Rasmalai

Rasmalai

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When you hear the name Rasmalai, water must be coming to your tongue. If you live in West Bengal, you can buy rasmalai from the shop now and eat it. But if your bus is outside of West Bengal, you will have to go to Bangalipara this summer in search of Rasmalai. If Satsamudra is on the banks of the river Tero, then you have to fall asleep thinking about the taste of Rasmalai when you see the picture. And if you try to make it, in most cases you will see that you have made bricks. Don't be sad. Today I have come up with an easy way so that you can make Rasmalai without any effort.

Materials

Powdered milk - 2 cups

Eggs - 1 hour (beaten)

White oil - 3/4 teaspoon

Baking powder - 1/4 tsp

Milk - 1 liter

Almonds and pesto - 10/12 p.m.

Sugar - 1 cup

Method

Mix powdered milk, baking powder, 1 teaspoon oil well

Now gently pour the beaten egg in it with a spoon. Stay tuned. Make sure that the mixture does not become too soft.

When the mixture sticks to your hands, apply a little oil.

Now make small balls from that mixture.

Heat the milk in a pot.

When the milk boils, add sugar.

Make the milk a little thicker with a sieve for a while.

Now boil the milk balls one by one for 5 minutes.

Turn off the gas.

Cool and serve with wood nuts and pesto crumbs on top.

(If you don't want to use eggs, you can butter them with milk)