Rasmalai Ingredients 1 litre low fat milk 1 cup curd 1 cup sugar 4 cup water Ingredients for milk mixture 3 cups milk ½ cup sugar 1 teaspoon cardamom powder 1 tablespoon almonds 1 tablespoon pistachios Saffron strands Method Boil milk. When the milk starts boiling, add the curd as soon the milk completely curdles, remove from fire. Strain the milk in the muslin cloth. Drain the whey. Collect the muslin cloth together with the coagulated milk shreds tightly and hang it until water is drained out. Check if enough water is out of the paneer, If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer. Place on a dry, clean surface and knead the paneer with your palm for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Divide the dough into equal parts and roll them in smooth balls. To make the balls apply some pressure at the first and then release when forming the balls, lightly press to make about patty shape. Mix the sugar and water in a pan on medium high heat and bring to a boil. Add the paneer balls and cover the pan with a lid for 10 min. Make sure the pan is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup. Open the lid and pour ice water. Take out the patties from the syrup and squeeze them lightly, and keep aside. Boil the milk in a pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. Add sugar(grind sugar and saffron to get colour quickly) and cardamom powder mix it well. Now remove the pan from stove and patties in milk. Garnish with sliced almonds and pistachios. keep in the refrigerator for Rasmalai to chill. Now ready to offer it to Lord Krishna. Hari bol.
Posted on: Wed, 26 Nov 2014 11:07:16 +0000
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