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Ingredients
For rasgulla sponges
5 cups full fat milk2 to 3 tbsp lemon juice add as required
1 cups sugar
5 cups water
2 teaspoon semolina or 1 teaspoon cornflour
1 tbsp kewra water
½ tsp cardamom powder elaichi powder
For Ras Milk Syrup
750 ml/3 cup Full fat milk7- 8 Green Cardamom peeled and pounded
½ Teaspoon Kewra essence /rose water
2 Generous pinches Saffron/Kesar
A few blanched almonds
Sugar to taste
A few Pistachios finely chopped
Silver leaf to garnish
Instructions
- initial prepare the thickened milk (ras) for rasmalai
- Place a significant bottom deep pot on medium flame.
- Add a pair of teaspoon water. currently add three cups milk to pot and boil.
- Adding water to pan ensures that milk won't follow rock bottom.
- Bring the milk to a boil.
- Add saffron, pounded inexperienced cardamom and blanched almonds.
- Simmer the milk on low heat. Stir each a pair of to three minutes to stop boiling.
- Add sugar to style and simmer till the milk reduces to 0.5 the number.
- Add kewra essence and throw the flame.
- Set this aside to cool down.
- to create rasgulla you'll scan this elaborated direction of ragulla with step by step photos
- Once the rasgulla and ras(milk) square measure prepared then follow below steps..
- Gently press the sponges in between your palm and soak it in ready thickened milk(ras).
- do not apply an excessive amount of pressure otherwise rasgulla can break.
- adorn it with pistachio and silver leaf.
- Serve it chilled.
- you'll see however puffy and netty rasmalai has pop out.
- I even have tried this direction for many time and every time it comes out good.
- Do attempt it and hope it'll end up sensible.
source http://recipetocooking.blogspot.com/2019/05/rasmalai-recipe.html
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