Wish you all a very happy, healthy and wonderful new year 2016. Let us start the new year with a sweet dish Rasamalai. Hope you all will try and taste this sweet.
Rasamalai - Preparation time 3hrs
I thought of making rasamalai in my way. I tried few years back but the milk in rasamalai didn't become very thick as we take in hotels. So i thought of making it once again with more milk so i took two and half litre milk for preparation of rasamalai. Actually this is a combination of making basundi and rasagulla. This time it came out very well.
Shared rasamalai with neighbours, parents and in-laws. I made medium size rasamalai so i got around 22 pieces. The process of making rasamalai is time consuming but it is really worth it.
Surely everyone will love this sweet. I didn't make it very sweet because the milk itself will be thick so adding required sugar is enough to experience the taste of saffron milk.
Actually this is a very rich and tasty dish. If health conscious take only one because it will add up more calories.
Making of the rasamalai milk
Ingredients & Preparation method:-
Milk 1.5 ltr - Boil the milk in low flame and keep on stirring occasionally. Do this process until the milk become thick i.e 1/4th
Saffron strings - little soak in warm milk for 20 mins and crush well
When the milk is almost done add the crushed saffron along with the milk.
Boil for few more mins and switch of the flame.
Making of sugar syrup:-
Ingredients:-
3/4 cup of sugar
1/2 cup water
Preparation method:-
In a pan add 1/2 or 3/4 cup of sugar with little water and boil till the syrup come to one string consistency.
Keep this sugar syrup to add in rasamali. Because we don't know how much sugar to add and also the thickness of the milk will be reduced if we add sugar to milk at this stage and boil so this is the best method.
After adding the required syrup and if you have extra sugar syrup don't worry you can add to milk or keep and use in any sweet you are making.
Making of rasamalai
Ingredients:-
Milk - 1 lt
Curd or lemon juice to curdle the milk - 1/4 cup
Sugar - 100 gms or 150 gms according to your taste or 1/2 cup
Water - to immerse the balls
Preparation method:-
Boil the milk in a vessel and add the curd.
The milk start curdling. When you get clear water (waye) and panner drain the water using filter.
Wash the panner well so the sour taste of curd/lemon will goes off.
Put the panner in a thin white cloth and hung it so all the water in panner goes off. You can also tie the cloth tightly keep this over a filter and keep some weight over it. The water drains down.
Knead the dough using your hand atleast for 20 to 25 mins i.e. till the dough becomes soft.
Now start making very small ball (1 inch or less) and press to make small disc. Keep these disc separately.
In pressure cooker add sugar and water. When water starts boiling add the rasamalai disc slowly and carefully.
Close the cooker and wait for 3 whistle. Switch off the flame.
When you open and see the small will twice the size when compared to original one. Take care and use big cooker so, space will be enough and it will become spongy and soft.
Now carefully transfer all the rasamalai to already boiled thick saffron milk and boil for few mins.
Add the sugar syrup to this and check the sweet level. (Sugar is not good for health so try to reduce the sugar in possible dishes. In this recipe the tast of thick saffron milk will be very good even with less sugar).
When cool keep in refrigerator and serve chill. Surely everyone one who taste's this rasamalai will ask for one more.
My nephew(4yrs old) is not ready to share to anyone he eat and preserved for next day. Actually when i gave him first he turned his face and said a big NO. When i gave to my dad and he said it is nice then my nephew asked one and he liked it very much and went for another.
Rasamalai - Preparation time 3hrs
I thought of making rasamalai in my way. I tried few years back but the milk in rasamalai didn't become very thick as we take in hotels. So i thought of making it once again with more milk so i took two and half litre milk for preparation of rasamalai. Actually this is a combination of making basundi and rasagulla. This time it came out very well.
Shared rasamalai with neighbours, parents and in-laws. I made medium size rasamalai so i got around 22 pieces. The process of making rasamalai is time consuming but it is really worth it.
Surely everyone will love this sweet. I didn't make it very sweet because the milk itself will be thick so adding required sugar is enough to experience the taste of saffron milk.
Actually this is a very rich and tasty dish. If health conscious take only one because it will add up more calories.
Making of the rasamalai milk
Ingredients & Preparation method:-
Milk 1.5 ltr - Boil the milk in low flame and keep on stirring occasionally. Do this process until the milk become thick i.e 1/4th
Saffron strings - little soak in warm milk for 20 mins and crush well
When the milk is almost done add the crushed saffron along with the milk.
Boil for few more mins and switch of the flame.
Making of sugar syrup:-
Ingredients:-
3/4 cup of sugar
1/2 cup water
Preparation method:-
In a pan add 1/2 or 3/4 cup of sugar with little water and boil till the syrup come to one string consistency.
Keep this sugar syrup to add in rasamali. Because we don't know how much sugar to add and also the thickness of the milk will be reduced if we add sugar to milk at this stage and boil so this is the best method.
After adding the required syrup and if you have extra sugar syrup don't worry you can add to milk or keep and use in any sweet you are making.
Making of rasamalai
Ingredients:-
Milk - 1 lt
Curd or lemon juice to curdle the milk - 1/4 cup
Sugar - 100 gms or 150 gms according to your taste or 1/2 cup
Water - to immerse the balls
Preparation method:-
Boil the milk in a vessel and add the curd.
The milk start curdling. When you get clear water (waye) and panner drain the water using filter.
Wash the panner well so the sour taste of curd/lemon will goes off.
Put the panner in a thin white cloth and hung it so all the water in panner goes off. You can also tie the cloth tightly keep this over a filter and keep some weight over it. The water drains down.
Knead the dough using your hand atleast for 20 to 25 mins i.e. till the dough becomes soft.
Now start making very small ball (1 inch or less) and press to make small disc. Keep these disc separately.
In pressure cooker add sugar and water. When water starts boiling add the rasamalai disc slowly and carefully.
Close the cooker and wait for 3 whistle. Switch off the flame.
When you open and see the small will twice the size when compared to original one. Take care and use big cooker so, space will be enough and it will become spongy and soft.
Now carefully transfer all the rasamalai to already boiled thick saffron milk and boil for few mins.
Add the sugar syrup to this and check the sweet level. (Sugar is not good for health so try to reduce the sugar in possible dishes. In this recipe the tast of thick saffron milk will be very good even with less sugar).
When cool keep in refrigerator and serve chill. Surely everyone one who taste's this rasamalai will ask for one more.
My nephew(4yrs old) is not ready to share to anyone he eat and preserved for next day. Actually when i gave him first he turned his face and said a big NO. When i gave to my dad and he said it is nice then my nephew asked one and he liked it very much and went for another.