(Wersja polska napisana poniżej:)
Rasmalai is a classic dessert consisting of cottage cheese dumpling dipped in sweet, flavored milk.
Rich in flavor, light, spongy, creamy, and sweet, the bite completely melts in your mouth when you eat a spoonful of Rasmalai. Cottage cheese soaked in aromatic flavored milk with selected additions such as cardamon and saffron.
It is originating from the Eastern India. This is one of the most irresistible desserts that no one can stop after a bite.
Rasmalai consists of two words- “Ras Malai” which means Ras is ‘Juice’ and Malai refers to ‘Cream’. By combining these two words, you get something like- Juicy and creamy. It is easy to make, no gimmicks needed like things to take care of while making Rasgulla and Gulab Jamun. It is enough to knead the dough well and make flat balls without cracks.
Slowly drop the cheese balls into the boiling water so that the temperature of the water does not drop. We need to take care of these little things while cooking, then the Rasmalai cheese dumplings (rasgullas) will cook well and become spongy.
#Przepis #Użytotylkolokalnychskładników #Usedonlylocalingredients #przepiskulinarny #culinaryrecipe #foodblogger #foodblogging #foodphotography #foodvlogger #foodnstyling #foodart #foodporn #foodie #foodlover #foodogram #foodoftheday #foodforlife #food #khana #पाकनुस्खा #विधि #भोजनकेशौकीन #miłośnikjedzenia #pepper_n_chilly #kinnukekitchense #pnc #rasmalai #sweets #mithai #dessert #rasmalaisweets #sweetslover #forsweetooth
Now, without any delay jump to the recipe,
Yield – 9 pcs
Timing – 2 hours
Prep time – 45 minutes
Total- 2 hrs. 45 minutes
Sweets Ingredients:
Milk- 1 litre
Vinegar- 2 tbsp
Water- 2 tbsp
Corn starch- 1 tsp
(Flour syrup- 1 tsp flour + 4 tsp water)
Sugar syrup Ingredients:
Sugar- 1 cup
Water- 4 cups
Masala milk Ingredients:
Milk - 750 ml
Sugar- ¼ cup
Cardamon powder- ¼ tsp
Handful of crushed Almond & Pistachio
Rose water- 1 tbsp
A generous amount of Saffron
Yellow food color- 1/5 tsp
Milk- 3 tbsp
Method-
1.Prepare the cottage cheese balls
In a thick bottom pan pour the milk and bring to a boil. After boiling, turn off the flame and rest it for a few minutes. After completion of 1-2 minutes. Dilute vinegar with a little water and add to the milk. Stir once, you can see that the milk starts curdling. Once the milk curdles, strain through a muslin cloth immediately. Pour in some cold water to remove the vinegar taste. Then squeeze out water and spread it on a plate, at this moment the cheese is still lukewarm but you need to process it further.
Now, start rubbing it with your palm till it becomes grain free and smooth texture. Now, add corn starch in between and well combined. It will take 5-6 minutes to knead the dough. Once the dough is ready, divide it into equal portions and roll them round and then flatten them. Try to make the balls crack free. Set them aside. Cover with a damp cloth for processing further.
2.Prepare the sugar syrup
In a pan add sugar and water. Bring to a boil. Once the sugar has dissolved, add the cheese balls one by one. Don’t stir, just cover with lid, and check that the water doesn’t spill out.
Further, make flour syrup by adding 1 tsp of all-purpose flour and 4 tsp of water. Add this flour syrup to the sugar syrup. As this flour will make a froth inside and keep the syrup at the perfect temperature. Cook for 10-15 minutes.
Turn off the heat and transfer to another bowl.
3.Prepare flavored milk (masala milk)
Place a thick bottom wok or pan. Pour in the milk and bring to a boil. Add sugar, powdered cardamon, chopped nuts, and a dash of rose water. Soak the saffron in 1-2 tbsp of milk and add it to boiling milk. Finally, add yellow color to it, mix well. Cook until the milk thickens slightly.
Once the temperature drops, squeeze the soft balls gently to remove excess sugar syrup and carefully add the Rasmalai to the prepared flavored milk. Allow them to cool completely. Finally, cover it with plastic wrap. Keep in the refrigerator for at least 4 hours to absorb the milk. Now, enjoy eating!
Note- Maintain the correct temperature and thickness of sugar syrup. Don’t make thick sugar syrup. Just dissolves the sugar completely and it is ready. Storage- Store in a refrigerator for up to 4-5 days or maximum a week.
Comments