Creamy Indian Desert Rasmalai
- 2 liter full fat milk
- 1 1/2 cup sugar
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 pinch of teaspoon saffron
- 3 cardamom pods
- 3 cup water
- 1 tbsp rose water
- 2 tbsp chopped nuts of your choice (optional)
- Boil 1 litre milk and add lemon juice to the boiling milk.
- Do not reduce the heat.
- The milk with start separating the curd and whey.
- Once the curd is fully separated, strain out the curd and run it under cold water and set it aside.
- Put the remaining milk in a thick bottom pan and add saffron and 3 crushed cardamom pods.
- Leave the milk to reduce on low heat, keep stirring occasionally so that it does not burn.
- Remove once it is reduced to 40%.
- Blend the separated curd in a blender.
- Knead the curd till the fat is separated.
- It will have a paste like consistency then you can form a dough.
- Make even balls from the dough and flatten them slightly.
- Boil 1 1/2 cup sugar in water in wide pan.
- Add the flatten dough balls to the water and boil for 18-20 mins.
- The water should be boiling all the time.
- Remove once the balls have doubled its size.
- Give the balls a little squeeze, be careful as they can break.
- Handle very gently.
- Add remaining sugar to the reduced milk and dissolve then add the balls to the reduced milk and refrigerate for 4-5 hours.
- Garnish with chopped nuts of your choice and enjoy your Rasmalai!
milk, sugar, sugar, lemon juice, saffron, pods, water, water, nuts
Taken from cookpad.com/us/recipes/354199-creamy-indian-desert-rasmalai (may not work)