vessel sides.
Repeat process for like five times or until the milk reduces to 1/3.
Then add the sugar, saffron milk & cardamom powder.
Provide mix & get for boiling.
Brush off stored cream from sides to provide effective stir.
Then, refrigerate for like 2-3 hrs.

Rasmalai:

Initially, pour chilled rabdi over squeezed balls of paneer.
Eventually garnish with some chopped nuts & let them absorb for 120 mins.

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