Rasmalai
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Ingredients
- 1 1/2 liter Milk
- 1 cup Sugar
- 1 1/2 cup Water
- 1 tbsp Lemon
- 1 pinch Cardamom powder
- 1/2 tsp Custard powder
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Instructions
- Shape each ball to flat patties of medium thickness.
- All the balls are made in the same way.
- Now we take pressure cooker and add half cup of sugar and one and half cup of water and also add cheena balls and steam it.
- When cooker release the whistle,simmer the gas for ten mins.
- Once cooled, open the cooker lid.
- The rasgulla should be floating on the syrup.
- Its size should be double.
- Now,boil one ltr milk in a heavy bottom vessel.
- Once boiled keep in a low flame
- Stir in between thickening the milk.
- Cook well till it gets thick.
- Mix the 1/2 tsp custard powder and 2 tbsp sugar in half cup of cold milk.
- Add this this milk in the thick milk and mix well.
- When milk comes to boil switch off the gas.
- Squeeze the cheena balls n drop them into the thick milk.
- Add cardamom powder.
- Keep in the fridge for two hours.
- Serve chilled.
Recipe Nutrition
Calories: 196 kcal | Carbohydrates: 51 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 7 mg | Potassium: 10 mg | Fiber: 1 g | Sugar: 50 g | Vitamin A: 3 IU | Vitamin C: 2 mg | Calcium: 6 mg | Iron: 1 mg
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