Unknown | 00:58
  • Milk – 4 cups
  • Lemon juice – 1 cup
  • Sugar – 1 cup
  • Water – 4 cups
  • For milk mix;
  • Milk – 3 cups
  • Sugar – 2 tsp
  • Crushed cardamom – 1 tsp
  • Almonds – 1 tsp
  • Pista – 1 tsp

Take milk in a thick bottomed pan and heat the milk with continuous stirring on medium high flame. After milk get boiled turn off the flame, add lemon juice to it that make the milk fat get separate from whey and take this into a muslin cloth, keep this under tap water to get rid off the lemon flavour and squeeze it to drain the excess water from it (the amount of water taking off from the paneer is the most important aspect of the rasmalai making). Add few drops water (from which you squeeze earlier from the paneer) to it and take it on a clean surface rub it with your palm. Once it get smooth and soft then make the round balls and press smoothly as patties. Then mix the sugar with water in a pressure cooker and boil it medium high, add paneer balls to it, cook for about take these patties out of the cooker, squeeze the sugar syrup and keep them in a bowl. Then boil the milk with continuous stirring in a bowl till milk comes to 2 cups, add sugar and Rasmalai patties to it, allow it for cooking for about few minutes. Finally add cardamom to it, garnish this with almonds and pista. Rasmalai is good to serve when it is chilled.

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