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Rasmalai
Rasmalai

Before you jump to Rasmalai recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial Pertaining To Your Health.

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Cornell University performed a study on the effect apples have on your brain. While carrying out their study they found that, quercetin, which is found in apples assists in maintaining healthy brain cells. Which means that by eating apples you can decrease the risk of getting Alzheimer’s.

In conclusion, I guess an apple a day really can keep the doctor away and now you understand why. In this post we just dealt with a few of the benefits of eating an apple a day. Every one of the benefits would take us too much time to include in this post, but the information is out there. When you go shopping again, don’t forget to buy quite a few apples, their in the produce section. You will find that your overall health may significantly be benefited by consuming apples.

*We hope you got benefit from reading it, now let’s go back to rasmalai recipe. You can have rasmalai using 9 ingredients and 5 steps. Here is how you do it. *

The ingredients needed to cook Rasmalai:
  1. Take 1/4 liter or 5 cups milk( full fat milk )for chenna
  2. Take 2-3 tsp lemon juice or vinegar (mix with 2 to 3 tbsp water) or 4 to 6 tbsp curd
  3. Take 1 liter ice water or ice cubes
  4. Use 1 cup sugar
  5. Provide 1/4 tsp cardamom powder or elaichi powder
  6. Use 3/4 liter milk (3 cups full fat)
  7. You need 1/2 cup sugar for rabri
  8. Take pinch saffron or kesar (optional)
  9. Use 2 tbsp pista or almonds sliced
Steps to make Rasmalai:
  1. Pour 3 cups milk to a heavy bottom pot and boil. - Add saffron and sugar when the milk comes to a boil. - Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom. - When a layer of cream forms, just move it aside. - Boil until the milk thickens and reduces to half the quantity. Set this aside to cool. - When the milk cools down chill it in the fridge.
  2. Boil 5 cups milk in a pot. - Add diluted lemon juice or curd to the milk and stir until the milk curdles completely. Pour more lemon or vinegar if needed. Too much of it will make the chenna hard. - Pour ice water or add ice cubes to the pot and set aside for 2 mins. - Drain to a muslin cloth lined over a colander. - Squeeze off excess whey and make a knot. - Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.
  3. Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it. Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. - Make 12 equal balls and flatten them to make discs. If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.
  4. Bring 3 cups of water to a boil with 1 cup sugar. Stir until the sugar dissolves completely. Then add cardamom powder. - Add the discs to boiling syrup gently. Cook covered for about 7 to 8 minutes on a moderately high flame.
  5. Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. - Add these to the chilled thickened milk or rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Allow to rest for few hours if desired. - Garnish rasmalai with chopped nuts. Chill and serve it.

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