RASMALAI...A SWEET

Rasmalai is a rich Bengali Dessert.The word Rasmalai in hindi language means juice and cream.Ras means juice and Malai means cream.As the name suggests this sweet will give you a feeling of having sweet cream along with delicious juice.This can be served cold to taste more good.For preparation first we have to make Rasgullas,Then make rich sauce out of milk.Use saffron and other dry fruits to garnish.Let us now see the preparation....

                                                     INGREDIENTS

For making Rasgullas

• Milk                     -  1 litre
• Vinegar                -   2 tbsp

For Sugar syrup

• Water                   -  1/2 litre
• Sugar                   -  3/4 cup
• Rose essence        -   2 drops

For Making Rasmalai sauce(Rabri)

• Milk                         -  1/2 litre
• Sugar                       -   3/4 cup
• Yellow colour          -  a pinch(If we are using saffron don't use color)
• Cardamom powder  - a pinch
• Cashews                   - 3 tbsp crushed
• Badam                      - 10 nos
• Rose essence            -  2 drops
• Saffron                     - 2 pinch ( I didn't used , because of unavailability of the product)

                                                                     METHOD

                                       

   

• Boil the milk.When it starts boiling add vinegar to it and stir continuously till the paneer separates.

• Remove this to a muslin cloth and place this in a wire rack and keep a weight over it.

• Thus we will get the paneer to make the rasgullas.

•  The second step is to prepare the rabri.Boil the half litre of milk with sugar, crushed badam and cashews. When it starts to thicken add the cardamom powder and color to it.Add rose essence too and bring it to cool.

•  Knead the paneer with a pinch of yellow colour and a pinch of cardamom.

• Blend this in a chopper. It will become more soft.

• Make balls out of it.

• Make sugar syrup by boiling water and sugar.'

• When it starts boiling add the balls to it and steam this in a pressure cooker for about 5 mins.

• When the pressure comes down , open the cooker and keep this to  cool for 3-4 hrs.

• Take out the balls and squeeze them to remove the sugar syrup.

• Place these balls in a glass tray.

• Pour the rabri syrup over it.

• Garnish with grated badam and nuts and sprinkle 2 drops of  rose essence.

              Today's tasty Rasmalai is ready to eat..Enjoy!!!!!