| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
For Rasgulla :
- 1 liter Milk
- 1 or 2 tbsps Lemon Vinegar –
- 1 Muslin cloth
For Kesari Thick Milk :
- 1 cup Milk
- 1/2 cup Condensed Milk
- 1/2 cup Almonds Pistachios & – (chopped)
- 5 – 6 strands Saffron – (crushed)
Ingredients
For Rasgulla :
For Kesari Thick Milk :
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Instructions
- Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon’s juice to split the milk. You can use two lemons also depending on the speed of the milk splitting.
- Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out.
- After 15 min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left.
- Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling.
- Now as we are making rasmalai, so very carefully flatten the ball between both your palm and shape them disk.
- Take a large pan and add 7-8 cups of water and boil it. Once the water starts boiling drop down the disks and allow them to boil in medium flame for 20-25 mins.
- 7. Once the ras malai disks are done, take them out in a bowl and keep aside. Meanwhile proceed to make the Kesari milk.
- Take half cup of condensed milk in a wok. Add 1 tbsp of milk and whisk together.
- Now add 1 cup of milk and boil. Add crushed kesar/saffron in it, gradually it will give yellow color to the milk. Keep stirring.
- Add chopped nuts in it and boil the milk for another 7-8 mins. till it becomes creamy in texture.
- Now drop the boiled rasgulla disks in the milk and let them cook in it for around 5 mins in medium flame.
- Switch off the flame and allow it to cool. Once the rasmali is cool transfer it into a bowl and refrigerate it.
- Serve chilled!
Recipe Notes
[ i served it in a bowl placing the beetle leaves below. The aroma and flavor of beetle leaves make rasmalai taste more divine]
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