Fresh homemade Rasmalai (10 pieces) What better can you have than homemade rasmalai. The benefit of it is you can have rasagulla as well and rasmalai too.
Ingredients & methods of Fresh Home made Rasmalai
Ingredients for rasagulla (first we have to make this)
· 1 liter of cow milk
· 2-3 tablespoons of lemon juice
· 1 tray of ice
· 3-4 glasses of water
· Muslin cloth
· 1 liter of water
· 1 cup sugar
- For the Rasmalai Milk:
· 1 liter of milk
· ½ cup of sugar
· 10-15 saffron strands
· pinch of cardamom powder
· 15 pistachios cut into pieces
- Boil the milk in a pan on a slow fire. Reduce it to half. Add saffron, sugar and cardamom powder. Let it boil for next 5 mins. Let it cool for 15-20 mins. Add the rasugullas without the syrup in the milk. Garnish pistachios on the top and refrigerate for min 1 hour and serve.
The most important with rasagullas is being patience. You have to add the lemon juice one by one spoon. Wash the paneer softly with 2-3 glasses of water in the strainer. Then it needs to hang for min 3 hours. So be very patience here. Also, when you knead and put the paneer balls in the sugar syrup, don’t keep opening and seeing it again and again. This will spoil your rasagullas.