RASMALAI

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RASMALAI

 INGREDIENTS

1 liter whole milk
3 tablespoons lemon juice
750 ml Full cream milk (about 2.5 cups)
1/2 cup Sugar
2 tablespoon Thinly sliced dry nuts (almonds)


Instructions




  • Heat milk in a heavy bottom pan.
  • Once the milk comes to a boil,add lemon juice till the milk curdles.
  • Strain the curdled milk using a muslin cloth.
  • Squeeze the muslin cloth to remove all the water from the chena.
  • Take the chena in a bowl & mash the chena with your hands  to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.
 
  • Make small balls from the chenna .
  • Meanwhile in a in a heavy bottomed pan, add milk and bring it to a boil. Add  sugar,Continue boiling at a medium flame stirring continuously & make it half in quantity( 400-500 ml)
    add Cardamon Powder.
    slowly drop the chenna balls & allow the flatten paneer balls to simmer in hot syrup for 2 minutes.
  • then switch off the flame& Transfer it to a big bowl and allow it to chill. Tastes better when chilled.

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