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Rasmalai recipe; how to make soft rasmalai

 Ingredients for rasmalai

For chena balls

Milk (cow)  - 1 litre 

Vinegar       - 2 tbsp

for Rabdi

Milk            - 1 litre

Dry nuts (chopped)    - 1/4 cup

Sugar                          - 1/2 cup

Saffron (Kesar)         - 1/4 tbsp

Yellow food colour   - 1 pinch  (optional)

For chena balls

Milk 1 litre (Cow milk) Iam using packet cow milk.Boil the milk on high flame.Once the milk starts boiling, add vinegar 1 tbsp of vinegar stir it. 1 tbs of vinegar again. Keep stirring till it starts to curdle. Turn off the flame and drain the water. Drain it using a cottan cloth squeeze it. Hang it. 

After 1 hour, Knead the chena. Knead it for 8-10 minutes make sure the chena is not too dry. Sprinkle little water on chena to make it moist. Keep kneading till it turns smooth. 1 tbsp of corn flour or aarorat. Knead it for another 5 minutes. Make 1 dough ball to check the smoothness. Make sure chena balls have no cracks keep kneading. Now make flat chena balls like this. Ready to cook.

1 cup of sugar in a pan, 3.5 cups of water. Let the sugar dissolve completely. Let it come to boil. Once the syrup starts boiling. add chena balls, Boil it  for 8 minutes on high flame. (If you burner is big then use medium flame)

After 8 minutes, flip it. Boil it for 15 minutes on low flame. Keep flipping in between last 1 minute, boil it on high flame . Turn off the flame.Let cool down a bit chena rasgulla is ready.

For Rabdi

Boil 1 litre milk in another pan. Boil it till it reduces to 3/4 of its original quantity. 1/2 cup  of sugar,3 crushed cardamon,saffron. You may add yellow food color (optional) 1/4 cup of chopped dry nuts. Boil it for another 2 minutes 2 minutes turn off the flame.


Gently squeeze the syrup and trasfer it in another bowl. Now pour the eabdi over it. Rest it for 5-6 hour to set. After 6 hour ready to serve. You can refrigerater it to enhance the taste. Ready to serve. 

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