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RASAMALAI
For Ras Golla
1 1/2 litre milk
1/2 tsp. Citric acid or 2 tsp. Lime juice
3/4 kilo sugar
5-5 1/2 cups water
1 1/2 tsp. Barley powder or plain flour
For the juice:
1 1/2 litre milk
170 gms sugar
chopped pistachios
few drops rose water
pinch of saffron
Cooking method:
For rasgolla:
1.Take a big sauce pan pour the milk into
it and bring to boil add citric acid or lime juice and take off the fire. The
milk now starts to curdle. When it is completely curdled strain through a muslin
cloth and tie it up. Put a weigh on it and leave for an hour till all the water
comes out.
2.Then take the paneer out and knead it well with the barley powder or
the flour. You should knead it very well the softness of the rasmalai depends on
how well you knead. Now make the mixture into marble sized balls.
3.Dissolve the sugar in 4-41/2 cups of water and bring to boil put the balls into it and cover
the vessel continue to boil till for 10-12 minutes without removing the lid.
4.Now remove the lid sprinkle some water and cover the vessel and cook for another 10
minutes. Remove from fire and allow to cool.
For the juice:
Boil the milk and cream until it starts getting thick and add the sugar and pistachios to it and continue to boil till it becomes really creamy, now add the crushed cardamoms, rose water and the rasgollas to it simmer for 5 minutes and take it off the heat.
Serve chilled.