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Thread: Rasmalai Recipe

  1. #1
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    Feb 2010


    Default Rasmalai Recipe

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    * 4 Measuring cup milk for channa (2% milk)
    * 3 measuring cup milk for Ras
    * 4 - 4 1/2 tbsp. sugar for Ras
    * 1 cup sugar
    * 3 cups of water
    * saffron, cardamom, pista, almonds
    * lemon juice


    * First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
    * Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
    * Then drain it in a thin muslin cloth or handkerchief.
    * Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
    * In a pressure cooker take 3 cups of water and 1 cup of sugar.
    * Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
    * Toss that balls in the pressure cooker and bring two whistles.
    * In the mean time see the milk for ras may be ready.
    * Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
    * As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
    * When the milk is cool add channa balls to it.
    * Refrigerate it.
    * And it is ready to serve.



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