Easy to Cook Rasmalai Recipe
Easy to Cook Rasmalai Recipe

Hello everybody, welcome to our recipe page.it is Jeremiah Bennett. Today, we’re going to make a distinctive dish, easy to cook rasmalai recipe. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Easy to Cook Rasmalai Recipe is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Easy to Cook Rasmalai Recipe is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have easy to cook rasmalai recipe using 17 ingredients and 27 steps. Here is how you cook that.

The ingredients needed to make Easy to Cook Rasmalai Recipe:
  1. Make ready 2 Litres Milk:
  2. Make ready 2 Tbsp Luke Warm Water:
  3. Make ready 2 Tbsp Lemon Juice:
  4. Get 2-3 Drops Yellow Food Colour:
  5. Take 1.5 Litres Milk:
  6. Prepare Drops Saffron: Few
  7. Prepare Drops Milk (For Grinding The Saffron): Few
  8. Get Chopped Almonds/Pistachios: As Desired
  9. Make ready 4 Tbsp Milk Powder:
  10. Get 1/3 Cup Cold Milk (For Milk Powder)
  11. Take Sugar: 1 & 1/4 Cup
  12. Get Drops Rose Water: Few
  13. Prepare 2 Cups Sugar:
  14. Get 5 Cups Water:
  15. Get 2-3 Pinches Yellow Coloured Powder:
  16. Make ready 3 Drops Rose Essence:
  17. Prepare Drops Kewra Essence: Few
Instructions to make Easy to Cook Rasmalai Recipe:
  1. Pour 3 cups of milk in a pan with a heavy bottom and bring it to boil on medium flame. Add saffron and keep stirring to prevent burning.
  2. Add sugar to the milk.
  3. Keep stirring the milk every 2-3 minutes.
  4. Keep moving aside the malai/ cream that form on the top.
  5. When it reduces to half the quantity, keep it in the fridge to chill.
  6. Pour 5 cups of milk in another pot for making chenna/ paneer.
  7. Once the milk comes to boil, add curd, lemon juice, or vinegar till it comes to boil.
  8. Keep stirring until the milk curdles. If required, add more lemon juice/ vinegar. Switch off the stove.
  9. When it curdles completely, add ice cubes or cold water.
  10. Drain it in a thin muslin cloth.
  11. Wrap the paneer in a cloth and bring the edges together.
  12. Now put a cloth under running water to remove the smell of lemon/ vinegar.
  13. Tie up the paneer in a cloth and remove excess water.
  14. Hang it up on a hook for 45 minutes to 1 hour.
  15. When the paneer is ready, it will be moist with no dripping water.
  16. Knead it well to get smooth, grain-free, and non-sticky chenna. Don’t knead to the extent that chenna begins releasing fats/ grease.
  17. Divide the chenna into equal portions. Make balls and gently flatten them.
  18. Cover them and set them aside.
  19. Take 3 ½ cups of water in a pan and add 1 cup sugar.
  20. When the sugar syrup begins to boil, add cardamom powder.
  21. When the syrup begins to boil, add the flattened balls of chenna.
  22. Cover immediately and cook on high flame for 9 minutes.
  23. The balls would have been doubled in size. Keep it covered and take the pot from the stove. Let it rest for 20 minutes.
  24. Take the flattened balls out and gently squeeze them between your palms to remove excess sugar syrup.
  25. Add them to the warm rabdi.
  26. Add some pistachios, almonds, and cashews.
  27. Keep them in the refrigerator for a few hours and serve chilled.

So that’s going to wrap this up for this special food easy to cook rasmalai recipe recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!