Rasmalai is a lip smacking royal sweet often served in Indian weedings and on special occasions . Despite the common intuition that Rasmalai is very hard to make at home, here is a mouth watering desert that is both heavenly tasted and easy to make.
Rasmalai is a classic Indian festive dessert made with milk, an acidic ingredient, sugar and saffron. It is eaten all over India and is mostly bought from your near sweet outlet
A sumptuous meal is never complete without a satisfying sweet tooth and what's better way to end a meal than Rasmalai . Rasmalai is a lip smacking royal sweet often served in Indian weedings and on special occasions.
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Chhena Ingredients :
● Milk 1500ml
●White Vinegar 40ml
●Refined flour (maida) 20gm
●Corn flour 10gm
●Sugar 1200gm
Rabdi Ingredients:
●Milk 1500ml
●Sugar 1200gm
●Few strand saffron
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MAKING:
▪For chhena, boil milk over high heat. Set aside to cool slightly to 77°C/170°F .
▪Mix the vinegar in one and three-fourth cups of water and add to the milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
▪Strain the chhena through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhena.
▪Mix together half teaspoon of refined flour and corn flour with chhena. Knead well by pressing with the heal of your hand till the mixture is smooth.
▪Divide it as you want and roll into balls and then press tightly to make patties, taking care that their are no cracks. Mix the remaining refined flour with half a cup of water and set aside.
▪To make the syrup, cook the sugar with five cups of water, stir continuously till all the sugar dissolves. Add the milk and let the syrup come to boil.
▪Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
▪Take one cup of the syrup,reserving the rest in a deep wide non-stick pan and add four to five cups of water. When the syrup begins to boil and add the chhena patties. Add half the flour-water mixture. Cook gently agitating the syrup so that the balls do not stick to the bottom of the pan.
▪Slowly drizzle half a cup of water along the sides of pan every five minute so that the syrup does not thicken. Continue cooking for fifteen minutes.
▪Remove from the syrup with a slotted spoon and place in the reserved syrup.
▪To make the rabdi, bring the milk to boil in a deep, thick-bottomed non-stick pan on high heat and cook, stirring till it reduces to three-fourth its original volume . Add the patties in the rabdi and serve.
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