When you hear the name of Rasmalai, water comes in the mouth and make sure you taste it, it is such that you will become its lover. But today you will not need to go to the shop to eat it. We are going to teach you. We all know that the festive season is beginning and these days there are many kinds of desserts in the markets that are visible They are very attractive, but by eating them we can become sick.
On the occasion of this festival of Diwali many types of sweets and dishes are made in the houses. To make ras cream, we use the cow made of cow’s milk. The chest made from cow’s milk is very soft if you do not have the cow’s milk, then you can use the milk of the buffalo. It is very easy to cook ras
material: 3 liters of milk full cream 2 lemon juice One and a half spoon arrowroot (optional) Half teaspoon cardamom powder Finely cut 8 to 10 pistachios Half katori chironji 2 pinch of saffron 6 cups sugar 2 to 3 cups of water For decoration: Finely chopped almonds, pistachios and saffron petals Method:
Heat 2 liters of milk in a heavy bottom vessel. After the milk comes to boil, stop the gas, turn off the gas. When the milk is slightly cooled, add lemon juice slightly in it and run it with a big spoon. When the milk burst completely. Then filter it in a clean cloth, pour cold water over it. This will not bring lemons to taste. Now tie the milk to the torn milk and press it well so that all the water of torn milk is released. Cheese is ready to make rasmalai.
After that, remove the paneer in a plate and mash it with a grateful or hands well and knead it like a dough. Then mix the arrowroot in the paneer and mash it for 4 to 5 minutes and make a smooth knead dough. Now take a little part of the mixture in the hands, giving it a round shape, pressing it with the palm, keeping the chisel for rasmalai and keeping it in a plate.
Now to make the syrup, put 4 cups of sugar and 2 cups of water in a frying pan and keep it warm on the gas. After this syrup comes to boil, put the prepared fries in the plate. Cover the container with a plate. Cook for 15 to 20 minutes on high flame and sugar syrup. After some time the syrup will become thicker, keep adding water to it with a small spoon. Keep in mind that sugar syrup is always boiling. In this way pour water for only 1 to 2 cups of sugar in the syrup, after the chisel is cooked, the flowers will get doubled, then stop the gas.
Now prepare the juice, which will be served with the syrup, boil it by adding one liter of milk in a vessel to prepare it. Once the milk is boiled, let it cook on medium flame and add pistachios, saffron and chironji, and cook it with a tablespoon. When the milk is thick and half remaining, add cardamom powder and 2 cups of sugar to it after a few minutes.
Now remove the rasmalai cheese from the syrup and put it in milk. For a while, keep this sweet for cooling in the fridge. After 2 hours, take this delicious rasmalai in the serving bowl and enjoy the taste by decorating pistachios and saffron petals.