RASMALAI/ RASMALAI RECIPE

RASAGULLA PATTIES:

INGREDIENTS:

1.  Milk – 1 litre
2.  Lemon juice – 3 tablespoon
3.  Sugar - 2-1/2 cups
4. Water - 4 cups

METHOD:

1.  First boil the milk when the foam comes from the milk add little by little the lemon juice by stirring the milk within 15 mins you can see the paneer and the water gets separated.

2.  Now take a clean white cloth and filter the paneer.

3.  Wait till the water gets filtered from the cloth and after some time tie the cloth and keep a weight on it  for 30 mins so the paneer can stick together to get a shape.

4.  Knead the paneer until you get a soft dough to roll them.

5.  Within 30 mins your paneer is  ready. You can use this for 1-1/2 weeks by refrigerating.

6.  Divide the paneer into 8 portions  and keep it aside.

7.  Now take a cooker pour little water and some sugar and boil them in low flame.

8.  Add the paneer balls to the syrup. When the steam comes out of the cooker cook them for 7 mins and off the flame  Transfer the paneer patties to the bowl and wait for 15 mins to cool down.

PREPARATION OF RASMALAI:

INGREDIENTS:

1.  Milk - 3 cups

2.  Sugar - 2-1/2 tablespoon

3.  Cardamom powder - 1 tablespoon

4.  Almonds and pistachios to garnish

METHOD:

1.  Boil the milk for 20-25 mins by stirring.

2.  Add the cardamom powder and sugar.

3. Now squeeze the rasagullas and add them with milk and boil for 3- 4 mins.

Rasamalai is ready to eat.

More to come from Grace Dishes

Happy cooking!