🌸 How to Make Delicious Rasmalai

📝 Ingredients:

For the Rasgullas:

• 1 liter full-fat milk 🥛
• 2 tablespoons lemon juice 🍋
• 1 cup sugar 🧂
• 4 cups water 💧

For the Saffron Milk:

• 500 ml full-fat milk 🥛
• 1/2 cup sugar 🧂
• 1/4 teaspoon cardamom powder 🌿
• A pinch of saffron threads 🌼
• 10-12 almonds and pistachios, sliced 🥜

🍳 Instructions:

1. Prepare the Rasgullas:

1. Boil the milk in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice. Stir until the milk curdles and separates into chenna (paneer) and whey.
2. Strain the chenna using a muslin cloth and rinse it under cold water to remove the lemon flavor. Squeeze out the excess water gently.
3. Knead the chenna until smooth and make small balls (about the size of a marble) from the dough.
4. In another pan, boil water and sugar to make the sugar syrup. Add the chenna balls to the syrup and cook for 10-15 minutes until they double in size. Set aside to cool.

2. Make the Saffron Milk:

1. Boil the milk in a saucepan. Add sugar, saffron, and cardamom powder. Stir until the sugar dissolves completely.
2. Let the milk simmer on low heat for 10-15 minutes to thicken slightly. Stir occasionally.

3. Assemble the Rasmalai:

1. Gently squeeze the cooled rasgullas to remove excess sugar syrup.
2. Place the rasgullas in a serving dish and pour the warm saffron milk over them.
3. Garnish with sliced almonds and pistachios.

4. Chill and Serve:

1. Refrigerate the rasmalai for at least 2 hours to allow the flavors to meld.
2. Serve chilled and enjoy this delightful dessert! 🍮✨

This Rasmalai recipe is sure to impress your guests and satisfy your sweet tooth! 😍