- 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 7min.now 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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