Cookwithparul
Read full rECIPE
Prep Time: 20 Min
– Milk – 1 ltr (1000 ml) – White Vinegar – 2 tbsp – Water – 2 tbsp – Cold water – 1 to 1.5 glass – Milk – 1 ltr – Corn flour -1 tsp – Saffron Strands – Chopped Pistachio – Chopped Almonds – Sugar – 5 tbsp – Kesar food colour – Sugar – 1 cup/250 gram – Water – 5 Cup
Cook Time: 20 Min
Ingredients
Place a pan on flame, add 1 liter of toned milk, and boil. Next step - take a bowl, add 2 tbsp of white vinegar (alternatively use the juice of 2 lemons), 2 tbsp of water, and mix well.
After a boil, turn off the flame and stir the milk for 1 minute. After 1 minute, add vinegar mix in batches and gently mix until milk start crumbling.
After the milk crumbles, add 1-2 cups of cold water and mix well to stop the cooking process. Nest Step - place a strainer on a bowl, and place a cotton cloth on the strainer. Next step - drain the water from the Cheese and rinse with cold water to remove the sourness.
Next step - squeeze the cheese gently and do not squeeze paneer too much otherwise your Rasmalai will become hard.
Place a pan on flame, add 1 liter of milk, and boil. After a boil, add some saffron strands, chopped pistachio, chopped almonds, and 1/2 tsp of cardamom powder and cook it for 4-5 minutes.
After 4-5 minutes, add 5 tbsp of sugar, and a pinch of saffron food colour, mix well and cook on medium flame. After the Rabri turns a little thick, turn off the flame and keep your Rabri aside.
Check your Cheese and knead well with your palms until it turns smooth. Next step - add 1 tsp of corn flour and mix well.
take a small portion of cheese, prepare a small ball and flatten it like the following image. Next step - prepare Rasmalai with the remaining cheese.
Place a kadhai on flame, add 1 cup of sugar, and 5 cups of water, and melt the sugar. After the sugar melts, one by one, add prepared Rasmalai balls and cook on high flame for 5 minutes.
After the 5 minutes, turn the flame to medium-high, close the lid and cook for 5 minutes. After 5 minutes, one by one transfer the Rasmalai into chilled water and turn off the flame.
After 20 minutes, one by one, gently squeeze your Rasmalai and transfer them into Rabri.