RASMALAI

RASMALAI
Looking at these in sweet shops always made us think that its a tedious task to make Rasmalai at home but our Home Culinaire, Sunita made it utterly simple for everybody. Try making Rasmalai at home and get ready for some serious compliments . So here it goes

Prep time: 40 mins

Serves: 5-6

Ingredients

Full fat milk: 2 lit for Chhenna and 1 lit for Rabri
Raw milk/Kacha Doodh: 1 cup
Yogurt: 4-5 tbs
Sugar: 1 cup for syrup and 1 cup for Rabri
Cardamom/ Elaichi: 8-10 pods crushed to powder
Saffron: A pinch diluted in 3 tbs milk
Crushed almonds and pistachios for garnish
Method

For Rabri – Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent the milk from burning.
When a layer of cream forms, just move it on the sides. Boil until the milk thickens and reduces to half the quantity. Set this aside.
For Chhenna – Boil milk in a pot. Add yogurt to the milk and stir until the milk curdles completely. Add more yogurt if needed.
Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess water and make a knot. Hang it for about 45 minutes to 1 hour for the excess water to drain off.
Add the Chhenna to a plate and knead well for about 2 minutes until smooth.
Make 10-12 equal balls and set them aside
For Sugar syrup/Chashni– Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
Assembling – Take off the discs to a plate and cool them. Dunk them in raw milk/kacha doodh. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the rabri. Simmer for another 1 to 2 minutes in the Rabri.
Let it chill in the fridge for sometime.
Garnish with crushed almonds and pistachios.
You have your very own Rasmalai which tastes nothing less than heaven. After you’re done indulging in this light home-made dessert, read more about Sunita, who made it so simple for you.
Source: Ruchika Mehta