- The ratio of 3.5 litres milk is 2 litres to make cottage cheese, paneer, chena and 1litre to make rabri. To make chena, paneer, cottage cheese:- 1. First of all heat a heavy bottom pan and pour 2 litres of milk in it. After the first boil comes, switch off the flame and keep it for 10 minutes to cool down. 2. Now add vinegar to the milk and keep stirring. 3. Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks. 4. Strain this on a strainer lined with Muslin cloth. You can keep the strained water (whey) to add in your curries or to knead flour as it is a very good source of protein. 5. Now wash this curdled milk with the running water under tap for 8-10 minutes. 6. Gather the Muslin cloth from all the corners and squeeze the extra water gently. Don’t squeeze hard otherwise the curdled milk will also come out with water. 7. Now hang this for 30 minutes so that extra water present will also drop down. 8. After 30 minutes, take out the curdled milk onto a plate. Your paneer is ready. This would be little granular and dry in appearance.
- Recipe for making balls for Rasmalai 1. Knead the paneer with the help of your palm and fingers for 10-12 minutes and make a soft and smooth dough of it. Remember to use palms for kneading and fingers for collecting together. 2. Now take one tablespoon of mixture and knead again and make a round ball of it and then press between your palms to shape them like patties. 3. Repeat the above process and make the patties of all the mixture. In the end you will have around 20-22 patties. 4. Now put 1.5 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. After it boils, add these patties to it and put the lid on. 5. After the pressure cooker whistles once, simmer the flame and keep it for another 8-10 minutes. 6. Now open the cooker after its pressure is released, the patties would have doubled in size. 7. Take out all the patties one by one and giving them a little squeeze to release the extra sugar syrup.
- Recipe for making Rabri 1. Take heavy bottom pan and pour 1.5 litre of milk and put it on medium flame on gas for thickening. 2. Keep stirring the milk in between and do it till it reduces to 1/2. 3. Switch off the flame and add 3 tablespoon sugar, 1/3 teaspoon of rose/ pink color. Now, one more thing I would like to share that, if you want pink colour naturally without adding any chemical colour, then you can also add beetroot juice; now add beetroot juice how much need a pink colour in your dish. The big advantage is that, it's natural colour so it will not harm to your body, add 1 teaspoon of rose essence and add cardamom powder . Mix it well. You may also use 3 table spoon of roohafza in place of sugar, rose color and rose essence. Assemble Rasmalai 4. Now to assemble Rasmalai, put all the patties in a bowl and pour the Rabri over them. Garnish this with glazed cherries and pistachios. Serve this rasmalai cold. And that's it! Our Rosemalai Fully loaded with love is ready... Make it and enjoy with your loved one...❤️❤️❤️❤️
Hey all, Everyday is a love day; we don't need any day to celebrate but still this feb month is full of love, respect and faith towards your partner, loved one. ❤️❤️❤️??? I have bought a super delicious recipe whose name is Rosemalai, after making this I loved it so much that I kept this name. I am damn sure you'll also agree with the name I kept to this unique rasmalai.... So make it and enjoy the Rosemalai which is fully loaded with love , dedication and all love...❤️❤️❤️❤️❤️
Rosemalai (Rose version of authentic rasmalai)
#myrecipe
#sweets
By Harshada Mestry
Feb, 23rd
650
Servings
20 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- 3.5 litre full fat milk
- 1.5 Cup Sugar To make rasmalai balls
- 2 Tablespoon White Vinegar
- 10-12 Pistachios Chopped
- 3 tbsp sugar
- 1/3 tsp rose colour or beetroot juice
- 1 tsp rose essence
Instructions
Notes/Tips
1. You can use 3 tablespoon of roohafza in place of sugar, rose color and rose essence in the step of rabri. 2. To check whether your patties are cooked properly you can do the water test. Put one patty into a glass of water. If it sinks to the bottom and settle then it’s done, if it floats in water then you have to cook them in sugar syrup for few more minutes. 3. Adjust the amount of sugar as per your taste. 4. Rasmalai taste best when soaked for good 8-10 hours.
