JUICY RASMALAI

Hii there!Welcome to my blog 'INDIAN RECIPES' .Lets now travel to east of INDIA. Rasmalai a sweet which makes people in east side of india very sweet.Its a special recipe to make.So pass on your belts let's go and prepare rasmalai. COME ON!!!!

Ingredients (240 ml cup used)

• 1 ¼ liter full fat milk (5 cups) for chenna
• ¾ liter milk (3 cups) for rabri
• 2 to 3 tsp lemon juice or vinegar (mix with 5 tsp water)
• 1 cup sugar for syrup
• 2 to 3 generous pinches of cardamom/ elaichi
• ½ cup sugar for rabri
• handful of pista almonds
• pinch of saffron/kesar

Instructions

1. Condense the milk for rabri – Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside. Boil until the milk thickens and reduces to half the quantity. Set this aside.
2. Make chenna - boil 5 cups milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely. Add more lemon or vinegar if needed.
3. Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess whey to drain off.
4. Add the chenna to a plate and knead well for about 3 minutes until smooth.
5. Make 12 equal balls and flatten them. Set these aside.
6. Making sugar syrup - Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
7. Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
8. Assembling Rasmalai - Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
9. Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill and serve it

THAT'S IT WE ARE MADE.ENJOY THE TASTE OF JUICY RASMALAI..
STAY TUNED