Rasmalai(recipe taken from sakhi magazine) | How to make Rasmalai(recipe taken from sakhi magazine)

By Neha Sharma  |  18th Jan 2017  |  
4 from 1 review Rate It!
  • Rasmalai(recipe taken from sakhi magazine), How to make Rasmalai(recipe taken from sakhi magazine)
Rasmalai(recipe taken from sakhi magazine)by Neha Sharma
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

4

1

About Rasmalai(recipe taken from sakhi magazine) Recipe

Delicious rasmalai by (chef vijendra singh), enjoy home made creamy ras malai at home with this recipe.

Rasmalai(recipe taken from sakhi magazine) is delicious and authentic dish. Rasmalai(recipe taken from sakhi magazine) by Neha Sharma is a great option when you want something interesting to eat at home. Restaurant style Rasmalai(recipe taken from sakhi magazine) is liked by most people . The preparation time of this recipe is 20 minutes and it takes 30 minutes to cook it properly. Rasmalai(recipe taken from sakhi magazine) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rasmalai(recipe taken from sakhi magazine). Rasmalai(recipe taken from sakhi magazine) is an amazing dish which is perfectly appropriate for any occasion. Rasmalai(recipe taken from sakhi magazine) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rasmalai(recipe taken from sakhi magazine) at your home.

Rasmalai(recipe taken from sakhi magazine)

Ingredients to make Rasmalai(recipe taken from sakhi magazine)

  • Cow milk 1 liter
  • sugar 1 kg
  • 1/2 kg milk for preparing rasmalai
  • Green elaichi powder
  • 10 ml vinegar

How to make Rasmalai(recipe taken from sakhi magazine)

  1. First prepare chena by adding vinegar to boiling milk.when chena is done put it in muslin cloth.and all the whey should be removed.let it cool.
  2. Then with hand properly knead it to make it soft.make small balls with it.
  3. In a pan put sugar and 11/2 liter water and cook till syrup of two thread consistensy is done.
  4. Divide sugar syrup in 2 portions.one put in gas only and cook chena balls for 10-15 minutes.
  5. After that put the chena balls in the other portion of sugar syrup.let it cool
  6. Now boil 500 ml milk in a wide bottom pan.so that it gets thickened up.put 25 gram sugar elaichi powder in it.now take chena balls press with palms to remove extra syrup.put in in a bowl.add thickened milk over it.rasmalai ready.

Reviews for Rasmalai(recipe taken from sakhi magazine) (1)

Neema Bhardwaj2 years ago

yummy dessert
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