RASMALAI

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Rasmalai image

Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.

Provided by sharda

Categories     Dessert

Time 1h30m

Yield 20 rasamalai, 7-8 serving(s)

Number Of Ingredients 9

1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5 -6 almonds, diced very thinly
6 -7 saffron strands

Steps:

  • Sour the whole milk with lemon juice.
  • Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
  • After 1/2 hour take out the weight and knead the chenna very properly.
  • Make small balls of the size of dime.
  • TO MAKE SUGAR SYRUP.
  • In a sauce pan boil 3 cups of water and sugar together.
  • when it starts to boil, drop in the chenna balls.
  • On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
  • In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
  • Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
  • Now take out the chenna balls from the sugar syrup.
  • While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
  • switch off the heat.
  • place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
  • Serve cold.

Nutrition Facts : Calories 401.8, Fat 20.2, SaturatedFat 11.9, Cholesterol 68.3, Sodium 105.5, Carbohydrate 49.1, Fiber 0.3, Sugar 49.1, Protein 8

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