Rasmalai Recipe: If you are fond of eating sweets, then prepare Rasmalai at home with a special method

If we are talking about festivals, and there is no mention of sweets, then this cannot be possible. As soon as the festival season starts, new types of sweets are available in the market.

Many times it happens that due to high consumption, adulterated sweets are available in the market, which can cause health problems. Due to this, in today's time, women prefer to make all kinds of sweets at home. There is no chemical of any kind added to the sweets made at home. In such a situation, you can eat it to your heart's content.

If you also want to make something special at home, then here we are going to teach you how to make Rasmalai. There will hardly be any person who would not like to eat Rasmalai. In such a situation, we will tell you the easy method of making market-like Rasmalai at home.

Ingredients for making Rasmalai

Milk: 1 liter

Sugar: 1 cup

Lemon juice or vinegar: 1-2 teaspoons (for curdling milk)

Cardamom powder: 1/4 teaspoon

Saffron

Pistachio and almond: for garnishing

Milk (for rabri): 1 liter

Sugar: 1/4 cup

Method

To make Rasmalai, first of all, you have to prepare chenna. For this, first of all, boil one liter of milk in a pan. When it starts boiling, add lemon juice or vinegar to it. The milk will curdle as soon as vinegar or lemon is added. After curdling the milk, filter it with a muslin cloth and separate the chenna. After filtering it, wash it once with cold water.

After washing it with water, knead it a little and make it soft. When it becomes completely soft, make small balls of it. After preparing it, you have to prepare syrup. Now prepare the syrup by mixing 4 cups of water and 1 cup of sugar in a vessel.
When the syrup boils, add the chenna balls to it cover, and cook for 10-15 minutes, until the rasgullas swell. After this, you have to prepare the Rasmalai juice. For this, boil 1 liter of milk in a pan on low flame. Cook it till it thickens and keep stirring in between so that the milk does not stick to the bottom.
Add 1/4 cup sugar, saffron threads, and cardamom powder to it and mix. Cook it for another 10 minutes and then let it cool. After cooking well, turn off the gas and then let it cool. When it cools down, add the rasgullas dipped in the syrup to it. Finally, garnish it with chopped pistachios and almonds. Serve it cool.

(PC: Instagram)