Recipe of Favorite Rasmalai soft and sweet recipe

Rasmalai soft and sweet recipe Recipe

Hello, I'm Jessica. Today, I will show you a way to prepare rasmalai soft and sweet recipe recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Rasmalai soft and sweet recipe Recipe

Rasmalai soft and sweet recipe is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are nice and they look wonderful. Rasmalai soft and sweet recipe is something which I've loved my whole life.

Rasmalai soft and sweet recipe is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Rasmalai soft and sweet recipe is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook rasmalai soft and sweet recipe using 12 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Rasmalai soft and sweet recipe:

1. Take of Ingredients for paneer.
2. Take 2 Litre of Full cream milk Lemon Juice or vinegar 1/4 cup.
3. Prepare of rasmalai syrup.
4. Prepare 600 ml of Full cream milk (about 2.5 cups),.
5. Prepare 1.25 cups of Milk Powder, 1/3 cup Sugar,.
6. Prepare 3 tablespoon of Thinly sliced dry nuts (almonds,pistachios).
7. Prepare 1/8 teaspoon of Saffron strands.
8. Prepare 1/2 teaspoon of Eliachi Powder (Cardamon Powder).
9. Get of sugar syrup.
10. Make ready 2 cup of Water.
11. Make ready 1 cup of Sugar.
12. Take 1 teaspoon of Rose water or Kewra essence.

Steps to make Rasmalai soft and sweet recipe:

1. Boil milk in a heavy bottom pan. TIP - Always use full cream milk to make paneer. The fat content in full milk makes the best paneer..
2. When the milk becomes frothy and bubbles start to form on top that's the time to add vinegar/lemon juice. TIP - Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer..
3. Pour in vinegar/lemon juice..
4. Slowly mix vinegar/lemon juice in the milk and milk will curdle..
5. When the whey/liquid in curdle milk turns to pale green in colour, take the pan off the flame..
6. Meanwhile line a strainer with muslin cloth..
7. Quickly strain paneer. TIP - Letting it sit will result in hard and chewy rasmalai..
8. Wash paneer under cold water to get rid of vinegar/lemon juice taste. TIP - This will wash away all the taste of acid from paneer..
9. Squeeze paneer and allow the water to drain.
10. You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. TIP - This step is important. If water is not drained well from paneer, rasmalai pieces will start to disintegrate in sugar syrup..
11. Remove paneer from cloth. Paneer should feel crumbly but moist..
12. Start kneading the paneer like a dough..
13. Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough. TIP - Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory..
14. Take paneer dough in your hand..
15. Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. TIP - Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks..
16. Gently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer..
17. Combine water and sugar in a pan. Add essence of your choice. Bring it a boil..
18. Slowly add flattened paneer pieces to the syrup. Do not overcrowd the pan.TIP - Make sure there is enough room for the paneer balls to expand during boiling. Leave some space for the pieces to float. Reduce the flame to MEDIUM LOW..
19. Slowly the pieces will start to float up..
20. When all the pieces float to the surface...
21. Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame..
22. Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.
23. When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently..
24. When all the syrup is pressed out, paneer pieces will come back to it's original shape. Set it aside..
25. PREPARING THE SYRUP Onto the final step. Assemble ingredients..
26. In a heavy bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands and milk powder..
27. Whisk until well blended..
28. Continue boiling at a medium flame stirring continuously. Stir in thinly sliced nuts and mix. Keep stirring and boil the milk for 20-25 minutes. Milk will thicken to a desired consistency - neither to thick nor too liquid-y..
29. Carefully drop in flattened paneer balls..
30. Allow the flatten paneer balls to simmer in hot syrup for 1-2 minutes..
31. Take it off the flame, cover and let the paneer pieces soak in the syrup..
32. Transfer it to a big bowl and allow it to chill. Tastes better when chilled..

So that is going to wrap it up with this special dish rasmalai soft and sweet recipe recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let's cook!

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