
Rasmalai
Rasmalai consists of flattened chenna balls soaked in rabri flavored with cardamom. It is a very rich dessert that combines two sweets, rasgulla, and rabri although in a different look. It can be further enhanced by adding a number of dry fruits like pistas, almonds and even cashew nuts. The Kesari version is super eye pleasing due to its saffron-induced color and subtle flavor.
Ingredients
- 1 liter Milk
- 2 cups Sugar
- 6 cups Water
- 2 tablespoons Lemon Juice
- 2 tablespoons Water
- ½ teaspoon Corn Flour or Maida
For the Rabri
- 1 liter Milk
- 100 grams Sugar
- ¼ teaspoon Elaichi Powder
- 1 tablespoon Pistas (Slivered)
- 1 tablespoon Almonds (Slivered, (optional))
- Few Saffron Strands
Instructions
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For the rasmalai (chenna) balls, take 1-liter milk in a heavy, thick bottom pan.
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Place it on low heat.
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Let it come to a boil and shut off the flame.
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Let it cool for 3 minutes.
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Add 1 glass of water to help cool quickly.
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Squeeze 2 lemons juice in a bowl.
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Add 2 tablespoons water and mix well.
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Add this lemon juice, 1 tablespoon at a time to the milk.
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Mix and wait for a seconds before adding another tablespoon.
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Continue till the milk splits.
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Stop adding any more lemon juice.
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Drain the chenna mixture by pouring through a thin cotton/muslin cloth.
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Squeeze out the water very well.
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Let cool a bit and then wash with a glassful of water to remove the bitter taste of lemon and squeeze it completely.
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Let it become dry, yet little bit soft.
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Then start kneading for 5 minutes.
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Use the palms more than the fingers for kneading.
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After 5 minutes, add ½ teaspoon cornflour and continue kneading for 5 to 8 minutes more.
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Divide the chenna into equal size balls, depending on the size desired and flatten them by pressing gently between the palms.
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They should be smooth, without any cracks.Keep aside until the sugar syrup is prepared.
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To make the sugar syrup, take 2 cups of sugar along with 6 cups of water in a wide-mouthed pan
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Keeping the heat full, bring it to a roaring boil.
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Now, gently add the flattened balls one by one in the boiling syrup.
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Put a lid on.
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Let it cook on high flame for about 18 to 20 minutes.
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Open the lid once in a while and gently flip the balls to cook on both the sides.
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The balls will swell and puff up.
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Shut off the flame when the time is up and let them cool completely.
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Meanwhile to make the rabri syrup, take the remaining 1 liter of milk in a thick bottom pan.
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Keep for simmering on low flame.
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Remove a few tablespoons of the warm milk and soak the saffron strands in it. Keep aside.
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Let the rest of the milk reduce to half quantity.
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Stir every once in a while so that it does not stick to the base and sides.
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Add the elaichi powder and 100 grams of sugar and let cook for a couple of minutes so that the sugar dissolves.
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Add the saffron soaked milk as well.
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Let this rabri cool down to warm stage.
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To assemble the rasmalai, gently remove each of the rasmalai balls from the sugar syrup and squeeze gently between the palms.
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This helps to remove some amount of the absorbed sugar syrup so that it can soak in the rabri flavor.
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Add all the balls to the warm rabri.
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Let stand for a minimum of 7 hours or even overnight in the fridge.
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To serve, garnish with slivered pistas, almonds etc.
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Serve chilled for best taste.