Whenever a lot of milk gets sour at my home, I make rasmalai. Today, we are preparing market-style rasmalai at home. This dessert is a delightful treat, combining soft chenna balls soaked in creamy saffron-infused milk. It's a perfect way to use sour milk and create a sweet dish that rivals the ones from the market.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil 1 liter of full cream milk in a pan.
Mix vinegar and water together. Once the milk comes to a boil, turn off the heat and let it cool for 2 minutes.
Add the vinegar mixture to the milk to curdle it. Rinse the curdled milk with cold water and press it to remove excess water.
Place a heavy object on the chenna and leave it for 10 minutes.
Boil 1 liter of milk in a pan.
Add saffron strands, almonds, pistachios, cardamom powder, sugar, and yellow food color to the boiling milk.
Cook the mixture for another 5-6 minutes and set it aside.
Knead the chenna for 8-10 minutes until smooth. Add cornstarch and mix well.
Break the chenna into small balls and shape them into rasmalai.
In a pan, add water and the chenna balls. Boil until the chenna balls dissolve well and start boiling.
Squeeze out excess water from the balls and place them in the prepared malai.
Let the rasmalai soak in the malai for five hours before serving.
Ensure the milk is boiled properly before curdling to get soft chenna.
Knead the chenna thoroughly to achieve a smooth texture for the rasmalai balls.
Let the rasmalai soak in the malai for a sufficient amount of time to absorb the flavors.
Can I use store-bought paneer instead of making chenna?
While store-bought paneer can be used, freshly made chenna gives a softer texture and better flavor to the rasmalai.
Is yellow food color necessary?
No, yellow food color is optional and only used for aesthetic purposes. You can skip it if you prefer natural colors.
How long should I knead the chenna?
Knead the chenna for 8-10 minutes until it becomes smooth and pliable.
Can I use low-fat milk for this recipe?
Full cream milk is recommended for the best texture and flavor, but low-fat milk can be used if necessary.
How long can rasmalai be stored?
Rasmalai can be stored in the refrigerator for up to 2-3 days in an airtight container.
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