RasaMalai

RasaMalai!! Needs no introduction!!

Imagine the creamy milk of rasamalai and the soft gullas. You break it and dip it in more milk and slurrppp!!! Yummmm isn't it!!!

Now, no need to go places to buy this delicious dessert, make it at home easily in a very cost effective way.

Servings - 10 to 12

Ingredients - 

For rasagullas -

Milk - ¾ litre

Lemon juice - ½ cup (1 lemon + water)

Sugar - 1 Bowl

Elaichi powder - ¼ tsp

Saffron strands - 4 to 5

For milk base -

Milk - ¾ litre

Sugar - ½ cup

Elaichi powder - ¼ tsp

Saffron strands - 4 to 5

Dry fruits, as desired

Steps to prepare -

For rasagullas -

1. Heat ¾ litre milk in a vessel. 

2. When it's about to boil, start adding lemon juice little by little and keep mixing.

3. At one point, milk solids seperate which is called paneer.

4. Filter out the paneer in a thin muslin cloth, tie it and leave it suspended for half an hour.

5. Take out paneer from cloth and transfer to a plate. Add 1 tsp of sugar.

6. Mash the panner with the back of your palms, do it until it turns smooth.

7. Make balls out of it and gently press then to flatten.

8. Add sugar and a bowl of water in a pan and heat in low flame.

9. When sugar completely melts, add elaichi powder and saffron.

10. Transfer the balls to water slowly, one after the other. Close the lid and cook for at least 20 mins.

11. When the balls almost double in size, turn off the flame and let them be in heat for half an hour.

For rasamali -

1. Heat rest of the ¾ litre milk in a vessel until it reduces to almost half.

2. Add sugar, elaichi powder and saffron. Continue boiling until sugar melts completely.

3. Turn off flame and let it cool completely.

4. Take out rasagulla balls from sugar syrup, squeeze out extra syrup and add them to the milk.

5. Garnish with dry fruits. Freeze the rasamalais before serving.