- Put 1 1/2 cups of sugar and water to
boil.
- In another pan put the milk & 1
cup sugar to boil.
- Make balls and flatten to patties
(1" diameter) and gently let into the boiling water.
- Cover with a perforated or partially
covered lid.
- Boil for 12-15 minutes.
- On touch the rasmalai should spring
back, to be done.
- Boil milk to 2/3, add cardamom,
sliced nuts and saffron, well dissolved.
- Gently remove each rasmalai, drain
water and transfer to milk.
- Allow to boil further 2-3 minutes.
- Remove from fire, cool to room
temperature.
- Chill for 3-4 hours before serving.
Making time: 30 minutes
Serves: 15 pieces
Shelf life: 2 days, refrigerated.
Note: Do not tie the paneer in a cloth and press for rosogullas and
rasmalai. Just hold under running water, press out extra water and knead gently with
fingers not palms. Always use freshly made paneer from cow's milk for best results
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