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First prepare the thickened milk (ras) for rasmalai
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Place a heavy bottom deep pot on medium flame.
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Add 2 teaspoon water. Now add 3 cups milk to pot and boil.
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Adding water to pan ensures that milk will not stick to the bottom.
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Bring the milk to a boil.
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Add saffron, pounded green cardamom and blanched almonds.
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Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling.
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Add sugar to taste and simmer until the milk reduces to half the quantity.
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Add kewra essence and switch off the flame.
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Set this aside to cool.
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Once the rasgulla and ras(milk) are ready then follow below steps..
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Gently press the sponges in between your palm and soak it in prepared thickened milk(ras).
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Don't apply too much pressure otherwise rasgulla will break.
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Decorate it with pistachio and silver leaf.
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Serve it chilled.
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You can see how puffy and netty rasmalai has come out.
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I have tried this recipe for several time and each time it comes out perfect.
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Do try it and hope it will turn out good.