रसमलाई | Rasmalai | Delicious Sweet

Prep time 2 min	Cooking time 40 min
Cousine / Course Indian Sweets	Servings 24

Ingredients Rasgulla

• दूध / Milk – 2 ltr 
• लम्बु / नींबू / Lime juice – 1/4 cup
• साखर / शक्कर / Sugar – 1 cup
• मैदा / White flour – 1tsp
• इलायची / Cardamom – 1/2 tsp

Preparation Rasgulla

1. In pot add little water before adding milk to prevent milk from sticking to bottom of the pot while boiling milk
2. Bring milk to boil on medium heat, stir regularly to avoid sticking at bottom
3. Once milk boils, add lemon juice and stir well
4. Milk will start to curdle, continue to cook for 1-2 min, you will see water and milk solids separates completely. Turn off the heat
5. Drain curdled milk using cheese / muslin cloth, you will be left with paneer / chenna
6. Rinse the paneer with cold water, that will help with washing out lemon sourness and cooling paneer
7. Collect all the edges of cloth together and squeeze out excess water from paneer
8. Set aside for 25-30 min, to drain any leftover water
9. Take the Paneer out on flat surface, the paneer would look scrambled and lumpy
10. Rub the paneer for 5-6 min throughly
11. Add 1 tsp maida to paneer, mix and rub paneer for additional 5-6 min, you will have soft and smooth paneer dough
12. Divide paneer in small pieces
13. Take a piece roll in palms firmly and press lightly to make it coin like shape
14. Follow above step for all pieces
15. Add sugar and 5 cup water in a pot. Mix well and bring to boil on high heat
16. Drop rasgulla rounds in boiling sugar water, cover and cook for 5 min
17. After 5 min, turn rasgullas gently with spatula, cover again and cook for another 5 min on medium heat
18. Again after 5 min, turn down the heat to low and cook for another 5-6 min,
19. Turn off the heat, remove lead and let it cool completely
20. Yummy Rasgullas are ready

Ingredient Rabari/Ras

• Kesar – 1/4 tsp
• दूध / Milk – 2 ltr 
• साखर / शक्कर / Sugar – 3/4 cup
• इलायची / Cardamom – 1/2 tsp
• Crushed Mixed nuts – 2 tbsp
• जायफळ / Nutmeg powder – pinch
• Sliced mixed nuts- for garnishing

1. Add Kesar to 2 tbsp warm milk and keep it side
2. Take pan add milk and bring to boil
3. Now cook milk on low-med until 2/3 milk remaining
4. Add sugar, cardamom powder and nutmeg powder
5. Add saffron milk and crushed mixed nuts, cook for 3-4 min
6. Squeeze all rasgullas gently to remove sugar water and put it in rabari, turn of heat
7. Cool down completely, refrigerate for 3-4 hours
8. Garnish with sliced mixed nuts
9. Super delicious rasmalai ready

Tips

1. Adding little water to pot before adding milk prevents milk sticking at bottom
2. Rub paneer to make it smooth, to prevent breaking rasgullas
3. Squeeze rasgullas before adding to rabadi so that it will soak rabadi well
4. Refrigerate 4-3 hours before serving

How to serve

1. Refrigerate 7-8 hours before serving
2. Garnish with rose petal, kesar, sliced nuts