RASMALAI

Posted on July 25, 2019

Amulkool Rasmalai recipe, Rasmalai recipe,
Ingredients:
For rasgola
Milk – 500ml
Sugar – 1 cup
Water – 4 cup
Lemon – 1
Cardamom powder – 1/4 tsp
Method
1. Take milk in a pan and boil it, ones milk is boiled, put off the burner and add lemon juice and mix well now soft cheese is ready. Collect the cheeses in soft clothes and drain out the water and wash it and cool down. Hang the cheese (chenna) for 10 minutes for extra water to drain out.
2. Now take a plate to add cheese and suji/ corn flour kneed for twenty-five minutes the cheese (chenna) become the very softball. Now make fifteen small size ball out of the cheeses.
3. Heat water in a pan and add sugar mix it well and boiled it. One’s sugar dissolved add cheese balls and cook for ten minutes after ten minutes turn the side and cook another fifteen minutes. Now Rasgolla is ready, add cardamom powder and keep aside and cool down.
For syrup
Amulkool (keshar badam) – 200ml
Condensed milk – 100ml(1/4 cup)
Fresh cream – 1 Tbsp
Kewra water – few drops
Pistachio chopped – 1 tsp
4. Take a pan pour the Amulkool badam milk, condensed milk, fresh cream, and kewra water mix it well all the ingredients, now add rasgolla mix it well deliciously, covers with lid and refrigerates the rasmalai for one hour, add chop dry fruits to garnish. Now tasty and delicious dessert rasmalai is ready to be served to for the special day.
(Otherwise, boil 500ml milk in a pan, once boiled sim the flame and boil milk after two minutes interval stirring the milk to ensure milk is reduced to three fourth.
Now add two tablespoon sugar, mix well and off the burner. Add rose water, saffron, and rasgolla and rest for one hour. After a cool down and refrigerate the rasmalai for two hours. Garnish with chopped dry fruits. Now Rasmalai is ready to be served as deserts.)