Kesariya Rasmalai | How to make Kesariya Rasmalai

2 reviews
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ByNimmi Mukhi
Created on 4th Jul 2017
  • Kesariya Rasmalai, How to make Kesariya Rasmalai
Kesariya Rasmalaiby Nimmi Mukhi
  • Kesariya Rasmalai | How to make Kesariya Rasmalai (6 likes)

  • 2 reviews
    Rate It!
  • By Nimmi Mukhi
    Created on 4th Jul 2017

Kesariya Rasmalai, a deliciously amazing recipe to treat your family members. This recipe of Kesariya Rasmalai by Nimmi Mukhi will definitely help you in its preparation. Surprisingly the preparations for Kesariya Rasmalai can be done within 60 minute. Isn't it interesting. Also, the time taken for cooking Kesariya Rasmalai is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kesariya Rasmalai is just too tempting. Cooking Kesariya Rasmalaiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kesariya Rasmalai is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKesariya Rasmalai from Better Butter.

  • Prep Time60mins
  • Cook Time30mins
  • Serves4People
Kesariya Rasmalai

Ingredients to make Kesariya Rasmalai

  • 2 litre full cream milk
  • 2 cup sugar
  • 1 lemon
  • 4 small cardamoms made into powder
  • a pinch of saffron
  • 10 chopped almonds

How to make Kesariya Rasmalai

  1. Take 1 litre milk in a pan and keep it for boiling.
  2. Take 1 litre milk in another pan, mix lemon juice and boil till milk curdles and chenna seperates from milk.
  3. Keep stiring the milk kept for boiling in the pan till it thickens.
  4. Sieve chenna in muslin cloth, put weight on the cloth and keep it aside for 15 minutes. After 15 minutes take out ready chenna and mash it nicely with hands, make balls, press them and keep aside.
  5. After the milk has thickened, add sugar, saffron, boil for 5 minutes, add chenna balls and switch off the flame.
  6. Lastly add chopped almonds, cardamom powder, refrigerate for two hours and serve chilled.

Reviews for Kesariya Rasmalai (2)

Gargi Gulatia month ago
Lovely! Please add some recipe images too.
Reply

Tripti Bhatia2 months ago
delicious....
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