How to make Rasmalai.
You can make Rasmalai using homemade Rasgulla or, alternatively, store-bought Rasgulla. You need to thicken the saffron-infused milk for some time, and then it needs to be chilled after adding sugar, dry fruits/nuts, and rasgulla balls.
Ingredients;
Whole / Full fat milk-3 liters. Vinegar -2 table spoon.(mixed with ½ cup of water) Sugar -2 cups Saffron-8-10 strand. Green Cardamom-2 Pistachio and Almonds .-½ cups. All-purpose flour teaspoon. Rose Water tablespoon. Water -5 -6 cups.
We will make Ras-Malai in three steps
First step-
Making of Chena.–
Boil 2 litres of milk. When it starts boiling, add vinegar and water to it. It will start curdling. Strain it through a mesh strainer. Squeeze all of the excess water through a cheesecloth. Take chena in a big bowl or plate. With the force of your palm, knead the chena until it’s creamy. If you find this a little runny, add all-purpose flour. Knead it for 4-5 minutes. Make smooth, small balls out of it. Take 1 cup of sugar with water in a pressure cooker. When the water starts to boil, add our rasgulla balls to it. Do not overcrowd the pressure cooker. Boil it till two whistles. After it comes to room temperature, chill the rasgulla balls in the fridge.
Step two-
Making of saffron milk-
In a big-bottomed vessel, boil the milk on a slow flame. Do it until the milk gets thickened. Add saffron and green cardamom to it. Add 1 cup of sugar. Boil it for 3-5 minutes.
Step three-
Add chilled rasgulla to the thickened milk. Keep refrigerated until it’s freezing. Sprinkle rose water on top of it. Garnish with some almonds and pistachio, and serve. Enjoy.
