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RASMALAI

 


A decadent Bengali dessert..... rich, creamy melt in mouth softness.... treat your loved ones with homemade rasmalai!!!!


Ingredients

For Rabdi


Milk(full cream) 1litre 
Sugar 1/4cup
Dry fruits(almonds, cashewnut, pista) 1/4cup
Saffron strands soaked in warm milk 
Cardamom powder 1tsp

For panneer patties 


Milk (full cream) 1litre 
Sugar 3/4 cup
Rose water 1/2tsp
Vinegar/lemon juice

Method 

For rasmalai panneer patties 

Homemade panneer 



Homemade paneer is preferred,crumble and knead the paneer to a smooth creamy dough.Make small patties and cover with a moist cloth and keep aside.




For sugar syrup add 3cups of water to 3/4 cup sugar and bring to boil in a pan,after sugar dissolves completely let it boil for another 10 mins.

Panneer patties 



Now add paneer patties to the sugar syrup( do shape the paneer once more in your palm  before dropping in sugar syrup so as to remove any cracks).

Boil paneer  in sugar syrup over a medium flame for 20 mins minimum with lid closed.check for water after 10 mins , if required add more water.Your rasgullas will cook in  sugar syrup and double in size.Remove from stove ,let it cool completely,add few drops of rosewater or elaichi powder ( 1 pinch) and refrigrate until completely cool. Cooling the rasgulla  in Sugar syrup makes them  spongy.. 

Method to make paneer at home

Bring 1 litre of full cream milk to boil,add lemon juice / white vinegar 2- 3 tbsp mixed with some water or sufficient amount to split and curdle milk.strain the water and wash to remove lemon smell,let the paneer drain in a muslin cloth completely. Paneer is ready to use.

For Rabdi


Soak a few saffron strands in warm milk and keep aside. 
Boil full cream milk in a pan until it's reduced to 1/4th in quantity, keep stirring occasionally, keep low-medium flame. When milk is thick, creamy and reduced add the Chopped dry fruits, sugar and cook till sugar dissolves.Add the saffron strands soaked in warm milk, elaichi powder. Your malai rabdi is ready. 



Remove the soaked patties from sugar syrup and keep aside. 




Cool the rabdi completely. Add the cooled rabdi to the cooled panneer patties and refrigerate for3-4hours



Serve chilled rasmalai.... a treat for your taste buds.!!!







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