Skip to main content

Rasmalai recipe



 Rasmalai is one of the popular Bengal dessert. Made with paneer, lemon juice, saffron, almond and milk. Another name Roshmolai and Rossomolai. 



Ingredients

Milk - 1 litter

Lemon juice or Vinegar - 1 Table spoon

Sugar - 2 cups

Water - 4 cups

Cardamon - 2 nos

Ingredients for Rabdi

Milk - 1/2 litter

Saffron - 1 pince

Sugar - 1/3 cup

Cardamon powder - 1/4 teaspoon


PREPARATION

For Rabdi

In heavy bottomed pan add 1/2 litter of milk, keep stirring in between. in low to medium flame. Once it boils, Add saffron, cardamon powder and sugar. Mix it well let it cook on low flame up to 15 minutes. milk is gets thicker little bit, Cool down in room temperature.


For chenna or paneer

In a heavy bottomed pan, heat milk, bring it to boil. Low to medium flame.  Add Lemon juice  or vinegar in low flame.  Leave it until the milk gets cuddle. switch of the flame.  Add ice cubes. get a water and milk will separated.

Add Milk
Add Lemon juice
Curdle

drain the curdled milk in muslin cloth, Drain the excess water, wash it with cold water thoroughly. Squeeze out the excess moisture .

Drain it

 Transfer into  plate add, 1/2 teaspoon of corn flour.

Add corn flour

 And knead the chenna( curled milk) with palm until it attains smooth consistency.

Knead well


For Syrup and rasmalai

Shape the freshly made panneer, Divide it in to equal balls. Shape those balls into the flat disk.

Make small disc

In  a pan add 2 cups of sugar cardamon and 4 cups of water stir it well. Bring it to boil.

Add the chena or panneer disk into the syrup.  Cook this for 15 minutes. chenna has to be doubled in size. switch of the flame leave it 5 minutes.

Boil in syrup

 In bowl add ice cubes or cold water tranfer the chenna into it. along with syrup its ok.

Soak it in ice cube with water

Then squeeze the excess water. 

Squeeze it

 Dip the chena or paneer into the rabdi.  Set the rasmalai into the fridge 3 to 4 hours.  chenna will absorb the rabdi. Finally garnish with almond, saffron, pistachio.

Dip into the flavored milk

Serve it cool


 

 

 

 

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along...
1 comment
Read more