Rasmalai is one of the popular and delicious bengali sweet where rasgullas are soaked in thickened and sweetened milk.
This recipe is favourite of all my three kids. They relish the saffron milk and the spongy flat balls inside.
To get the soft and spongy rasmalai, make sure to use cow milk than buffalo milk, trust me you will get good result.
You can now watch complete video on Rasmalai.
Yields: 10-12 pieces
INGREDIENTS
FOR CHEENA
1 litre cow's milk
1 TSP citric acid or 2 tbsp lemon juice (citric acid is highly recommended here for best results)
1/3 cup water
For boiling:
6 cups water
2 cups sugar
FOR RABRI:
1 litre full fat milk (buffalo milk)
1/2 cup sugar
15-20 strands saffron (kesar)
1 tsp cardamom powder
Few chopped nuts of your choice
STEPS FOR CHEENA
1. Mix lemon juice with 2 tbsp water Or dissolve citric acid in 1/4 cup water and keep aside. You will see citric acid will dissolve naturally. If any particles remain stir well with spoon.
2. Bring milk to boil. Turn off the flame and let it cool down for 30 seconds.
3. Add citric acid mix little by little mixing milk at the same time. After a minute or so you will see milk is curdled. Now wash it with fresh water till it cools down
4. Strain the curdle milk using clean muslin cloth.
5. Wash it with cold water to take out sourness.
6. Squeeze out the excess water till all the water is drained and at the same time it should be moist.
7. Divide cheena in small equal parts.
8. Press between your palm and give it round shape.
9. Before you start kneading, keep 6 cups water with 2 cups of sugar for boiling.
10. When water comes to rolling ball, add flatten balls. Cook on high flame for 15 minutes.
11. To check whether it's cooked, half full the glass with water drop rasgulla, if it sinks it's cooked, if it floats on top cook for another 10 minutes.
19. Once done, transfer balls in cold or room temperature water to cool it down.
STEPS FOR RABRI:
1. Bring milk to boil with cardamom powder and kesar. Once it comes to boil, simmer on low flame till it becomes little thick , for about 15-20 minutes.
2. Add chopped nuts.
3. Turn off the flame and let it cool down.
ASSEMBLING:
1. Squeeze out the excess the water from balls.
4. Transfer flat cheena balls to serving bowl and add rabri over it.
5. Keep it in the fridge for 5-6 hours or overnight.
5. You can see how spongy it is by the holes in it.
6. Serve with some chopped nuts and fresh rose petals.
This recipe is favourite of all my three kids. They relish the saffron milk and the spongy flat balls inside.
To get the soft and spongy rasmalai, make sure to use cow milk than buffalo milk, trust me you will get good result.
You can now watch complete video on Rasmalai.
Yields: 10-12 pieces
INGREDIENTS
FOR CHEENA
1 litre cow's milk
1 TSP citric acid or 2 tbsp lemon juice (citric acid is highly recommended here for best results)
1/3 cup water
For boiling:
6 cups water
2 cups sugar
FOR RABRI:
1 litre full fat milk (buffalo milk)
1/2 cup sugar
15-20 strands saffron (kesar)
1 tsp cardamom powder
Few chopped nuts of your choice
STEPS FOR CHEENA
1. Mix lemon juice with 2 tbsp water Or dissolve citric acid in 1/4 cup water and keep aside. You will see citric acid will dissolve naturally. If any particles remain stir well with spoon.
2. Bring milk to boil. Turn off the flame and let it cool down for 30 seconds.
3. Add citric acid mix little by little mixing milk at the same time. After a minute or so you will see milk is curdled. Now wash it with fresh water till it cools down
4. Strain the curdle milk using clean muslin cloth.
5. Wash it with cold water to take out sourness.
6. Squeeze out the excess water till all the water is drained and at the same time it should be moist.
7. Divide cheena in small equal parts.
8. Press between your palm and give it round shape.
9. Before you start kneading, keep 6 cups water with 2 cups of sugar for boiling.
10. When water comes to rolling ball, add flatten balls. Cook on high flame for 15 minutes.
11. To check whether it's cooked, half full the glass with water drop rasgulla, if it sinks it's cooked, if it floats on top cook for another 10 minutes.
19. Once done, transfer balls in cold or room temperature water to cool it down.
STEPS FOR RABRI:
1. Bring milk to boil with cardamom powder and kesar. Once it comes to boil, simmer on low flame till it becomes little thick , for about 15-20 minutes.
2. Add chopped nuts.
3. Turn off the flame and let it cool down.
ASSEMBLING:
1. Squeeze out the excess the water from balls.
4. Transfer flat cheena balls to serving bowl and add rabri over it.
5. Keep it in the fridge for 5-6 hours or overnight.
6. Serve with some chopped nuts and fresh rose petals.
3 comments:
juice cleanse or any diet as a result of you're intense solely liquids. Juices don’t bear the digestion method however instead get absorbed into your body among quarter-hour of consumption
day juice
Good one admin...i also try this recipe, My family is very happy eat this recipe. Thanks for this blog post & this recipe.
tasty recipes
Nice Recipe
Terry’s Chocolate Orange
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