simple preparing recipe Rasmalai with 15 ingredients and 7 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Rasmalai easy, bouncy, practical.
Hi every body, now you get make recipe Rasmalai with 15 ingredients and 7 steps. Next this is how to cook, please read carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Rasmalai.
Ingredients for Rasmalai
Prepare : For millk.
Needed 300 ml : milk.
Prepare 7 tsp : powder sugar.
Needed 2 : cardamom powder.
Needed 2 tsp : dry fruits (cashaw pistachio almond).
Prepare 5-7 : saffron leaf(kesar shave).
Needed : For chena.
Prepare 750 ml : milk.
Needed 2 tsp : vinegar or leman juice.
Prepare 1 tsp : cornflour or ararote.
Prepare : For chashni.
Prepare 1 cup : sugar.
Needed 5 cup : water.
Needed cubes : Some ice.
Prepare 1 glass : chilled water.
If all composition Rasmalai it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking Rasmalai
First boil the milk then add sugar dry fruits and kesar milk cook just 5-7 minutes.
Boil the milk while stirring when the milk comes to a boil turn off the gas take a bowl and add vinegar and two spoons of water and mix in each spoon of milk until the milk is split now strain the chena and wash it with water.
Now take the chena stir well under the hands for 5 minutes and add 1tsp corn flour and mix well and make middum bolls and press gently.
Now take a bowl add 1cup sugar and 5cup water cook until sugar is dissolved then add chena bolls and cook 7min then turn the chena bolls and Cook another 7 minutes and cover it (high flame).
After that take bowl add ice cubes 1glass water and 2cup chashni now add chena boll and keep it for 3 to 4 minutes and then put the boll in saffron milk and let it stay for half an hour.
Keep in the freeze in 2hours and serve cold.
Tip:rasmalali does not spoil the shape by adding the ice water.
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