Get set ready to prepare your all-tome favorite sweet: Rasmalai in your kitchen!
The trick here is to curdling the milk and making soft and succulent paneer/cottage cheese. Know the trick and make the perfect Rasmalai!
Milk- 5 cups for Rasgullas and 5 cups for Rabri
Sugar-1 cup for Rasgullas and 1/4 cup for Rabri
Water- 5 cups
- Boil milk in a vessel. Add curd/lemon to curdle the milk.
- Once the milk gets curdled, strain it in a clean muslin cloth.
- Wrap the paneer/cottage cheese in the cloth tightly and squeeze the excess water. Or you can keep some heavy stuff over the cloth so that that all the excess water drains out.
- Once the water gets drained out, knead the paneer until you get grain-free, soft, and smooth chena. But do not knead to the extent that it releases grease.
- Divide it into equal parts and make balls of this chena.
- Bring water to boil and add sugar. As it boils, you can add rose water or cardamom powder.
- When the syrup begins to boil rapidly, add the chena balls. Cover it immediately and let it boil on a moderate flame for 10-15 minutes. The balls would double in size.
- Let it cool down. Keep it covered for another 10-15 minutes.
- Take these balls out of the syrup and drain the excessive syrup. And to check if rasgullas or discs are perfect, these rasgullas would sponge back as you press them.
- Boil milk in a vessel. Once it gets boiled, keep it on a medium flame and keep stirring. Boil the milk till it gets reduced to half.
- Add sugar, cardamom powder, and saffron
- Rabri is ready.
1. Pour rabri over the rasgullas and garnish with almonds and pistachios.
2. Refrigerate it.
3. Enjoy chilled Rasmalai!
Related Reading: https://leapingwindow.com/2020/07/11/whats-cooking-today/