Coconut stuffed kesar Rasmalai. | How to make Coconut stuffed kesar Rasmalai.

By Manisha Shukla  |  18th Sep 2016  |  
4.0 from 1 review Rate It!
  • Coconut stuffed kesar Rasmalai., How to make Coconut stuffed kesar Rasmalai.
Coconut stuffed kesar Rasmalai.by Manisha Shukla
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

29

1





About Coconut stuffed kesar Rasmalai. Recipe

I have stuffed desiccated coconut and pomegranate in a Chenna bread covering.

Coconut stuffed kesar Rasmalai., a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Coconut stuffed kesar Rasmalai. is just mouth-watering. This amazing recipe is provided by Manisha Shukla. Be it kids or adults, no one can resist this delicious dish. How to make Coconut stuffed kesar Rasmalai. is a question which arises in people's mind quite often. So, this simple step by step Coconut stuffed kesar Rasmalai. recipe by Manisha Shukla. Coconut stuffed kesar Rasmalai. can even be tried by beginners. A few secret ingredients in Coconut stuffed kesar Rasmalai. just makes it the way it is served in restaurants. Coconut stuffed kesar Rasmalai. can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Coconut stuffed kesar Rasmalai..

Coconut stuffed kesar Rasmalai.

Ingredients to make Coconut stuffed kesar Rasmalai.

  • Cows milk 1/2 litre. Bread slices 3. Desiccated coconut 2 tsp. pomegranate seeds 1 tbsp. Rabdi ( 1/2 litre ) you can make Basundi of 1.5 litre buffalo milk and day before. Vinegar or lemon juice.
  • For sugar syrup. 1 cup sugar.
  • For Kesar milk ( Rabdi ). 1.2 litre buffalo milk or 2 litre cow milk. sugar 1 cup ( adjust the sweetness ) .Kesar few strands.

How to make Coconut stuffed kesar Rasmalai.

  1. Put the milk to boil. After boiling put the gas off . Add juice of 1 big lime. If you are adding vinegar than dilute and add some Chenna becomes smooth. After milk curdles strain in a Muslin cloth and Squeeze out water. Cut the edges of the bread dip in water and Squeeze out water. Knead Chenna with palm to make it smooth. Add bread and knead to make a fine dough. Just add 1 tsp of ghee or unsalted butter to soften it.
  2. Make Sugar Syrup of 1 cup Sugar. It should be like we make for Gulab jamun. When syrup is still boiling add 1 tsp of milk so impurities will float up. Remove them with a spoon or by using a small sieve (tea).
  3. Grind coconut a bit and add in Pomegranate seeds. Now make 6 balls of Chenna bread mixture. Stuff them with coconut pomegranate mix taking care not to open from and side so stuffing should not come out.
  4. Now take the Rabadi. It should be little warm. Now heat ghee in a nonstick pan and shallow fry the stuffed balls by pressing it carefully just to flatten them.
  5. Fry from both the sides. Dip them in syrup for 10 minutes and deep in Kesar Rabdi. You can also directly dip them in milk but for that pierce them with toothpick so it can be soaked well. Keep them in fridge to cool for 3 to 4 hrs.Serve with Cashew nuts and pistachio garnish.
  6. For making kesar milk ( Rabdi ). Heat milk in a nonstick pan and boil till half. If using cows milk will take more time to become thick like Rabdi. Add sugar and dissolved kesar strands. Boil little more. Cool and preserve.

My Tip:

If you want to make fast smoothen Chenna breadmix by dippind bread in milk . And when you dip in Basundi, milk should be little hot. Don't forget to pierce the shallow fried flat balls.

Reviews for Coconut stuffed kesar Rasmalai. (1)

Zeenath Amaanullah2 years ago

yummmmmm.:blush::blush::blush: dea Manisha ji
Reply