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/ Cheese – 260grams
Water – 150ml
– 200grams or to taste
– ½tsp powdered
How to Make Royal Rasmalai
Divide the dough into 10 equal portions.
Instead of making balls of the Chenna (like Rasgulla); make a circular flattened shape like a mini burger.
Bring water and sugar to boil in a 24cm diameter, deep non-stick stock pot.
Add the raw rasmalai, boil for 20-25 minutes on high flame, and you will see them increasing up to at least three times its original size.
Remove from flame. Allow to cool.
For the Milk base:
While the Rasmalai is getting cooked; in a separate non-stick pan, boil milk.
Lower flame and allow to reduce and thicken to one-third the original volume. Stir frequently to prevent from sticking to the bottom. This process will take about 30 minutes.
Add sugar to the milk. Add cardamom powder. Stir on for 2 minutes.
Lightly squeeze the water out of the cooled rasmalai.
Add this to the lustrous, smooth and creamy milk. Allow to remain on low flame for 5 minutes.
Serve your warm, intensely aromatic-cardamom scented Rasmalai, garnished with chopped almonds.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.