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RASMALAI

 

For Ras Golla

11/2 litre milk

1/2 tsp. Citric acid or 2 tsp. Lime juice

3/4 kilo sugar

5-51/2 cups water

11/2 tsp. Barley powder or plain flour

For the juice:

11/2 litre milk

170 gms sugar

chopped pistachios

few drops rose water

pinch of saffron

Cooking method:

For rasgolla:

Take a big sauce pan pour the milk into it and bring to boil add citric acid or lime juice and take off the fire. The milk now starts to curdle. When it is completely curdled strain through a muslin cloth and tie it up. Put a weigh on it and leave for an hour till all the water comes out. Then take the paneer out and knead it well with the barley powder or the flour. You should knead it very well the softness of the rasmalai depends on how well you knead. Now make the mixture into marble sized balls. Dissolve the sugar in 4-41/2 cups of water and bring to boil put the balls into it and cover the vessel continue to boil till for 10-12 minutes without removing the lid. Now remove the lid sprinkle some water and cover the vessel and cook for another 10 minutes. Remove from fire and allow to cool.

For the juice:

Boil the milk and cream until it starts getting thick and add the sugar and pistachios to it and continue to boil till it becomes really creamy, now add the crushed cardamoms, rose water and the rasgollas to it simmer for 5 minutes and take it off the heat.

Serve chilled.

 

   
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                                              Last modified: October 17, 2003