If you also like to eat sweets, try Rasmalai at home once. Rasmalai will be beneficial for health along with taste; it is so delicious that once you eat it, you will keep eating it. Making Rasmalai is also very easy. You will not have to work hard to make it. In such a situation, try making Rasmalai at home once.
Ingredients required for Rasmalai
Three pieces (a foaming product that will make the paneer swell) Reetha
5-6 cups cow’s milk
2 cups sugar
3-4 grams (a sour product) tartar
1/2 tsp cornflour
1/2 tsp refined flour
Saffron strands
For garnishing:
Pistachios, lightly boiled
Almonds, lightly boiled
(Cook condensed milk without sugar for 1 minute) Rabri
Prepare Rasmalai at home with these simple steps:
First, open and cut the Reetha, remove its seeds, peel it and soak it in hot water.
In the meantime, you must blanch the pistachios by heating them with water. Boil them for a while. Take off the flame once the skin starts to look soft and puffed. Cool it down and peel and slice it.
Similarly, peel the almonds after blanching them. When they cool down, slice them too.
Boil milk and make chenna. Keep stirring the milk continuously so it does not burn or stick to the pan.
Once this is done, let it cool down.
Meanwhile, make the syrup, too.
Put equal amounts of water and sugar in a pan.
When the sugar dissolves completely, it will thicken and turn off the gas.
Once the milk cools down, mix tartar in 1 cup of water and add it to it.
Add it slowly to the milk and keep stirring continuously.
When the milk curdles, add ice-cold water to it. After this, collect the milk from the sides.
Strain this milk with the help of a muslin cloth and take it out in another vessel.
Drain all its water.
Mix cornflour and refined flour in chenna and prepare the dough.
Make small balls of it and make it thin.
Now, you have to make Rasmalai syrup, which has to be soaked. Heat one cup of sugar in less than one cup of water. This time, the syrup will be thicker than the previous one.
When the syrup starts boiling, add two tablespoons of reetha water to it.
Now, add the ras malai gently to the syrup.
Once it starts foaming, press it lightly with the help of a spoon; this will suppress the foam, and the ras malai will come to the top.
After some time, add some boiled water to it.
After removing all the ras malai, add it to the syrup that was made earlier when all the foam settles down.
Heat some milk. Remember not to boil it.
Add a little saffron to it.
Remove all the ras malai from the syrup and add it to the milk.
Mix it well, squeeze it and take it out on a plate.
Garnish with rabri, pistachio and almonds and serve.