Rasmalai Recipe

INGREDIENTS

FOR CHENNA / PANEER:

★1 litre milk,

★full cream cows milk

★2 tbsp lemon juice

★1 cup water

FOR SUGAR SYRUP:

★1½ cup sugar

★8 cups water

FOR RABRI / RABDI:

★1 litre milk, full cream cows / buffalo milk

★¼ cup sugar

★½ tsp cardamom powder

★2 tbsp saffron milk

★7 pistachios, chopped

★5 almonds, chopped

★10 cashews, chopped

chenna / paneer recipe

1.firstly, in a thick bottomed pan add 1 litre cows milk. make sure to use cows milk, else rasmalai will not be soft and juicy...

2.furthermore, stir occasionally and get to a boil.

3.additionally, add lemon juice and stir well.

4.add more lemon juice and stir till milk curdles completely.

5.and immediately drain the curdled milk into the hand kerchief / cheese cloth.

6.pour a cup of water and clean the paneer as it has lemon juice in it.

7.furthermore, bring it together and squeeze off excess water.

8.hang for 30 minutes. or till all the water drains off completely.

9.after 30 minutes, start to knead the paneer for 10 minutes.

10.knead paneer till it turns out smooth without any grains of milk. else there will be cracks on rasmalai and will break while boiling in sugar syrup.

11.furthermore, make small balls and flatten. keep aside.

sugar syrup recipe:

1.firstly, in a deep vessel take 1½ cup of sugar.

2.furthermore, add 8 glasses of water and stir well.

3.boil the syrup for 10 minutes on medium flame.

4.after that, drop the prepared flattened paneer balls into boiling sugar syrup.

5.cover and boil for 15 minutes. the flattened paneer balls will have doubled in size.

6.furthermore, with a help of slotted spoon take each rasmalai and squeeze of sugar syrup.

7.allow all the squeezed paneer balls to cool completely. or till they come to room temperature.

rabri / rabdi recipe:

1.firstly, in a large nonstick pan heat milk.

2.furthermore, stir occasionally and get to a boil.

3.reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.

4.further, get the milk to boil again.

5.and repeat the gathering of cream to sides of kadai.

6.repeat the process for atleast 5 times or till milk reduces to one-third.

7.further, add sugar.

8.also add cardamom powder and saffron milk.

9.give a good mix and get the milk again to boil.

10.also scrape off the collected cream from sides. and give a good stir.

11.transfer to a bowl and let it attain to room temperature.

12.further, refrigerate for 2-3 hours before adding to rasmalai.

rasmalai recipe:

1.firstly, generously pour the chilled rabri / rabdi over the squeezed paneer balls.

rasmalai

2.also garnish with few chopped nuts and allow to absorb for 2 hours.

rasmalai

3.finally, rasmalai is ready to be served.

rasmalai