Homemade Rasmalai

Name: How to cook Homemade Rasmalai - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: makes 18 pieces
Cuisine: Us

Introduce

Chef :

Bina Anjaria

Homemade Rasmalai

Ingredient

Food ration :

makes 18 pieces

Cooking time :

2 hours

2 litres

Sugars for rasgulla syrup,+ 6tbsp for the Rasmalai

10 -12

Saffron strands soaked in 2 tsp water,

1 tsp

Elaichi powder chopped badam-pista

1/2 cup

Vinegar 2tbsp diluted in water

Cooking instructions

* Step 1

Rasgulla: Boil 2litres crow's milk. Switch off gas and add vinegar solution 2tsp to make chhenna. If needed add more vinegar solution to curdle the milk. Strain it on a strainer lined with a thin cotton cloth. Wash the chhenna with fresh water to remove sourness of the vinegar. Tie chhenna for 2 hours to remove excess water. Now take the Chennai in a bid plate and knead with the base of your palm until the chhenna is smooth

* Step 2

Add in arrowroot (or cornflour) 1tsp and mix well. Make small and portions.

* Step 3

Make smooth balls after filling a pinch of sugar inside. (This sugar inside makes the rasgulla spongy

* Step 4

In a large kadhai, make a sugar syrup of 2 cups sugar and 6to 7 cups of water. Bring it to a bowl and drop in the rasgullas gently

* Step 5

Cover and cook for 18 minutes with lid covered. In between stir very light handedly twice. If the syrup becomes thick add little water. The rasgulla should be covered with the syrup bubbles properly

* Step 6

After 18 minutes switch off gas and allow the rasgullas to cool down for 3 hours

* Step 7

Rasmalai: Boil 2 litres Amul Shakti milk to 60% quantity Add sugar 6 tbsp,elaichi powder and saffron. Mix and switch off gas. Alow to cool to room temperature. Keep covered while cooling to avoid formation of malai on top.