Rasmalai – Recipe No: 1
Ingredients of Rasmalai:
Method of preparation of Rasmalai:
- Prepare resagullas first. For that, mix sugar and water and boil well.
- Strain the impurities when it’s fully boiled. Make small paneer balls.
- Add paneer balls to this boiling sugar solution and cook for about 30 minutes.
- When the balls are fully cooked put the flame off. You can add essence as well.
- Boil milk in a container and add ingredients 4. Mix contents well.
- Take rasagullas from the sugar solution. Strain the sugar syrup completely, and add it to the milk.
- Boil the contents well.
- When milk reduces its quantity in a considerable amount, take it from the flame and allow it to cool.
- Refrigerate it and decorate your rasmalai with saffron and almonds to serve.
Rasmalai – Recipe No: 2
Ingredients for Rasmalai:
1. Rasagula – 1 tin
2. Milk – 3 cups
3. Cardamom, powdered – 8 nos.
4. Kewra essence/Rose water – ½ tsp
5. Saffron – 2 pinch
6. Almonds after removing skin – A little
7. Sugar – As required
8. Pista chopped – A little
How to prepare Rasmalai?
1. Heat a thick-bottomed pan.
2. Pour 2 tsp of water and then 3 cups of milk. Water is added first so that milk won’t stick to the bottom of the pan.
3. When milk boils, add almonds, cardamom powder and saffron.
4. Reduce the flame and stir the milk occasionally to avoid overflow.
5. Add sufficient sugar and boil milk till it reduces to half.
6. When milk thickens, add Kewra essence and take it from the flame.
7. Place each rasagulla in your palm, press it and remove excess water.
8. Add rasagullas to the prepared milk mixture.
9. Decorate rasmalai using chopped pistachios.
Courtesy: Grihalakshmi Magazine April 1-15, 2018
You can read yet another Rasmalai recipe published in Vanitha here.
Also read a few more desserts with milk/condensed milk as one of the ingredients. Here is the page link. Click on the images in the gallery to read.
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