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RASMALAI Recipe | | Indian Sweets Recipe by Padma |
| | INGREDIENTS | For fresh Paneer:
1 gallon whole milk
Juice of 1 lemon (4tbsp) Vinegar
Muslin cloth
For Rasmalai:
Fresh Paneer
2½ cups sugar
5 cups water
10 pistachios powdered
½ tsp cardamom powder | | METHOD | To make Paneer:
1. Boil milk gently and keep stirring in between so that the bottom does not stick. When it starts boiling, add 4tp vinegar so that it curdles. After 20 seconds remove from flame and keep it aside covered for 2 min.
2. Now strain the curdled milk in the cloth. Tie the mouth of the cloth and hang it for atleast 3 hrs so that all the water drains off. Press the cloth so that the remaining water also drains. Use this paneer to make rasmalai.
To make Rasmalai:
1. Take the paneer and make into a soft smooth dough in a food processor. It should be fluffy and not solid. Make small balls from it. Heat water and add 2 cups sugar.
2. Once the sugar melts, add these paneer balls and cook for 20 min covered till the balls become fluffy. In a flat bottomed pan add half and half and bring it to boil. Add cardamom powder, pistachio powder, 2 tbsp sugar and boil for 2 min.
3. Drain the balls from sugar water and gently add to the boiling milk. Let them cook for 10 min on low flame. Remove from heat, chill them for 3 to 4 hrs and serve. |
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