Thursday, 9 December 2010

Rasmalai / Rasamalai


200 gram or half-half milk=2 liter
Half-half milk=0.75 liter
Skim milk powder=2 Tspn or Skim condensed milk=1 Tspn
Cardamom powder=1 tspn
Fresh lime juice= 1 tspn
Non Fat Yogurt=1 Tspn
Almonds and Pistatios=5 pieaces each, grated
Sugar=2 cups
Water=5 cups
Saffron=4-7 Strands

Preparation :

1.Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).

2.Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).

3.In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.

4.Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.

5.Remove from heat and allow it to cool to room temperature

6.Put the Rasmalai into refrigertor for 3-4 hours.

Serve Rasmalai chilled.
Preparation time: 45 minute

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