Kesar Rasmalai Recipe, Instant and soft from milk
Ingredients :
Cow Milk (गाय का दूध ) - 1 lts (for chena )
Full cream (फुल क्रीम दूध ) - 1 ltr (for thickening milk )
Sugar (चीनी ) - 1.5 cup (300 gms) (for sugar syrup )
Sugar(चीनी ) - 1/2 cup (100 gms) (for thickening milk )
Saffron strands (केसर के धागे ) - 25 to 30
Green Cardamom (इलाइची ) - 4
Almonds (बादाम ) - 6 to 7
Cashews (काजू ) - 6 to 7
Pistachios (पिस्ता ) - 15 to 20
Lemon (नींबू ) - 2
How to make Kesar Rasmalai:
1. Take 1 litre cow milk for making chena. Take 1 litre full cream milk in another vessel. Turn on flame. Heat them up.
2. Take cashews, almonds and pistachios and chop them into small pieces.
3. Cut a lemon and extract its juice. approximately 2 tbsp lemon juice,Add 2 tbsp water to it.
4. Take Take a scoop of full cream milk from vessel and add it to the saffron strands ina small bowl.
5. To make cardamom powder grind the cardamoms and peel them.
Making:
6. Once cow milk is boiled, turn off flame, keep on jali stand and let it cool for 3 minutes. Stir the milk in another vessel at every 2 to 3 minutes. Keep flame low.
7. Add lemon juice to cow milk and mix it.Then add some more lemon juice and mix it.Wait for a minute, then stir then again wait. Keep for a while, milk will curdle and become chena.
8.To strain chena, take a big mixing bowl,placed a strainer over it.Then place a clean cloth over it. Pour the milk into it. Lift the cloth from all sides and gather.Squeeze extra water from the chena with hands later.
9. As chena cools, squuze and drain out extra water. Then wash the chena with some cold water to wash off taste of lemon.Squeeze and drain off water again. Take out the chena in a plate.
10. Squash the chena for 4 to 5 minute until soft.Mash with both hands, press it until soft. Then add 1/2 tsp cornflour, mash again for 3 to 4 minutes until soft. Dough is ready.
11. Full cream milk turns dense, cook until 50% dense. Cook for a while. Add a little chopped, cashews,almonds and pistachio to it. Add saffron soaked milk and cardamom powder too.
12. To make sugar syrup, dd 1/2 cup sugar to a vessel, add 4 cup water to it.Turn on flame.Cook until sugar dissolves.
13. To make Rasmalai, break lump from chena and give it a round shape. Press and flatten like a peda then keep in plate.Prepare all likewise.
14. Once sugar syrup is boiling, lift chena and put into sugar syrup one by one. The boiling sugar syrup should keep boiling.Keep the flame high.Cover and cook it on high flame for 15 to 16 minutes.Occasionaly check it by lifting the lid.
15. Once the full cream milk is 50% dense in consistency, then add 1/2 cup sugar and cook until it dissolves. Then turn off flame. Let it cool.
16.When 15 minutes have pass, check if the rasmalai is soft and spongy. Once ready then Turn off flame. Place the rasmalai container over jali stand and let it cool.
17. Pour Thickened milk for rasmalai in a bowl,ake out the rasmalai from the suagr syrup, squeeze off extra sugar syrup and put it in milk bowl.
Serving:
18. To serve it place the rasmalai in a platter,and then pour little milk over it.Garnish with a little pistachio shavings.You can keep Rasmalai in refrigerator and eat it for 2 days.
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