Rasmalai is one of the most loved and popular Indian Desserts, yet it is the least made dessert at homes and easily bought from shops for the sheer fact because we think it is some rocket science to make Rasmalai at home!
Time to change that belief and make super awesome beauty at our homes – it is super easy but requires lot of patience!!
- Milk – Full Fat 2 litres
- Alum/Phitkari – 1 tsp
- Baking Powder -1 tsp
- Water – 3 cups
- Sugar – 2 cups
- Cardamom Powder – 1 tsp
- Saffron – 10-12 strands
- Kevra Water – 1 tsp
- Silver Varq/Foil -15
- Almonds – 15-120 sliced
- Pistachio – 15-20 sliced
- Boil 1 litre full fat milk and add 1 teaspoon
phitkari or alum. When the milk starts to curdle adds one cup cold water.
Strain through a thick cloth.
- Transfer this paneer/cheena in a plate while it is still hot and add
1teaspoon baking powder.
- Make 15 equal dumplings and set them aside. Be careful there should be no
- Boil 3 cups of water and add 2 cups of sugar. Let it cook for 10 mins on
high flame. Then put the dumplings in this boiling sugar syrup on medium flame
for 15 mins.
- Remove the dumplings and reduce the sugar syrup further till it becomes 1
- In a separate pan boil 1 litre milk with the reduced sugar syrup. Add
cardamom powder, saffron and kevra water. Reduce this to your desired
consistency. Add dumplings. Let it cool.
- Garnish with silver varq, almonds and pistachio.