Skip to main content

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.!!!







Labels:

Comments

Post a Comment

Popular posts from this blog

Garlic pepper rice

GARLIC PEPPER RICE Garlic combined with pepper a powerful immunity booster.....tasty way to good health!!! INGREDIENTS Boiled raw rice Garlic 4-5 full pods peeled Salt to taste Pepper 1 tsp Ghee for garnish Curry leaves for garnish Oil for sortey Heat oil in a Kadai add peeled garlic cloves and saute till golden brown, add curryleaves and some water to cook the garlic.when Garlic is softened add salt n pepper to taste.Mix hot rice with the Garlic masala and ur done.serve hot with a dollop of ghee . Browned garlic Garlic masala with salt n pepper Garlic pepper rice
Post a Comment
Read more

Ridge gourd chutney

Ridge gourd chutney/Beerakai Pachadi Ridge gourd is a very versatile Vegetable.The entire vegetable can be used without any wastage.Its high water content,almost 80 % makes it ideal for weight loss .This Pachadi recipe is made with ridge gourd peels.The peels are good source of dietary fibre. Ingredients Ridge gourd peels 250gms Onion 2 Garlic 6 cloves (peeled) Salt to taste Red chilli powder 1tbsp Grated Coconut 1tbsp Curryleaves Mustard seeds 1 tsp Urad dal 1/2 tsp Asafoetida 1 pinch Oil 2 tbsp   Method Peel the ridge gourd skin,wash well and grind coarsely with onion,garlic,salt,red chilli powder and coconut. Heat oil in Pan temper oil with mustard seeds, Curry leaves,urad dal, asafoetida then add the ground paste to the pan and sorte in low to medium flame till the water evaporates and oil seperates, stirring occasionally.cooking time will take around 15-30 mins. This chutney can be stored for 2-3 days .It tastes good with rice and roti. Ridge gourd Ridge gourd chutney Masala...
Post a Comment
Read more

DIY Organic Blue Color 💙 from Butterfly pea flower

 You can make natural blue color at home using fresh or dried Aparajitha flower/Butterflypea flower.  Just boil the flowers in a glass of water for few mins. Strain and use . The blue  concoction has many medical benefits as well. It's a freak stress buster,antioxidants rich .
Post a Comment
Read more

OLAN

 Olan is a mild stew of pumpkin and black eyed beans,cooked in coconut milk .spices are mild just green chilli and ginger.olan recipe belongs to kerala cuisine,it's an essential part of their festivities. A special mention would be that my olan recipe was chosen as winning recipe in kerala International cuisine cooking competition 2021.It was an online competition where participants from across the globe participated.  Ingredients: Red/white pumpkin 1cup Fresh coconut milk 1cup coconut oil 1tbsp salt to taste  Boiled Karamani/blackeyed beans Green chilli 3 Crushed ginger 3inch piece Video Recipe link:
Post a Comment
Read more

Rasam

Rasam  is served as a second course in South Indian Thali meals along with rice,it's an aromatic concoction of spices, tamarind, jaggery!!!It aids in digestion,keeps your sniffles at Bay,boosts immunity! Rasam Ingredients Tamarind pulp 3tbsp Rasam powder 2tbsp Tomato 1 Boiled tur dal 2tbsp Salt to taste Jaggery 1tsp Mustard seeds 1/2tsp Jeera 1/2tsp Oil for tempering 1 tbsp Curry leaves Coriander leaves Asafoetida 1 pinch Tumeric powder 1 tsp Method Mix all the ingredients with 500ml water in a bowl,add boiled tur dal,diced tomatoes to make rasam mix. Temper oil with mustard seeds,jeera, Curry leaves , add it to rasam mix and bring it to a boil,close lid and simmer for 5mins.Rasam is ready to serve.
Post a Comment
Read more

Beets soup

  Beets soup Beets soup made with winter vegetables like beetroot, carrots  🥕 cozy warm soup for chilly winters are great ways to boost Immunity. Tasty homemade soups are perfect binging options ,filling and healthy!!! Ingredients: Beetroot  1 small Carrot 1 small Onion 1 small Bay leaf 1 Garlic 5 cloves  Butter 1 tbsp Salt to taste  Pepper powder 1tsp  Peppercorns 10nos. Tulsi/Basil leaves few (optional) Water as required  Coriander stem few  Method: Chop the veggies  Heat a pan, add butter ,when butter melts add garlic,bayleaf stir few minutes until raw smell goes. Add onion, sauté until pink. Add beetroot, carrot,coriander stems,Peppercorns sauté few mins. Add 2 glasses of hot water.cook with lid closed,until veggies are soft.Add Tulsi leaves now. Strain the veggies from the broth. Remove bayleaf, grind the soup mix finely. Strain the soup mix, add to a pan along with the broth. Adjust the consistency of the soup with water,add salt to ta...
Post a Comment
Read more