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This soft, melt in your mouth dessert  is perfect for parties and get togethers. You can prepare it a day before and keep it in the refrigerator. 

For the Rasgulla discs

  • Homemade paneer (chenna) - 110 grams (make paneer from 1 liter of milk)
  • Semolina/rava (any rava) - 1 tsp
  • Cardamom - 1/4 tsp
  • Sugar - 2 tsp

 

All purpose flour or maida for dusting -1 tbsp

For the sugar syrup

  • Water - 2 1/2 cup
  • Sugar -1 ¼  cup

 

For the saffron flavored milk

  • Milk - 2 1/2 cups or 1/2 liter
  • Sugar - 1/3 cup
  • Cardamom powder -1/4 tsp
  • Saffron -7-8 strands
  • Pistachio -chopped - 2-3 tbsp
  • Almonds (blanched and thinly sliced/slivered) -2-3 tbsp

 

For garnishing

  • Blanched almond slivered
  • Pistachio chopped

 

There are 3 steps to making Rasmalai,

  • Preparing Paneer
  • Preparing Rasgulla
  • Preparing the Creamy saffron flavored milk or ras for rasmalai

 

Step- 1- Preparation of Paneer

  • Use one litre of milk to make panner as you normally do at home.

 

Step- 2- Preparation of rasgulla 

  • Knead paneer into a pliable paste.
  • Add a tsp of rava, cardamom powder,sugar and knead lightly.
  • Divide into equal pieces and make smooth balls. Then flatten it in the shape of a disc and place it on a maida dusted plate.
  • Heat sugar and water over low flame. Once the sugar dissolves, increase the flame.
  • When the sugar water comes to rolling boil, reduce heat to medium and gently drop the prepared  paneer discs.
  • See to it that the paneer discs do not touch each other.
  • Close it and let it cook for 15 minutes or until they double in size.
  • Switch off the flame and let it cool.
  • Soak the discs in sugar syrup for 1-2 hours. 

 

Step-3- Preparation of  saffron flavoured milk for Rasmalai

  • Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time to time to prevent the milk from getting burnt.
  • Add sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame.
  • Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.
  • Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently.
  • Drop into the creamy milk and let it cool.
  • Refrigerate it and serve chilled garnished with more almonds and pistachio

Not reviewed yet

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