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The easiest way to make rasmalai recipe at home

The easiest way to make rasmalai recipe at home

At these festivals, let's make some spicy sweets at home…

rasmalai recipe at home
rasmalai recipe at home

Rasmalai recipe at home: For this, I have chosen some very special recipe called Rasmalai…. It is one of the famous Bengali sweets. Which is very soft and sweet. By the way, I am going to make rasmalai today but if you see here, you will also learn how to make paneer and also make rasmalai. 


Well in this post you can teach two sweets. First to make rasgulla and second to make rasmalai. It is also called Saffron Rasmalai, Golden Rasamalai.


By the way, you can make rasmalai well at home and it will take you about 1 hour to make it, but if you need it quickly, you can make ready rasamgulla with milk of rasmalai and immerse it and add some dry fruit in 15 minutes. 


Only you can prepare it, but I am going to tell you from the beginning here that you can make it as you like. So let's start making it, we need it…

Let's make Rasmalai

Ingredients for making rasmalai: -

For Rasgulla:

  • Milk: 1/2 liter (2 glasses)
  • Lemon: 2 teaspoons
  • Sugar: 400 grams
  • Water: 3 glasses

For cream:

  • Milk: 500 grams
  • Sugar: 100 grams
  • Cardamom powder: 1 teaspoon
  • Almond: 5-6
  • Cashew: 5-6
  • Saffron: 8-10 grains


Method of preparation of Rasmalai: -

  1. First of all, place a pan on the gas and add some water to it.
  2. Then add the milk and leave it to boil.
  3. And add some water to the lemon juice.
  4. After the milk boils, turn off the gas and then add lemon water in it and mix it.
  5. And you will see that the milk has started bursting, the whole milk will be fat in under 2 minutes.
  6. Then strain it in a cotton cloth.
  7. And wash it thoroughly with cold water to remove the sourness from inside the cheese.
  8. Then press it with light hands and release the water and then leave it tanged for 2 hours.
  9. After 2 hours, take out the cheese in a wide bowl or plate.
  10. And mix it with the bottom of your hand. (Mix it until the ghee starts separating from it).
  11. Then make small balls of it and press it lightly. (If your cheese quail is ready, it will not break)
  12. Then place the pan on the gas and add 400 grams of sugar and water to it.
  13. When the sugar dissolves completely and becomes a sauce, add rasgule to it.
  14. Then cover it and let it cook for 20 minutes on high heat.

By then we will prepare the cream…

  1. Put another pan or pan on the gas for it and leave it to boil.
  2. When the milk comes to a boil, reduce the heat to medium and let the milk thicken until it is half.
  3. After 15-17 minutes, remove the lid of the pan and see if the kengi rasgulla is made or not. Rasgulla is almost ready, now we will turn off the gas. (If you have more juice in your rasgulla, then cover it again and cook it for a while)
  4. Our milk has been burnt to about half. Now we will add the remaining sugar and cardamom powder to it and cook it for 2 more minutes.
  5. Then turn off the gas and leave the milk to rise.
  6. Then take out the rasgulla in a bowl (do not take rasgulla juice). (Make sponge rasgulla)
  7. Then add thickened milk to it.
  8. And put a few chopped almonds and pistachios on top of it. 
  9. And keep it in the fridge overnight or for four hours. Because it comes out only after it cools.
  10. Then take it out in the serving bowl and add a little bit of almond and pistachios and top it with a couple of leaves of saffron. 
  11. Serve it to the guests. The rasmalai is ready.


Suggestion:-

  • If you put some water in the pan before pouring the milk to boil then the milk does not stick in the tail.
  • Rasamlai is good only with a choli, but if you like the rasmalai with round rasgulla, then you can also make round rasmalai.
  • While stirring the milk, keep stirring the milk always so that it does not get caught in the bottom.

Here is some more sweet recipe: 

I am sure you would have liked this recipe for making rasmalai. If there is any doubt about this, then you can ask in the comment box. Or if you want to know about any other recipe other than that which I have not mentioned yet, you can ask in the comment box. I will try to answer your questions as soon as possible.

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