Rasmalai

Name: Rasmalai
Total time: 70 min
Cuisine: Indian
Ingredients: 1.5 litres Milk; 1 cup Sugar; 1 cup Evaporated Milk; 2 litres Milk; 2 tbsp White Vinegar; 2 tbsp Water; 5 cups Water; 2 cups Sugar; 1 tbsp Kewra Water; 0 Pistachios; 0 Saffron

1h 10m

Serves 1

tiktok.com

Rasmalai

tiktok.com

1h 10m

Serves 1

Directions

1Boil 1.5 litres of milk until thickened. Add 1 cup of sugar to create a rich and sweet base for Rasmalai.
2Add 1 cup of evaporated milk to the thickened milk mixture and heat for a few more minutes. Set aside.
3In another pan, boil 2 litres of milk. Add a mixture of 2 tbsp of vinegar and 2 tbsp of water gradually, stirring well to create chenna. Drain the water from the mixture once it separates from the milk.
4Wash the chenna with cold water using cheesecloth. Hang it in the sink for about an hour to remove excess water.
5Break the drained chenna into pieces and knead until a smooth, non-crumbly texture is achieved.
6Roll the chenna into small balls.
7To prepare the sugar syrup, bring 5 cups of water and 2 cups of sugar to a boil. Add the chenna balls to the hot syrup, cover, and cook on medium heat for 20-30 minutes until they expand.
8Transfer the previously set-aside milk mixture to a larger pan, add the cooked chenna balls gently. Add 1 tbsp of Kewra water.
9Cover and let it sit for about half an hour. Garnish with pistachios and saffron before serving.

Ingredients

1.5 litres Milk
1 cup Sugar
1 cup Evaporated Milk
2 litres Milk
2 tbsp White Vinegar
2 tbsp Water
5 cups Water
2 cups Sugar
1 tbsp Kewra Water
0 Pistachios
0 Saffron

Equipment

saucepancheese clothlarge pan

Rasmalai

1h 10m

Serves 1

tiktok.com

Rasmalai

tiktok.com

1h 10m

Serves 1

Directions

1Boil 1.5 litres of milk until thickened. Add 1 cup of sugar to create a rich and sweet base for Rasmalai.
2Add 1 cup of evaporated milk to the thickened milk mixture and heat for a few more minutes. Set aside.
3In another pan, boil 2 litres of milk. Add a mixture of 2 tbsp of vinegar and 2 tbsp of water gradually, stirring well to create chenna. Drain the water from the mixture once it separates from the milk.
4Wash the chenna with cold water using cheesecloth. Hang it in the sink for about an hour to remove excess water.
5Break the drained chenna into pieces and knead until a smooth, non-crumbly texture is achieved.
6Roll the chenna into small balls.
7To prepare the sugar syrup, bring 5 cups of water and 2 cups of sugar to a boil. Add the chenna balls to the hot syrup, cover, and cook on medium heat for 20-30 minutes until they expand.
8Transfer the previously set-aside milk mixture to a larger pan, add the cooked chenna balls gently. Add 1 tbsp of Kewra water.
9Cover and let it sit for about half an hour. Garnish with pistachios and saffron before serving.