(cottage cheese balls in sweetened thick milk)
FOR RASMALAI
milk - 2 liter
lemon juice or vinegar -1 tsp
yoghurt - 1 tsp
flour -1 tsp
cardamom powder -1 tsp
FOR SUGAR SYRUP
2 glass water
3-4 tsp sugar
FOR MILK SYRUP
milk 1 1/2 liter
sugar -to taste
almonds,pistachio few crushed
cardamom pdr-1/2 tsp
saffron- 1 tsp
kewra water few drops (optional)
boil 2 liter milk and when it comes to boil add vinegar or lemon juice and yoghurt the milk curdle and whey will separate now take a muslin cloth and drain the water which will leave the cheese on top squeeze and hang for 5-6 hours(i start making it in the morning and till 2-3 pm the cheese is ready )
when cheese is ready add flour,and cardamom pdr and mix it in blender for few minutes take it out and make litte smalll ball (smaller than a tennis ball )and than slightly press with ur palm to flat it a bit
make sugar syrup and add these balls and cook on medium for 7-8 min
in another pan add milk and sugar and let it boil on slow flame for 20 min it will get quite thick take the ball out of sugar syrup and add them in milk syrup cook for 8-9 min add cardamom pdr,almonds pistachio,s saffron,and kewra water ,
serve chilled "]
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