Rasmalai

Directions

• For making Rasgulla you need :
• In a pan boil the Milk .
• Try to stir occasionally , otherwise the milk will burn .
• When milk is boiling add the lemon juice & stir .
• You can see the milk curdling .
• Turn off the Gas & strain the liquid through a cheese cloth .
• Pour some cold tap water over the cheese & squeeze the water .
• Tie the cheese cloth tightly & hang on the kitchen tap .
• Let it be there for 20 min , so that all the water is drained .
• Transfer the cheese into a plate & using your hand knead the cheese to make a soft dough .
• If there is water inside the cheese it will not come to a smooth dough .
• So use a tissue paper & pat down all the water .
• Divide the dough into 12 equal portions & using your hand make a smooth ball .
• If you make Rasgulla make the balls round .
• If you want to make Rasmalai , slightly flatten the balls .
• In a pressure cooker boil the water & sugar .
• Allow it to boil .
• Add all the cheese balls into the liquid & cover the pan with its lid .
• Cook it for 7min .
• Remove all the Rasgulla to a bowl & serve it chilled .
• For making Rabadi you need :
• In a non-stick pan boil the milk .
• Occasionally stir the milk & allow the milk to reduce down to 2cup .
• Add the Sugar , Nuts ,Cardamom & Saffron .
• If you want more sweetness add more sugar .
• Take each Rasgulla & squeeze some of the sugar syrup & add to the Rabadi .
• Transfer to a plate & chill the Rasmali .
• Serve it cold .