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 again, and cook on low flame until the milk is reduced to half (approximately 12-15 minutes), stirring occasionally.
- 2In 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.
- 3In a bowl, mix 1/4 cup of water with 3-4 tbs of lemon juice.
- 4Pour the lemon juice mixture into the warm milk and stir well. Let it rest until the milk curdles completely.
- 5Strain 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.
- 6In a bowl, mash the strained cheese well for 10 minutes until smooth.
- 7Add 2 tsp of cornflour to the cheese mixture, mix well, and knead until smooth (approximately 5 minutes).
- 8Make 13-14 smooth rasmalai balls without cracks. Flatten them slightly on your palm.
- 9In a wok, add 1 litre of water and 1 cup of sugar. Mix well and cook until the sugar is dissolved.
- 10Add 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.
- 11Turn off the heat, add ice cubes, and let it rest for 8-10 minutes, or until the ice cubes melt.
- 12In a serving dish, add the prepared saffron milk and the cooked rasmalai balls.
- 13Garnish with pistachios, almonds, and saffron.
- 14Refrigerate 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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