- Dry roast the semolina till lightly golden. Do this on low flame for 5-6 minutes. In your blender jar make a paste of the coconut and sugar. Add this to the semolina and mix well.
- Start cooking this by constantly stirring. Add a tbsp of milk to it and cook till the semolina absorbs it. Even the coconut will leave a lot of juice which will aid in cooking the Semolina.in a dough type consistency stop adding milk.
- add the grated khoya and mix. Take off from heat when the whole mixture starts to leave the sides of the pan. Let it cool. Now take small portion and start to give little oval shape, cover them.
- Now heat Milk. Cook till it Reduce and thickens. Remembe it continues to thicken as it cools down. So take off from heat earlier depending on the consistency you are looking for. Carefully drop semolina balls in it and boil for 2 more minutes.
- Take off from heat and when it cools down a little mix in the jaggery. Best way to do it by mixing the jaggery to little milk and then adding to the prepared mix. Now add 1tsp ghee. Serve in room temperature or Cold.
Semolina Rasmalai with dates plam jaggery
By Aparna Deb
Feb, 25th
810
Servings
4 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- Semolina 1/2 cup
- Coconut scraped 3/4 cup
- Khoya/milk solid 1/4 cup
- Sugar 1/4 cup
- Full fat milk 1ltr
- Date plam jaggery 4tbsp
- Ghee 1tbsp
