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Rasmalai recipe - An Indian dessert

 "Rasmalai:"Delight in Every Bite of Creamy Sweetness!"

Rasmalai is a classic Indian dessert made from soft, spongy cheese balls soaked in sweet, flavored milk. It's a perfect blend of creamy richness and delicate sweetness, ideal for any celebration.

Rasmalai is not just a dish; it’s a celebration of India’s rich culinary heritage, bringing together simple ingredients to create something exquisite. Whether enjoyed during a festival, as a treat after dinner, or just to satisfy a sweet craving, rasmalai never fails to delight the senses.

Ingredients:

For the Rasmalai Balls:

- 1 liter full-fat milk

- 2 tablespoons lemon juice (or vinegar)

- 1 cup water

- 1 cup sugar

For the Rabri (Sweetened Milk):

- 1 liter full-fat milk

- 1/2 cup sugar (adjust to taste)

- 4-5 green cardamom pods (crushed)

- A pinch of saffron threads (optional)

- 1-2 tablespoons chopped nuts (almonds, pistachios)

- 1 teaspoon rose water (optional)

How to make rasmalai

Making the Paneer (Chenna):

1. Boil the Milk: Start by bringing 1 liter of full-fat milk to a gentle boil in a heavy-bottomed pot. Once it begins to bubble, reduce the heat.

2. Curdle the Milk: Gradually add 2 tablespoons of lemon juice (or vinegar) while stirring the milk. You’ll notice it curdling, separating into whey and chenna.

3. Strain the Chenna:Line a colander with a muslin cloth and pour the curdled milk through it to collect the chenna. Rinse it under cold water to wash away the lemony flavor.

4. Drain the Water: Tie up the cloth with the chenna inside, and hang it for about 30 minutes to let the excess water drip out.

5. Knead the Chenna: Once the chenna is dry, knead it on a clean surface for around 10 minutes until it becomes smooth and soft.

6. Shape the Balls:Divide the chenna into small, smooth balls (you should get about 10-12) and gently flatten them.


Preparing the Sugar Syrup:

1. Boil the Water: In a large pan, mix 1 cup of water with 1 cup of sugar and bring it to a boil.

2. Cook the Rasmalai Balls: Gently drop the chenna balls into the boiling syrup. Cover the pan and cook on medium heat for about 10 minutes, or until the balls have doubled in size.

3. Cool Down: Remove the pan from the heat and let the rasmalai balls cool in the syrup.


Making the Rabri:

1. Boil the Milk: In another heavy-bottomed pot, bring 1 liter of full-fat milk to a boil. Reduce the heat and simmer until the milk has reduced to about half, stirring occasionally to prevent it from sticking.

2. Flavor the Milk: Stir in the sugar, crushed cardamom pods, saffron (if using), and chopped nuts. Let it simmer for another 5 minutes to infuse the flavors.

3. Cool the Rabri: Turn off the heat and allow the rabri to cool to room temperature. If you like, add a teaspoon of rose water for a fragrant finish.


Assembling the Rasmalai:

1. Combine: Gently squeeze the syrup out of the rasmalai balls and place them into the cooled rabri.

2. Chill: Pop the dish into the refrigerator for a few hours to let the flavors meld beautifully.


Serving:

Garnish your rasmalai with a sprinkle of chopped nuts and a few saffron strands before serving it chilled. Enjoy this creamy, indulgent treat made with love!

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