Rasmalai Recipe

Ingredients

    For rasgulla sponges

    5 cups full fat milk
    2 to 3 tbsp lemon juice add as required
    1 cups sugar
    5 cups water
    2 teaspoon semolina or 1 teaspoon cornflour
    1 tbsp kewra water
    ½ tsp cardamom powder elaichi powder

    For Ras Milk Syrup

    750 ml/3 cup Full fat milk
    7- 8 Green Cardamom peeled and pounded
    ½ Teaspoon Kewra essence /rose water
    2 Generous pinches Saffron/Kesar
    A few blanched almonds
    Sugar to taste
    A few Pistachios finely chopped
    Silver leaf to garnish

Instructions

• initial prepare the thickened milk (ras) for rasmalai

• Place a significant bottom deep pot on medium flame.

• Add a pair of teaspoon water. currently add three cups milk to pot and boil.

• Adding water to pan ensures that milk won't follow rock bottom.

• Bring the milk to a boil.

• Add saffron, pounded inexperienced cardamom and blanched almonds.

• Simmer the milk on low heat. Stir each a pair of to three minutes to stop boiling.

• Add sugar to style and simmer till the milk reduces to 0.5 the number.

• Add kewra essence and throw the flame.

• Set this aside to cool down.

• to create rasgulla you'll scan this elaborated direction of ragulla with step by step photos

• Once the rasgulla and ras(milk) square measure prepared then follow below steps..

• Gently press the sponges in between your palm and soak it in ready thickened milk(ras).

• do not apply an excessive amount of pressure otherwise rasgulla can break.

• adorn it with pistachio and silver leaf.

• Serve it chilled.

• you'll see however puffy and netty rasmalai has pop out.

• I even have tried this direction for many time and every time it comes out good.

• Do attempt it and hope it'll end up sensible.