Special delicacy to delight up your festivities, here is a bowl full of mouth drooling Kesar Rasmalai. You can make it and satisfy all your sweet cravings. These soft and puffy bite sized chena balls when dipped in flavored milk make a mouth drooling dessert. Rather than buying it out prepare this tempting Kesar Rasmalai at home.
Here is an easy recipe with step by step pictures to make Soft Kesar Rasmalai. You can have it whenever you join up for a gathering or family function. It will add more charm. Enjoy bowlfull of Kesar Rasmalai.
Ingredients Required
Cow's milk - 1 liter (to make chana)
Full cream milk - 1 liter (to make rasmalai syrup)
Sugar - 1.5 cups (300 grams) (to make syrup)
Sugar - ½ cup (100 grams) (for making rasmalai syrup)
Saffron threads - 25-30
Cardamom - 4
Almond - 6-7
Cashew nuts - 6-7
Pistachios - 15-20
Lemon-2
**Method - How to make Rasmalai soft**
Take two big utensils to make rasmalai. Add 1-1 liters of milk to each and keep them on the gas for heating.
Cut the almond into thin pieces. Cut cashews and pistachios into thin pieces. Peel the cardamom and make powder of its seeds.
Take a saffron thread in a bowl and put some warm milk in it so that the saffron leaves its color.
When the milk starts boiling, take out a vessel from the gas and keep it on the lattice stand and let it cool for 2-3 minutes as milk needs to be slightly reduced to tear the milk.
Let the milk cook until the milk is boiled in boiling water in another kitchen, keep milk running every 1-2 minutes so that the milk does not start on the bottom of the vessel.
Cut lemon juice and take it out in a cup. Add 2 tablespoons of water to almost 2 table spoon lemon juice.
After reaching 80 degrees centigrade after 3 minutes, add little lemon juice to the milk and mix it. After mixing it, add some lemon juice again into the milk and mix it. Likewise, milk the lemon juice in milk and run the milk lightly and then wait for a minute and in the same way until the lemon juice is finished, continue this process. After pouring lemon juice, leave the milk for a while.
After a while, when the milk is torn, then the chana and water in the milk will appear differently, then filter it. Take the sieve to filter it and keep the muslin or cotton cloth on it and keep a cup under the sieve so that the water is drained in the cup below. Then filter the torn milk and lift the cloth from the four sides and remove the water.
Chhina is hot now, let it cool down slightly. After cooling down, squeeze it well. Then pour cold water in this pan and wash it well so that the lemon's taste and fragrance will be removed from it.
Take the chana in the plate and grate it well for 4 minutes.
Chhina is ready after 5 minutes. Mix ½ teaspoon corn flour in it and stir again for 3-4 minutes.
On the other hand milk is also boiling. Add almonds, pistachios, saffron milk and cardamom powder to this milk and mix well. Cook until the milk is so thick that it should be half
Mix 1.5 cups of sugar and 4 cups of water in a vessel and keep it on the gas. Keep the gas fast and cover the utensil so that the water starts boiling quickly.
- Prepare chana shells
Now prepare the balls from the chisel kept in it, take a little mixture of chana and make it round with the help of hands and flatten with a little pressure from the palm. Put the made balls on the plate, and in the same way prepare chana balls with all the mixture.
Once the syrup starts boiling, add chana shells one by one (do not put the chana shells in the syrup) After putting all the balls in this boiling water, after covering the balls, boil for 15-16 minutes and keep the gas strong Always keep boiling in water.
After 50% milk becomes thick, add sugar to thickened milk and cook it a little bit until the sugar dissolves. After the sugar dissolves completely in the milk, turn off the gas and let the milk cool.
After 15 minutes, the rasmalai is ready to cook well in the syrup. Turn off the gas and take off the kitchenware from the gas and put it on the lattice stand and let the rasmalai cool down.
After milk is cooled, take out the milk in a bowl. Rasmalai is also cold and ready. Take a rasmalai from the syrup and put it in a thick milk by pressing it lightly with a spoon. In the same way put the rest of the milk in milk too.
Delicious and savory saffron juice is ready, take it out in the plate and thicken it on it, add a little milk and garnish it by putting pistachio over it.
**Suggestion:**
- If you add lemon juice to boiling milk, then the chena doesn’t come out that soft.
- The milk whey, can be used later for daal, add it to kadhi.
- Rasmalai is made even without adding cornflour but adding cornflour enhances the texture of rasmalai.
- If you have sugar syrup left, you can use it in sweet poori, puas, sweet cheela, shakarpare,or use for rasmalai again.
- If you wish to have it for a much longer time, keep the sugar syrup coated rasmalai separately in the refrigerator when serving make the rasmalai syrup and serve it.
- If you have enough Rasmalai syrup and don’t wish to eat it instantly, then keep the sugar syrup coated rasmalai,separately in the refrigerator and fill the rasmalai syrup in a container,keep it in a freezer and freeze. Take out and serve later.
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