Bengali Rasmalai
Bengali Rasmalai

Hey everyone, I hope you are having an incredible day today.it is Nellie Hopkins. Today, I will show you a way to make a distinctive dish, bengali rasmalai. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Bengali Rasmalai is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Bengali Rasmalai is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have bengali rasmalai using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Bengali Rasmalai:
  1. Get For rasmalai
  2. Prepare 1 litre milk
  3. Take 4 tbsp lemon juice
  4. Prepare 1 tsp corn flour
  5. Prepare 4 cups water
  6. Make ready 1 cup sugar
  7. Prepare For rasmalai Ras
  8. Prepare 500 ml milk
  9. Take 3-4 tbsp sugar
  10. Get 4-5 tsp cardamom powder
  11. Make ready 1 tsp saffron essence
  12. Take 12-15 Kesar strand(safforn)
Instructions to make Bengali Rasmalai:
  1. Boil milk in a heavy bottom pan.Once it comes to a boil, then start adding lemon juice till milk curdles.
  2. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it.
  3. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. Add cornflour and start mashing the chena till it’s smooth for around 10 min.
  4. Once it’s smooth, make small balls out of it. Don’t flatten them now.
  5. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-16 minutes. The balls will double in size.
  6. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
  7. Now, In a heavy bottom pan, boil milk for making Ras. Soak few strands of saffron in a tablespoon of warm milk and set aside.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 20 minutes when milk reduces to half add sugar, cardamom powder and mix.
  8. Switch off the flame and once cool add pistachios (chopped)
  9. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. Transfer the balls to thickened milk (milk should be warm)
  10. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

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