Rasmalai Recipe


    For rasgulla sponges

    5 cups full fat milk
    2 to 3 tbsp lemon juice add as required
    1 cups sugar
    5 cups water
    2 teaspoon semolina or 1 teaspoon cornflour
    1 tbsp kewra water
    ½ tsp cardamom powder elaichi powder

    For Ras Milk Syrup

    750 ml/3 cup Full fat milk
    7- 8 Green Cardamom peeled and pounded
    ½ Teaspoon Kewra essence /rose water
    2 Generous pinches Saffron/Kesar
    A few blanched almonds
    Sugar to taste
    A few Pistachios finely chopped
    Silver leaf to garnish


  • initial prepare the thickened milk (ras) for rasmalai
  • Place a significant bottom deep pot on medium flame.
  • Add a pair of teaspoon water. currently add three cups milk to pot and boil.
  • Adding water to pan ensures that milk won't follow rock bottom.
  • Bring the milk to a boil.
  • Add saffron, pounded inexperienced cardamom and blanched almonds.
  • Simmer the milk on low heat. Stir each a pair of to three minutes to stop boiling.
  • Add sugar to style and simmer till the milk reduces to 0.5 the number.
  • Add kewra essence and throw the flame.
  • Set this aside to cool down.
  • to create rasgulla you'll scan this elaborated direction of ragulla with step by step photos
  • Once the rasgulla and ras(milk) square measure prepared then follow below steps..
  • Gently press the sponges in between your palm and soak it in ready thickened milk(ras).
  • do not apply an excessive amount of pressure otherwise rasgulla can break.
  • adorn it with pistachio and silver leaf.
  • Serve it chilled.
  • you'll see however puffy and netty rasmalai has pop out.
  • I even have tried this direction for many time and every time it comes out good.
  • Do attempt it and hope it'll end up sensible.

source http://recipetocooking.blogspot.com/2019/05/rasmalai-recipe.html

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