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Preparation of rasmalai
1. Preparation of Rasmalai
For the saffron flavored milk
Milk - 2 1/2 cups or 1/2 liter
Sugar - 1/3 cup
Cardamom powder -1/4 tsp
Saffron -7-8 strands
Pistachio -chopped - 2-3 tbsp
Almonds (blanched and thinly sliced/slivered) -2-3 tbsp
For garnishing
Blanched almond slivered
Pistachio chopped
Method
Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time
to time to prevent the milk from getting burnt.
Add sugar,cardamom powder and mix until the sugardissolves.Switch off the flame. Add almonds, pistachio and
saffron soaked in a tbsp of milk. Mix well.
Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently (Keep it between 2 flat
ladles and press it gently as shown below in the picture below).
Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it and serve chilled garnished with
more almonds and pistachio.
The rasmalai was very soft and we all enjoyed it a lot. It was more delicious than what we get in shops.Just with
110 grams of paneer, you get 6 rasmalais. This is a perfect dessert for parties and get togethers.You can prepare
it a day before and keep it in the refrigerator.
Note - You can prepare rasgulla in pressure cooker also but do not put the weight.
