RASMALAI RECIPE | सोफ़्ट और स्पोंजी रसमलाई | EASY RASMALAI RECIPE | NO CORNFLOUR |
- 4 years ago
Ingredients
*Ras Malai Balls:
1 liter/4 cups full fat milk
4 cups of cold water
3 tbs. lemon juice/vinegar
*Malai:
500ml /2 cups full fat milk
200 gram white sugar to taste
½ tsp green cardamom powder
1 tbsp. crushed almonds
1 tbsp. crushed pistachios
Pinch of saffron/Kesar strands optional
Directions:
*Step 1: MAKE CHENNA
1.Boil 1 liter of full fat milk, and then add 3 tbsp. of lemon juice/diluted vinegar, turn off the flame and stir until, milk curdles completely. Add more lemon juice if required.
2.Drain in the muslin cloth/cotton cloth, rinse with fresh cold water to remove acidic flavor.
3.Gather muslin cloth, remove excess water with hands and make a knot. Hang it for 15 minutes to remove excess water.
*Step 2: Make Malai or Rabri :
1.Add 2 cups of full fat milk in a heavy bottom pot and let it boil.
2.Add sugar to taste, crushed almonds, crushed pistachios and saffron. Mix, cover and cook this mixture on slow to medium flame till the milk is reduced to half.
3.Afterwards, turn off the flame and set this Malai aside.
*Step 3: Make Rasmalai balls:
1.Add chenna/paneer to a plate and knead for 8-10 minutes until smooth.
2.Make 7-8 equal balls and flatten them. Set these aside.
*Step 4: Make sugar syrup and Cook Rasmalai balls:
1.Bring 4 cups of water to a boil with 1 cup of sugar. Add balls into boiling water and cook covered for 15-18 minutes on a moderately high flame.
2.Remove balls and transfer them to sugar syrup and cool for 10-15 minutes in this syrup.
*Step 5: Assemble Ras malai:
1.Remove Ras malai from sugar syrup; press gently with palms to remove excess sugar syrup.
2.Transfer them to a platter or bowl, add all the malai/rabri on top of it. Garnish with nuts.
3. Refrigerate for 6-7 hours or overnight.
4. Serve chill.
5. Enjoy!
*Ras Malai Balls:
1 liter/4 cups full fat milk
4 cups of cold water
3 tbs. lemon juice/vinegar
*Malai:
500ml /2 cups full fat milk
200 gram white sugar to taste
½ tsp green cardamom powder
1 tbsp. crushed almonds
1 tbsp. crushed pistachios
Pinch of saffron/Kesar strands optional
Directions:
*Step 1: MAKE CHENNA
1.Boil 1 liter of full fat milk, and then add 3 tbsp. of lemon juice/diluted vinegar, turn off the flame and stir until, milk curdles completely. Add more lemon juice if required.
2.Drain in the muslin cloth/cotton cloth, rinse with fresh cold water to remove acidic flavor.
3.Gather muslin cloth, remove excess water with hands and make a knot. Hang it for 15 minutes to remove excess water.
*Step 2: Make Malai or Rabri :
1.Add 2 cups of full fat milk in a heavy bottom pot and let it boil.
2.Add sugar to taste, crushed almonds, crushed pistachios and saffron. Mix, cover and cook this mixture on slow to medium flame till the milk is reduced to half.
3.Afterwards, turn off the flame and set this Malai aside.
*Step 3: Make Rasmalai balls:
1.Add chenna/paneer to a plate and knead for 8-10 minutes until smooth.
2.Make 7-8 equal balls and flatten them. Set these aside.
*Step 4: Make sugar syrup and Cook Rasmalai balls:
1.Bring 4 cups of water to a boil with 1 cup of sugar. Add balls into boiling water and cook covered for 15-18 minutes on a moderately high flame.
2.Remove balls and transfer them to sugar syrup and cool for 10-15 minutes in this syrup.
*Step 5: Assemble Ras malai:
1.Remove Ras malai from sugar syrup; press gently with palms to remove excess sugar syrup.
2.Transfer them to a platter or bowl, add all the malai/rabri on top of it. Garnish with nuts.
3. Refrigerate for 6-7 hours or overnight.
4. Serve chill.
5. Enjoy!