Rasmalai is a traditional Bengali dessert in which mouthwatering cottage cheese balls are steeped in lusciously thick, sweetened milk. There’s no better way to cap off a magnificent meal than with the decadence of this decadent dessert. You’ve come to the ideal place if you enjoy this soft and light sweet meal.
You may create this delicacy at home if you have an excellent Rasmalai recipe. Yes, you may make the Rasmalai sweet at home if you have step-by-step directions to take you through the process. This lovely dish also doesn’t require any additional ingredients.
Ingredients-
· 200 gm Condensed Milk
· 600 ml Milk
· 300 gm mashed Paneer
· 8-10 Saffron strands
· ½ tsp Cardamom Powder
· 10-12, Chopped Pistachios
· 1 liter Water
· 2 cups (300 gm) Sugar
· To get a smooth dough, mash paneer with your hands for at least 6 minutes.
· In a separate pan, combine the sugar and water and bring to a boil to produce the syrup for the rasmalai.
· Make tiny paneer dough balls and flatten them, then drop them into the boiling sugar syrup, cover, and simmer for 10 minutes on medium heat. Remove from the oven and set aside to cool.
· Pour the milk and Condensed milk into a separate pan, bring to a boil, and reduce by half. Turn off the heat and stir in the saffron and cardamom powder. Allow time for cooling.
· Drain the Rasgullas from the sugar syrup and gently squeeze to remove the sugar syrup before placing them in the saffron ras.
· Serve cold, garnished with chopped pistachios.
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