Rasmalai

" RASMALAI BASIC "

For this recipe we are going to need full cream milk 2L, fresh baking powder, 3-4 green cardamoms, 10-12 pistachio nuts, 2L eggs, butter and brown / white sugar 1 cup.
Start by boiling 2L full cream milk in a big pot with cracked green cardamoms. Leave that on one side and start with the dough, add 2 cups powder milk to a mixing bowl, 1ts full baking powder, mix it add 2 eggs, approximately 1ts butter and knead it well.
Once the milk is hot add the sugar, mix it. By the time the milk gets to the boiling point give shape for the rasmalai. Make sure there is no cracks in them or else they will break apart. Once that’s done, sliver the pistachio nuts and when the milk is boiling add some slivered pistachio so that’s its taste and aroma mixes with the milk and the rasmalai, don’t add everything at one go. Add one by one so that you can maintain constant milk temp and make sure the milk keeps boiling while you add the rasmalai if you notice that the boiling comes down when you add the rasmalai then give few seconds break and when the milk starts to boil again start adding the rasmalai again.
When you add the rasmalai it starts to fluff very well and start flipping it slowly 1-2 times. Keep cooking the milk until you see its a bit dark and thick. You will start noticing the cream on top and the milk popping out from the bottom is a bit dark that is rabri. Once that's done garnish it with some pistachio. Let it sit in the same L pot until its cool and then transfer it to a bowl, stays good for 5-6 days in the fridge. If you wish you can freeze them.
Ramya

• Category

  Cooking