Rasmalai: Who does not like sweet food, the tradition of eating sweet after dinner or lunch has been going on in India for years. People often prefer to eat market-bought sweets or puddings in deserts. In such a situation, everyone gets bore with the taste of these sweets every day. In today’s article, we will tell you a special traditional dessert recipe. Rasmalai is eaten in all households. This is a Bengali dessert, which is prepared with the help of milk and chhena. In this article, we will tell you how to make it even more tasty.
Materials
- Milk – 3 litres
- Sugar – 2 cups
- Cardamom 3-4
- Rose petals
- Lemon juice – 2 tbsp
- Water – 6-7 cups
- Cardamom powder – 1/4 tsp
- Saffron thread – 1 pinch (optional)
- Chopped dry fruits – 2 tbsp
Method of making
- To make rabri rasmalai, first prepare rabri.
- To make rabri, you have to cook the milk well in a pan and when the rabri is ready, keep it to cool.
- Now make a sieve. For this, heat milk in a pan. When the milk comes to a boil, add lemon juice to it and keep stirring with a spoon, so that the milk bursts and becomes a filter.
- When the chisel is formed, pour the cracked milk into a cotton cloth, so that the water and the sieve are separated.
- Now leave the chhena water for half an hour to filter.
- When the water is separated from the sieve, mash it well and prepare a soft dough.
- Now take small loaves and make a tree from it.
- To cook chhena, add a bowl of water and half a bowl of sugar in a pan and prepare the syrup and add the trees prepared from chhena in it and let it cook well.
- When the chhena is cooked, mix it in the cooked thick rabri and garnish it with dry fruit, cardamom powder and rose petals and then leave it in the fridge for 1-2 hours.
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Tips
- Wash the chhena with a cup of water and then squeeze it, so that the sourness of lemon or vinegar goes away.
- You can also use vinegar instead of lemon.
- You can also use condensed milk to make rabdi.
- The sieve made from cow’s milk becomes soft.
- To make the perfect chhena, don’t make the dough too soft and too dry.
- To thicken the rabdi, add grated cheese or mawa.
