Rasmalai! Follow janhvi_darji for more!
One of my favourite Indian sweets. Once I started making it at home, I stopped buying it from outside. This recipe is super simple if you have all ingredients ready with you. The result is a soft rasg
Prep
30 mins
Cook
30 mins
Total
1 hr
Serves
4-6
Ingredients
- For the milk:
- 500 ml milk
- 1/2 tsp walk hi powder
- 7-8 strands of kesar (saffron)
- 1/2 sup sugar
- Rasgullas:
- 1.5 ltr milk
- 2 tbsp Leon juice or vinegar
- Sugar syrup :
- 1.5 Lts water
- 1.5 cups sugar
Instructions
- 1
Rasmalai milk: In a pan , heat milk, eliachi , kesar and sugar till it comes to a boil. Reduce heat and cook till the milk thickens a little . Set it aside
- 2
Rasgullas:In a pan, heat milk till it comes to a boil. Switch off flame and add lemon juice and stir . The milk will split and you get chenna. Strain the Chenna and discard to water. Nownknead the chenna for 5-6mins till it is very smooth. Shape them into balls or flat rounds.
- 3
Sugar syrup: Heat water and sugar till sugar dissolves and the liquid comes to a boil.
- 4
Assembly :On medium heat, add the rashullas into the syrup and cook for 10mins. Switch off flame and let the Rasgulla sit for 10’more mins . Now squeeze out all the liquid and add to the warm milk we prepared before. Let it sit for at least 4 hours or overnight in the fridge and enjoy!
Watch the Video
See the full step-by-step video on Instagram