Who does not like rasmalai? This was on my bucket list for a long time but I avoided it thinking it was a laborious job. But trust me, I never thought my rasmalais would turn out this great on the first try! Follow this recipe strictly and you will get there :)
Prep Time: 1 hr 20 mins Cook Time: 1 hr 30 mins
Ingredients
For the rasgullas
1 litre Milk
2 tsps Vinegar
1 tsp Cornflour
For the syrup
6 cups Water
4 cups Sugar
2 tsps Rose essence
For the milk
1 litre Full cream milk
5-6 strands Saffron
1 cup Sugar
1 tsp Cardamom powder
Slivered almonds and pistachios, for garnish
Instructions
For the rasgulla
Add milk in a saucepan till it comes to a boil
Add vinegar and switch off, close and keep for 2 minutes till it settles down
Drain this in a muslin cloth and show it under running water to remove the smell of the vinegar
Tie this up tightly and keep it aside for an hour to remove the water completely
Put this in a wide tray and start mashing it with the base of your palms
Add the corn flour and knead it for about 10-15 minutes till you get a soft pliable dough without any cracks or crumbs (this is the most important step, any compromise on the time you knead will affect the sponginess of the rasgullas)
Make balls of about half the size of a lemon, slightly press it to flatten a bit and keep aside covered
For the syrup
In a saucepan, take water and sugar and bring to a boil
Add the essence and mix well
Add the flattened balls, close and cook on high to medium heat for 15-20 minutes (note that the balls should cook on high heat always and in bubbling boiling water)
Once the balls are double in size, keep it covered for 20 minutes
For the milk
In a saucepan take milk and bring to a boil
Add the saffron and milk and boil for another 5-7 minutes. Add cardamom powder.
Squeeze water from the sugar syrup and add this to the milk
Garnish with slivered almonds and pistachios and keep this out for 4 hours
Refrigerate this and serve
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