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Rasmalai

September 19, 2018

•

muktisahay

1,257

Reads

Desserts, Lunch

Prep Time

50m

Cook Time

50m

Cuisine

Asian

Yield / Serves

4 Servings

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Milk - 1 and half ltr

Sugar - 1 cup

Water - 1 and half cup

Lemon juice - 1 tbsp

Cardamom powder - a pinch

Custard powder - 1/2 tsp

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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.

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Rasmalai

Ingredients

Instructions

Recipe By

muktisahay

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