#RasMalaiRecipe #Rasmalai #MadhurasRecipe
रक्षाबंधन विशेष रसमलाई बनवण्यासाठी लागणारे साहित्य
• १लिटर म्हशीचं दूध
• १ मोठा चमचा साखर
• २ चमचे व्हिनेगर
• १/२ लिटर दूध
• थोड्या केशराच्या काड्या
• ४ चमचे साखर
• चिमूटभर खायचा पिवळा रंग
• १ मोठा चमचा पिस्त्याचे काप
• १ चमचा मैदा (ऐच्छिक)
• ३ कप पाणी
• १ कप साखर
मधुराज रेसिपीचं नवीन पुस्तक खरेदी करण्यासाठी खालील लिंकवर क्लिक करा.
मराठी पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
छोटी सुट्टी मराठी पुस्तक - amzn.to/3b8NCfp
मोठी सुट्टी मराठी पुस्तक - amzn.to/3OmqaJM
दोन्ही पुस्तक - छोटी सुट्टी + मोठी सुट्टी - amzn.to/3OhLAb9
मधुराज् रेसिपीचे नवीन पुस्तक घरपोच मागविण्यासाठी ९०७५४९६९७७ या नंबर व्हाट्सऍप मेसेज / कॉल करा.
English book - Click below link to order English book
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Combo set of 2 books - Short Break and Long Break - amzn.to/3MTOX6Y
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मधुराजरेसिपीचे मसाले ऑर्डर करण्यासाठी इथे क्लीक करा -
Combo Pack of all 4 New Maduras Masala - amz.run/4WSK
Malwani Masala - amz.run/4WSE
Special Kala Masala / Sunday Masala - amz.run/4WSG
Pav Bhaji Masala - amz.run/4WSI
Misal Masala - amz.run/4WSH
Combo Pack of all 7 Madhuras Masale - amz.run/4WSL
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With Rakshabandhan round the corner you must be looking for something special for your brother. So here I am to help you out with delicious rasmalai recipe. I have made this recipe very easy and simple. I will be giving you lot many tips to make perfect rasmalai. This is a full proof recipe. It turns perfectly like the one that you buy from halwai shop. It turns out nice, soft and juicy. You can say this is no fail recipe.
Ingredients:
• 1 liter full cream or full fat Milk
• 1 tbsp Sugar
• 2 tsp Vinegar
• 1/2 liter Milk
• Few Saffron strands
• 4 tsp Sugar
• A pinch of yellow Food color
• 1 tbsp Pistachios slices
• Cardamom powder
• 1 tsp Maida (Optional)
• 3 cups Water
• 1 cup Sugar
Method:
• Heat up milk on medium heat and add sugar.
• Mix well and bring it to boil.
• When milk begins to boil, turn off the gas and add vinegar.
• You can use lemon juice in place of vinegar.
• Mix well and wait for 5 minutes.
• Place a strainer on a pot and spread a clean cotton cloth in the strainer.
• Strain the paneer through the strainer.
• You can use the strained water for kneading the chapatti dough.
• Wash paneer really good to remove the sourness of vinegar.
• Tie the paneer well and remove all the water from it.
• Heat up milk on medium heat in a pan and add saffron, sugar, yellow food color, pistachios.
• Mix well and boil the milk for about 10 minutes.
• Turn off the gas and add cardamom powder.
• Mix well and let it cool down completely.
• Mash the paneer really good for about 10-15 minutes.
• You can blend paneer in food processor too.
• It should be homogenous mixture and fat should be release from it.
• Mash paneer until then. Add maida knead it like dough.
• Adding maida is optional. You can skip it if you don’t want.
• If you want to make rasmalai for fasting then you can use arrowroot powder in place of
maida.
• Take small portion from the mixture and make it smooth and even.
• Heat water in a pan and add sugar.
• When sugar dissolves completely and water boils well drop the paneer balls into it.
• Cover and boil it on medium heat for about 10 minutes.
• You can do this process in cooker too. Cook until 1 whistle.
• Turn off the gas and remove the lid.
• Do not overcook it. If overcooked then the paneer balls will be hard when they cool down.
• Let the balls be in that water for about 10 minutes and cool down a little.
• Take the paneer balls out carefully, drain all the water from it and transfer them into ice water
in a bowl.
• Cooking process stops completely and the paneer balls remain soft.
• You can make around 15 rasmalai from 1 liter milk.
• Take the rasmalai out of ice water, squeeze all the water from it carefully and transfer it into
the milk.
• Let the paneer balls be in the milk for at least 3-4 hours so that they will absorb the milk.
• When the paneer balls absorb the milk, transfer the rasmalai into freeze. Rasmalai is all
ready.
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