Watch this video to learn how to make soft, spongy and mouthwatering, Halwai style Kesar Rasmalai at home.
You will be able to make perfect Rasmalai if you follow all the tips and tricks given in this video. I have provided numerous tips and tricks here.
INGREDIENTS :
For Chenna balls
(1) Milk for Chenna – 1.5 litres Toned Cow’s Milk
(2) Vinegar – 3 tablespoons (As we will use it to curdle 1.5 litres milk)
(3) Corn flour – upto 1 tablespoon (Optional)
(4) Water for washing Chenna
(5) 15-20 ice cubes
For Sugar Syrup (Chashni)
(1) Sugar – 200 or 250 grams
(2) 1 litre of Water
For Rabdi / Ras
(1) Milk for Rabdi / Ras – 1 litre Toned Cow’s Milk
(2) 2 pinches Saffron Strands / Kesar
(3) 5-8 Almonds – blanched, peeled and chopped
(4) 8 pistachios – blanched, peeled and chopped
(5) Cardamom powder – Half teaspoon
(6) Sugar – 125 grams
For garnishing Rasmalai
(1) Saffron Strands / Kesar
(2) Few Almonds, chopped
(3) Few Pistachios, chopped
Please visit the video for detailed steps of this recipe. The video is available on this post.