- Rasmalai recipe is an easy yet interesting recipe. To make this recipe take a bowl and add crumbled paneer (chena) in it. Mix it with all purpose flour and knead into a smooth dough. Make small balls from the dough and flatten them lightly using your palms.
- Now take a pan and add 1/2 cup water in it. Heat it over high flame. Add 3 tbsp crushed jaggery and bring the mixture to a boil until the sugar has fully dissolved. Once it's done, remove from the flame. While the mixture is still hot, add the paneer balls and cover it with a lid. Keep the pan aside for a few hours.
- Now take another heavy pan and add milk in it. Boil it until reduced to half. Then add the remaining crushed jaggery and stir well until fully dissolved. Remove the mixture from the flame. Add cardamom powder, saffron strands and mix well.
- Remove the paneer balls from the jaggery syrup and squeeze them gently. Add them to the hot milk and garnish with almonds and pistachios. Keep the Rasmalai in the fridge for 2 to 3 hours as it is best enjoyed when chilled.
Winters are here and it’s that time of the year, when happiness is in the air and celebrations are on the cards. Well, it is nearly impossible to imagine celebrations without good food and sweet delights. Interestingly, no matter how much health conscious, you are saying “No” to sweet indulgence is undeniably the toughest thing to do!Well, this is why we love this season as gur also known as jaggery is one such ingredient that will not only give you the best of sweet .
Misti ras malai
By Ilamnaz Khatoon
Jan, 22nd
881
Servings
5 persons
Cook Time
35 minutes
Ingredients
5
- 7
Ingredients
- 1/2 litre milk
- 6 tablespoon date jaggery
- 1/2 cup water
- 50 gm paneer
- 1/2 pinch saffron
- 1/2 teaspoon sliced pistachios
- 1 teaspoon all purpose flour
Instructions
Notes/Tips
If using tinned or store-brought rasgulla, then make sure they are fresh and in their shelf period. For making the thickened milk or rabdi, use whole milk. You can also use homogenized and pasteurized milk. Refrigerate the rasmalai in a covered container. It keeps well for 2 to 3 days in the fridge. So you can make ahead this dessert a few days before serving.You can also make the rasgulla first and refrigerate them for a couple of days.
