Foolproof Rasmalai Recipe

123 mins
Serves 12
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Mix 1/4 cup of water with 3-4 tbs of lemon juice in a bowl.
  8. 8Mix 1/4 cup of water with 3-4 tbs of lemon juice in a bowl.
  9. 9Mix 1/4 cup of water with 3-4 tbs of lemon juice in a bowl.
  10. 10Add the lemon juice mixture to the milk and stir well. Let it rest until the milk curdles completely.
  11. 11Add the lemon juice mixture to the milk and stir well. Let it rest until the milk curdles completely.
  12. 12Add the lemon juice mixture to the milk and stir well. Let it rest until the milk curdles completely.
  13. 13Strain 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.
  14. 14Strain 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.
  15. 15Strain 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.
  16. 16In 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.
  17. 17In 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.
  18. 18In 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.
  19. 19Take 1 tbs of the mixture and form smooth rasmalai balls without cracks. Gently flatten them on your palm (makes 13-14).
  20. 20Take 1 tbs of the mixture and form smooth rasmalai balls without cracks. Gently flatten them on your palm (makes 13-14).
  21. 21Take 1 tbs of the mixture and form smooth rasmalai balls without cracks. Gently flatten them on your palm (makes 13-14).
  22. 22In a wok, add 1 litre of water and 1 cup of sugar, mix well, and cook until the sugar is dissolved.
  23. 23In a wok, add 1 litre of water and 1 cup of sugar, mix well, and cook until the sugar is dissolved.
  24. 24In a wok, add 1 litre of water and 1 cup of sugar, mix well, and cook until the sugar is dissolved.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Turn off the flame, add ice cubes and let it rest for 8-10 mins until the ice cubes melt.
  29. 29Turn off the flame, add ice cubes and let it rest for 8-10 mins until the ice cubes melt.
  30. 30Turn off the flame, add ice cubes and let it rest for 8-10 mins until the ice cubes melt.
  31. 31In a serving dish, add the saffron milk and rasmalai balls. Garnish with pistachios, almonds, and saffron.
  32. 32In a serving dish, add the saffron milk and rasmalai balls. Garnish with pistachios, almonds, and saffron.
  33. 33In a serving dish, add the saffron milk and rasmalai balls. Garnish with pistachios, almonds, and saffron.
  34. 34Refrigerate for 3-4 hours and serve chilled.
  35. 35Refrigerate for 3-4 hours and serve chilled.
  36. 36Refrigerate for 3-4 hours and serve chilled.

Ingredients

  • 1 litre Full cream fresh milk
  • 1 litre Full cream fresh milk
  • 1 litre Full cream fresh milk
  • 1 pinch Saffron strands
  • 1 pinch Saffron strands
  • 1 pinch Saffron strands
  • 5 Green cardamom
  • 5 Green cardamom
  • 5 Green cardamom
  • 6 tbs Sugar
  • 6 tbs Sugar
  • 6 tbs Sugar
  • 1.5 tbs Pistachios
  • 1.5 tbs Pistachios
  • 1.5 tbs Pistachios
  • 1.5 tbs Almonds
  • 1.5 tbs Almonds
  • 1.5 tbs Almonds
  • 1.5 litre Full cream fresh milk
  • 1.5 litre Full cream fresh milk
  • 1.5 litre Full cream fresh milk
  • 0.25 cup Water
  • 0.25 cup Water
  • 0.25 cup Water
  • 3 tbs Lemon juice
  • 3 tbs Lemon juice
  • 3 tbs Lemon juice
  • 2 tsp Cornflour
  • 2 tsp Cornflour
  • 2 tsp Cornflour
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 litre Water
  • 1 litre Water
  • 1 litre Water

Equipment

potwokstrainermuslin clothbowlserving dish