Foolproof Rasmalai

185 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 again, and cook on low flame until the milk is reduced to half (approximately 12-15 minutes), 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 again, and cook on low flame until the milk is reduced to half (approximately 12-15 minutes), 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 again, and cook on low flame until the milk is reduced to half (approximately 12-15 minutes), stirring occasionally.
  4. 4In another pot, add 1 1/2 litres of milk and bring it to a boil. Remove from flame and let it rest for 5-10 minutes to cool down.
  5. 5In another pot, add 1 1/2 litres of milk and bring it to a boil. Remove from flame and let it rest for 5-10 minutes to cool down.
  6. 6In another pot, add 1 1/2 litres of milk and bring it to a boil. Remove from flame and let it rest for 5-10 minutes to cool down.
  7. 7In a bowl, mix 1/4 cup of water with 3-4 tbs of lemon juice.
  8. 8In a bowl, mix 1/4 cup of water with 3-4 tbs of lemon juice.
  9. 9In a bowl, mix 1/4 cup of water with 3-4 tbs of lemon juice.
  10. 10Pour the lemon juice mixture into the warm milk and stir well. Let it rest until the milk curdles completely.
  11. 11Pour the lemon juice mixture into the warm milk and stir well. Let it rest until the milk curdles completely.
  12. 12Pour the lemon juice mixture into the warm milk and stir well. Let it rest until the milk curdles completely.
  13. 13Strain the curdled milk through a strainer lined with a muslin cloth to separate the whey. Rinse the solids with tap water to remove all lemon juice, then squeeze well and hang for 10 minutes.
  14. 14Strain the curdled milk through a strainer lined with a muslin cloth to separate the whey. Rinse the solids with tap water to remove all lemon juice, then squeeze well and hang for 10 minutes.
  15. 15Strain the curdled milk through a strainer lined with a muslin cloth to separate the whey. Rinse the solids with tap water to remove all lemon juice, then squeeze well and hang for 10 minutes.
  16. 16In a bowl, mash the strained cheese well for 10 minutes until smooth.
  17. 17In a bowl, mash the strained cheese well for 10 minutes until smooth.
  18. 18In a bowl, mash the strained cheese well for 10 minutes until smooth.
  19. 19Add 2 tsp of cornflour to the cheese mixture, mix well, and knead until smooth (approximately 5 minutes).
  20. 20Add 2 tsp of cornflour to the cheese mixture, mix well, and knead until smooth (approximately 5 minutes).
  21. 21Add 2 tsp of cornflour to the cheese mixture, mix well, and knead until smooth (approximately 5 minutes).
  22. 22Make 13-14 smooth rasmalai balls without cracks. Flatten them slightly on your palm.
  23. 23Make 13-14 smooth rasmalai balls without cracks. Flatten them slightly on your palm.
  24. 24Make 13-14 smooth rasmalai balls without cracks. Flatten them slightly on your palm.
  25. 25In a wok, add 1 litre of water and 1 cup of sugar. Mix well and cook until the sugar is dissolved.
  26. 26In a wok, add 1 litre of water and 1 cup of sugar. Mix well and cook until the sugar is dissolved.
  27. 27In a wok, add 1 litre of water and 1 cup of sugar. Mix well and cook until the sugar is dissolved.
  28. 28Add the rasmalai balls to the sugar syrup and cook for 3 minutes. Cover and cook for another 12-15 minutes, or until the balls double in size.
  29. 29Add the rasmalai balls to the sugar syrup and cook for 3 minutes. Cover and cook for another 12-15 minutes, or until the balls double in size.
  30. 30Add the rasmalai balls to the sugar syrup and cook for 3 minutes. Cover and cook for another 12-15 minutes, or until the balls double in size.
  31. 31Turn off the heat, add ice cubes, and let it rest for 8-10 minutes, or until the ice cubes melt.
  32. 32Turn off the heat, add ice cubes, and let it rest for 8-10 minutes, or until the ice cubes melt.
  33. 33Turn off the heat, add ice cubes, and let it rest for 8-10 minutes, or until the ice cubes melt.
  34. 34In a serving dish, add the prepared saffron milk and the cooked rasmalai balls.
  35. 35In a serving dish, add the prepared saffron milk and the cooked rasmalai balls.
  36. 36In a serving dish, add the prepared saffron milk and the cooked rasmalai balls.
  37. 37Garnish with pistachios, almonds, and saffron.
  38. 38Garnish with pistachios, almonds, and saffron.
  39. 39Garnish with pistachios, almonds, and saffron.
  40. 40Refrigerate for 3-4 hours and serve chilled.
  41. 41Refrigerate for 3-4 hours and serve chilled.
  42. 42Refrigerate 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
Foolproof Rasmalai | Clip Recipe