Rasmalai that is soft and mouth melting. - FoodShow

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Rasmalai that is soft and mouth melting.

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Rasmalai recipe – Learn how to make easy rasmalai that is soft and mouth melting. 

I am sharing this perfect Sunday recipe for Rasmalai. The good thing is that you can have them without any celebration. Well, I don’t think that you want a special event for eating these light, soft and spongy paneer balls. Nevertheless, if you still need an excuse to enjoy these then you will have to pretend that there’s a party or something. Does that make you feel better?
let's make perfect Halwai Style Rasmalai. is an Indian Mithai dessert invented by the son of Nobin Das, Krishna Chandra Das (KC Das) in 20th Century? This recipe is basically made by first cooking flat Bengali style sponge rasgullas and then soaking them in a Kesar-pasta thin Rasmalai (condensed milk) for few hours. Making perfect rasgullas is tricky, that is why I will share secrets to make it easier. This recipe uses Packaged UHT Treated 3% Buffalo Milk Subscribe to  http://www.foodshow.info/ for more such delicious recipes.

Milk for Chenna - 1 liter ( I used heritage brand 3% fat, 8.5 solids not fat) 
vinegar / lemon juice - 2 tbsp
water - 2-3 tbsp
Corn flour - 1/2 Tb. sp.
Sugar - 2 cup
Water - 6 cup
s Ice cubes - 10-12
Milk for Rabdi - 1/2 liter
Kesar - few strands
Cardamom Powder - 1/4 tsp
Chopped Nuts - as desired
Sugar - 1/2 cup

How to Make Instant Rasmalai (Easy Recipe)
To make it in shortest possible time, we need to use readymade rasgullas and condensed milk to make Rasmalaii.

1. Take readymade rasgullas and drain excess liquid by pressing each ball gently between two flat spatulas or spoon.

2. Make Rasmalai by cooking 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands until thick and creamy.

3. Add drained rasgullas and 2 tablespoons chopped pistachio in cooked Rasmalai and cook for 5-minutes. Instant Rasmalai is ready.

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