Skip to main content

Rasmalai recipe



 Rasmalai is one of the popular Bengal dessert. Made with paneer, lemon juice, saffron, almond and milk. Another name Roshmolai and Rossomolai. 



Ingredients

Milk - 1 litter

Lemon juice or Vinegar - 1 Table spoon

Sugar - 2 cups

Water - 4 cups

Cardamon - 2 nos

Ingredients for Rabdi

Milk - 1/2 litter

Saffron - 1 pince

Sugar - 1/3 cup

Cardamon powder - 1/4 teaspoon


PREPARATION

For Rabdi

In heavy bottomed pan add 1/2 litter of milk, keep stirring in between. in low to medium flame. Once it boils, Add saffron, cardamon powder and sugar. Mix it well let it cook on low flame up to 15 minutes. milk is gets thicker little bit, Cool down in room temperature.


For chenna or paneer

In a heavy bottomed pan, heat milk, bring it to boil. Low to medium flame.  Add Lemon juice  or vinegar in low flame.  Leave it until the milk gets cuddle. switch of the flame.  Add ice cubes. get a water and milk will separated.

Add Milk
Add Lemon juice
Curdle

drain the curdled milk in muslin cloth, Drain the excess water, wash it with cold water thoroughly. Squeeze out the excess moisture .

Drain it

 Transfer into  plate add, 1/2 teaspoon of corn flour.

Add corn flour

 And knead the chenna( curled milk) with palm until it attains smooth consistency.

Knead well


For Syrup and rasmalai

Shape the freshly made panneer, Divide it in to equal balls. Shape those balls into the flat disk.

Make small disc

In  a pan add 2 cups of sugar cardamon and 4 cups of water stir it well. Bring it to boil.

Add the chena or panneer disk into the syrup.  Cook this for 15 minutes. chenna has to be doubled in size. switch of the flame leave it 5 minutes.

Boil in syrup

 In bowl add ice cubes or cold water tranfer the chenna into it. along with syrup its ok.

Soak it in ice cube with water

Then squeeze the excess water. 

Squeeze it

 Dip the chena or paneer into the rabdi.  Set the rasmalai into the fridge 3 to 4 hours.  chenna will absorb the rabdi. Finally garnish with almond, saffron, pistachio.

Dip into the flavored milk

Serve it cool


 

 

 

 

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more

Kalakand recipe

Kalakand: A Traditional Indian Sweet Serving: Once fully set, carefully cut the Kalakand into desired square or diamond-shaped slices Kalakand is a beloved traditional Indian sweet, cherished for its rich, milky flavor and crumbly texture. This delightful dessert is a staple during festive occasions, especially Diwali, and is made with simple, wholesome ingredients. The key to its authentic taste lies in the slow reduction of full-fat milk, which concentrates its flavor and creates the characteristic grainy texture. Ingredients: To prepare a generous batch of Kalakand, you will need the following: Milk: 2 liters (always opt for full-fat milk for the best richness and texture) Lemon Juice: 1 teaspoon (freshly squeezed is preferred, as it helps to gently curdle the milk) Brown Sugar: ¾ cup (approximately 150 grams). Brown sugar adds a lovely caramel note and depth of flavor. Ghee: 3 tablespoons (clarified butter, essential for its distinct aroma and to prevent sticking) Cardamom S...
Post a Comment
Read more