Namaskar. I am nishamadhulika.
Today we will make Kesar Rasmalai.
It really mouth drooling.
To make rasmalai First of all boil the milk.
We have taken milk in two separate vessels.
We have 1 litre cow milk for making chena.
Chena from cows milk turns out to be very soft
and here is 1 litre full cream milk,
which is to be boiled and thickened.
Turn on flame and let the milk boil.
Meanwhile till the milk boils,
cut the cashews, almonds and pistachios.
Lift an almond, and chop into small pieces.
cut the cashews likewise,
cut the pistachios finely too.
Milk is boiling.
Turn off flame.
Put the milk on the jali stand
and let it cool off for 2 to 3 minutes.
We need milk at a bit lower temprature.
Meanwhile the milk boiling here is to be thickened.
Stir the milk at every 1 to 2 minutes,
so that the milk doesn't stick to the base.
Be careful about it.
Keep flame low so that milk doesn't overflow.
Cut a lemon and extract its juice.
This is approximately 2 tbsp lemon juice.
Add 2 tbsp water to it.
Remove the seeds.
We have keep the milk for 3 minutes,
now it is cool,
Milk is almost 80 degree centigrade.
Now curdle the milk.
Milk is cooled ,so by that chena comes soft.
If you add lemon juice to boiling milk,
then the chena doesn't come out that soft.
Add lemon juice to it,
mix a little.
After stirring a bit
Then add some more lemon juice
and mix it.
Wait for a minute, then stir then again wait.
Keep it for some time.
Milk has curdled completely.
Chena has separated.
The colour of the water becomes off white.
Now let's strain it.
To strain it we have taken a mixing bowl,
placed a strainer over it.
We are using a thin cotton cloth.
Pour the milk into it.
Lift the cloth from all sides and gather.
Squeeze extra water from the chena.
As it is hot i am placing it
over the the strainer itself,
so that water drains off.
When it cools ,
squeeze with hands.
Stir the milk in the other vessel
at regular intervals.
Take a scoop of milk from it and add it to
the saffron strands,
so that saffron gives of color.
Cashews, almonds and pistachios are cut.
Now let's make cardamom powder.
Grind it and peel.
Chena has cooled off.
Squeeze it nicely.
Keep aside the water drained from chena.
Wash the chena with some cold water.
So that the smell and taste of lemon is washed off.
Squeeze it again.
Take out chena in a plate.
The water from the chena, the milk whey,
can be used later.
You can knead dough with it,
add it to daal, add it to kadhi.
It enhances the flavors of recipe.
Squash the chena for 4 to 5 minute until soft.
Mash with both hands, press it until soft.
It is important to make the chena soft.
If not soft chena will not turn out puffy.
We have mashed the dough for 5 minutes.
Add 1/2 tsp cornflour to it.
Mash it again for 3 to 4 minutes until soft.
Rasmalai is made even without adding cornflour.
Adding cornflour enhances the texture of rasmalai.
it is mashed well now,
dough is ready.
Milk is dense now.
We need 50 % of it.
Cook it for a while.
Now add dry fruits to it.
Add cashews and almonds to it.
Save a little for garnishing.
Add some pistachios.
Add saffron soaked milk too.
Add cardamom powder too.
Let it cook.
Let's prepare sugar syrup for rasmalai.
Add 1.5 cup sugar to a vessel,
add 4 cup water to it.
Turn on flame.
Cook until sugar dissolves.
Let it simmer.
Cover it so that it boils quickly.
Now make balls from chena.
You can keep shape of rasmalai
big or small as desired.
Break a lump and give a round shape.
Then press an flatten it.
Put it in a plate.
Make all balls likewise.
All chena balls are ready.
Sugar syrup is boiling well.
Lift a chena ball and put in sugar syrup.
You don't need to put all chena
at once in sugar syrup.
Put it one by one,
So that the boiling sugar syrup keeps boiling.
The temprature should not decline.
Keep the flame high.
Cover and cook it on high flame for 15 to 16 minutes.
You can occasionaly check it by lifting the lid.
You can stir it lightly.
Milk is dense now.
We have made it till it is 50 % dense.
Add 1/2 cup sugar,
and cook until sugar dissolves.
15 minutes have passed.
Rasmalai is ready.
We now have spongy and fluffy Rasmalai.
Turn off flame.
Place the rasmalai container over jali stand.
let it cool.
Let the milk and rasmalai cool off too.
Put rasmalai to milk.
Pour the milk into a bowl.
Take out the rasmalai from the suagr syrup
and put it in milk.
Squeeze off the sugar syrup.
Press it lightly.
Put it in milk.
All the rasmalai are now dipped in milk.
We have sugar syrup left,
you can use it in sweet poori, puas,
sweet cheela,shakarpare,or use for rasmalai again.
To serve it place the rasmalai in a platter,
and then pour little milk over it.
Garnish with a little pistachio shavings.
Kesar rasmalai is ready to be relished.
This rasmalai is amazing.
You can make it very easily.
You need to be careful that
when you make chena,
boil the milk then cool it off a little.
It will make soft chena,
After making chena balls,
when you put them in sugar syrup,
make sure sugar syrup is boiling well.
Put the chena balls one by one,
and let it boil on high flame.
Let it cool and then serve it.
You will make sumptuous rasmalais.
You can keep Rasmalai in refrigerator
and eat it for 2 days.
If you wish to have it for a much longer time,
keep the sugar syrup coated rasmalai
separately in the refrigerator.
When serving make the rasmalai syrup and serve it,
Or if you have enogh Rasmalai syrup
and don't wish to eat it instantly,
or have it after 4 to 5 days ,
Keep the sugar syrup coated rasmalai
separately in the refrigerator
and fill the Rasmalai syrup in a container,
keep it in a freezer,
it will freeze.
Whenever you wish to eat rasmalai,
take out the container from the freezer,
keep it out on table half an hour prior serving.
it will come back to form,
You can then serve and relish amazing Rasmalai.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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