Milky White Pearls (Rasmalai) | How to make Milky White Pearls (Rasmalai)

1 review
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ByZeenath Amaanullah
Created on 7th Mar 2017
  • Milky White Pearls  (Rasmalai), How to make Milky White Pearls  (Rasmalai)
Milky White Pearls (Rasmalai)by Zeenath Amaanullah
  • Milky White Pearls (Rasmalai) | How to make Milky White Pearls (Rasmalai) (10 likes)

  • 1 review
    Rate It!
  • By Zeenath Amaanullah
    Created on 7th Mar 2017

About Milky White Pearls (Rasmalai)

Rasmalai is a popular sweet in our country. Soft, spongy, melt in the mouth texture of these beautiful white pearls remain unsurpassed till date. Gorgeously divine

Milky White Pearls (Rasmalai), a marvellous creation to spice up your day. Milky White Pearls (Rasmalai) is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMilky White Pearls (Rasmalai) is just too tempting. This amazing recipe is provided by Zeenath Amaanullah. Be it kids or adults, no one can get away from this delicious dish. How to make Milky White Pearls (Rasmalai) is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Milky White Pearls (Rasmalai)by Zeenath Amaanullah. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Milky White Pearls (Rasmalai) is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time30mins
  • Cook Time30mins
  • Serves6People
Milky White Pearls (Rasmalai)

Ingredients to make Milky White Pearls (Rasmalai)

  • Full fat milk 2 litres
  • Vinegar 2 tbsp
  • White muslin cloth
  • For the thick milk syrup -
  • Milk 1/2 litre
  • Sugar 1/2 cup
  • Pistachios 4- 5 tbsp slivered
  • For cooking chenna balls -
  • Water 2 cups
  • Sugar 1/2 cup

How to make Milky White Pearls (Rasmalai)

  1. Boil the milk and as soon as it comes to a rolling boil, add the vinegar and switch off the flame as soon as it starts curdling.
  2. Keep it undisturbed and after the whole milk appears to be curdled, rinse with some water to remove any odour of the vinegar. Strain it using a cheese cloth or any cotton cloth. Keep it on the counter with some weight or just hang it down the sink tap.
  3. This is how it looks after 30 minutes. Do not keep it for a long time otherwise it tends to become hard.
  4. Knead it until it's just smooth after removing it in a plate.
  5. Keep it in the refrigerator for sometime. Or until you prepare the thick milk syrup or rabri.
  6. Reduce the milk to half and let it cool. Add sugar to it as per taste.
  7. Meanwhile in a pressure cooker add water and sugar. Switch on the gas and start making the balls. Make small or medium balls as per your choice and drop them all in the cooker and give 4 to 5 whistles. Open the cooker after the pressure settles down.
  8. Do not mix it too hard. With a smooth edged spoon,slowly take them out one by one and transfer these to the thick rabri.
  9. Garnish with lots of pistachios and serve chilled.
My Tip: Full fat milk should be used.

Reviews for Milky White Pearls (Rasmalai) (1)

Manisha Shukla5 months ago
Nice one. Have never tried Chenna pattie cooking in pressure cooker and with whistle. Will try this way. Rasmalaai would be more soft this way.
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