Can anyone tell NOooooooooooooooooooooooooooooo to Rasmalai... I think most of us would die for this one sweet always, anytime and anywhere....
You may think its is very difficult to make it at home... Your wrong . I will help you to make it using very easy step... Yes it will be as tasty as you want it to be.
Ok shall we go straight to the recipe...
Ingredients:
1. Paneer 200gms
2. Milk 1/2 litre + 1/2 cup
3. Sugar 1 cup + 2-3 tablespoon
4. Pista+Almond 1/4 cup
5. Milkmaid 2 tablespoon(optional)
Method:
1. Scrap the paneer finely as shown in the figure below. Soak the almonds in warm water for 15 mins.
2. Knead it into a smooth dough. No need to add water or any other substance.
Knead it atleast for 5 mins so that there are no lumps. If you knead nicely the finishing of your rasmalai will be good. Leave the dough for 5 mins .
3. Make very small balls rolling them in between your palm. Be careful so that there are no cracks. I have added a photo for your reference.
4. Now in a pressure cooker add 4 cups of water and 1 cup of sugar.
Bring it to boil. Once it starts boiling add these paneer balls slowly into the boiling sugar syrup .
Close the lid with the whistle and pressure cook until 2 whistles.
5. Turn off the stove and place it undisturbed until the pressure goes on its own. If you remove the pressure your paneer balls would be hard.
6. Meanwhile pour the milk in to non-stick pan. I am mentioning non-stick pan because you need to boil the milk to half of the quantity. Which means as you boil the milk, it will become thick and it will stick to the vessel.
To avoid this use non-stick pan.
7. Add sugar to the milk. Adjust the sugar according to your level of sweetness. I added 2 tablespoons. If your using Milk maid, mix it with little hot milk and pour it into the pan.
8. Peel the skin of almond and cut them into thin slices . Chop the pista too. Add the Chopped Nuts. Bring it to nice boil until it becomes thick.
9. Keep on stirring the milk. The thick milk will stick to the sides of the pan. Just push the ends using a spoon .
As shown in the pic below.
10. Once it attains a thick consistency, Switch off the flame and allow it to be warm.
11. Once the pressure is reduced in the cooker, Remove the lid and take out those small Balls separately. Squeeze each paneer balls carefully so that the water is released.
When you press the balls and the sugar syrup comes out, the paneer balls will retain their shape. So need not worry.
12. Add these paneer balls to the milk.
Place them in the cups and refrigerate.
Your tasty Rasmalai is Ready.
You may think its is very difficult to make it at home... Your wrong . I will help you to make it using very easy step... Yes it will be as tasty as you want it to be.
Ok shall we go straight to the recipe...
Ingredients:
1. Paneer 200gms
2. Milk 1/2 litre + 1/2 cup
3. Sugar 1 cup + 2-3 tablespoon
4. Pista+Almond 1/4 cup
5. Milkmaid 2 tablespoon(optional)
Method:
1. Scrap the paneer finely as shown in the figure below. Soak the almonds in warm water for 15 mins.
2. Knead it into a smooth dough. No need to add water or any other substance.
Knead it atleast for 5 mins so that there are no lumps. If you knead nicely the finishing of your rasmalai will be good. Leave the dough for 5 mins .
3. Make very small balls rolling them in between your palm. Be careful so that there are no cracks. I have added a photo for your reference.
4. Now in a pressure cooker add 4 cups of water and 1 cup of sugar.
Bring it to boil. Once it starts boiling add these paneer balls slowly into the boiling sugar syrup .
Close the lid with the whistle and pressure cook until 2 whistles.
5. Turn off the stove and place it undisturbed until the pressure goes on its own. If you remove the pressure your paneer balls would be hard.
6. Meanwhile pour the milk in to non-stick pan. I am mentioning non-stick pan because you need to boil the milk to half of the quantity. Which means as you boil the milk, it will become thick and it will stick to the vessel.
To avoid this use non-stick pan.
7. Add sugar to the milk. Adjust the sugar according to your level of sweetness. I added 2 tablespoons. If your using Milk maid, mix it with little hot milk and pour it into the pan.
8. Peel the skin of almond and cut them into thin slices . Chop the pista too. Add the Chopped Nuts. Bring it to nice boil until it becomes thick.
9. Keep on stirring the milk. The thick milk will stick to the sides of the pan. Just push the ends using a spoon .
As shown in the pic below.
10. Once it attains a thick consistency, Switch off the flame and allow it to be warm.
11. Once the pressure is reduced in the cooker, Remove the lid and take out those small Balls separately. Squeeze each paneer balls carefully so that the water is released.
When you press the balls and the sugar syrup comes out, the paneer balls will retain their shape. So need not worry.
12. Add these paneer balls to the milk.
Place them in the cups and refrigerate.
Your tasty Rasmalai is Ready.
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