Badami Kesari Rasmalai

Badami Kesari Ras Malai
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Badami Kesari Ras Malai
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
For Making Rasgulla
For Rabdi
For Garnish
Servings:
Units:
Instructions
For Making Rasgulla
  1. Mix water with vinegar.
  2. Boil the milk in heavy bottom pan. After milk gets boiled, switch off the flame and wait for 2-3 minutes before adding the vinegar mixture.
  3. Slowly add the vinegar mix in milk and stir till the milk gets curdled.
  4. Place the cheese in a clean white cotton cloth in a colander and transfer chenna into it and wash with cold running water to get away the smell of vinegar.
  5. Hang the prepared chenna for 2-3 hrs.
  6. After 2-3 hrs rub the chenna for 10-15 min with fingers and palm until it get smooth for making rasgulla balls.
  7. Boil the sugar with water in a pan and add the rasgulla balls into boiling syrup and cover it with a lid.
  8. Allow the rasgulla to boil on high flame for 2-3 min and then on medium high flame for 15 min. Then remove and keep them in the fridge for cooling.
For Rabdi
  1. Boil the milk in heavy bottomed pan .
  2. After first boil, simmer the flame and let it boil until it remains half in quantity.
  3. Add almond paste and saffron into the boiling milk for color and richness.
  4. Finally, add the sugar and let it boil for 5 more minutes.
  5. After cooling add cardamom and nutmeg powder along with some finally chopped dry fruits.
  6. Keep it in fridge for cooling.
For Serving
  1. Flatten the rasgulla with your palms and dip into rabdi and garnish it with rose petals ,saffron and finely chopped pistachio.
Recipe Notes

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  1. Do not overcook the chenna.
  2. To avoid the sugar syrup getting too thick, after every 5 minutes add ¼ cup of water.
  3. To check if the rasgulla is done or not, put one rasgulla in a glass of water if it sinks, it means it is done or if it floats it means it is not done.

Recipe By :  Pallavi Joshi

Chef at Large Member

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