Directions
- 1In a pot, add 1 litre of milk and bring it to a boil. Add 1 pinch of saffron strands, 5-6 green cardamoms, 6 tbs of sugar, 1 1/2 tbs of pistachios, and 1 1/2 tbs of almonds. Mix well, bring to a boil, and cook on low flame until the milk is reduced to half (approx. 12-15 mins), stirring occasionally.
- 2In a separate pot, add 1 1/2 litres of milk and bring it to a boil. Remove from flame and let it rest for 5-10 mins to cool down.
- 3Mix 1/4 cup of water with 3-4 tbs of lemon juice in a bowl.
- 4Add the lemon juice mixture to the milk and stir well. Let it rest until the milk curdles completely.
- 5Strain the curdled mixture through a strainer lined with muslin cloth to separate the whey. Rinse the curds with tap water to remove the lemon juice completely and squeeze well. Hang for 10 minutes.
- 6In a bowl, mash the strained cheese well for 10 mins until it becomes smooth. Add 2 tsp of cornflour, mix well, and knead for approx 5 minutes until smooth.
- 7Take 1 tbs of the mixture and form smooth rasmalai balls without cracks. Gently flatten them on your palm (makes 13-14).
- 8In a wok, add 1 litre of water and 1 cup of sugar, mix well, and cook until the sugar is dissolved.
- 9Add the rasmalai balls to the sugar syrup and cook for 3 mins. Cover and cook for 12-15 mins or until they double in size.
- 10Turn off the flame, add ice cubes and let it rest for 8-10 mins until the ice cubes melt.
- 11In a serving dish, add the saffron milk and rasmalai balls. Garnish with pistachios, almonds, and saffron.
- 12Refrigerate for 3-4 hours and serve chilled.
Ingredients
- 1 litre Full cream fresh milk
- 1 pinch Saffron strands
- 5 Green cardamom
- 6 tbs Sugar
- 1.5 tbs Pistachios
- 1.5 tbs Almonds
- 1.5 litre Full cream fresh milk
- 0.25 cup Water
- 3 tbs Lemon juice
- 2 tsp Cornflour
- 1 cup Sugar
- 1 litre Water
Equipment
potwokstrainermuslin clothbowlserving dish
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