rasmalai
Ingredients: milk, lemon, cold water, sugar, water · 120 min cook time · 350kcal · ~₩15,000
Ingredients
1liter milk, 1whole lemon, 1cup cold water, 1cup sugar, 4cup water, 1liter milk, 0.5cup sugar, 0.5tsp cardamom powder, 2tbsp saffron milk, 0.25cup dry fruits
Instructions
1. In a large kadai, take 1 litre milk and boil it.
2. Add 1 whole lemon and stir well. Milk curdles.
3. Drain the curdled milk into a cloth. Rinse with cold water.
4. Squeeze the cloth to remove excess water. Hang for 30 minutes.
5. After 30 minutes, transfer the paneer to a bowl and knead for 10 minutes until smooth.
6. Take a small ball-sized portion and flatten it into a disc.
7. In a large kadai, take 1 cup sugar and 4 cups water. Boil for 10 minutes.
8. Add the flattened paneer balls to the boiling sugar syrup. Cover and boil for 15 minutes.
9. Remove the rasmalai from the syrup and gently squeeze out excess syrup. Cool completely.
10. For rabdi, take 1 litre milk in a large kadai and boil. Stick the cream to the sides.
11. Boil again and stick the cream to the sides (repeat 5 times).
12. Add 1/2 cup sugar, 1/2 tsp cardamom powder, and saffron milk. Stir and boil well.
13. Scrape off the cream from the sides and mix it into the rabdi.
14. Rabdi is ready. Chill for 2 hours.
15. Pour the chilled rabdi over the cooled rasmalai. Garnish with dry fruits.
Source: Watch the original video