This is a very authentic Indian dessert and it is just as good as the one you get in a restaurant.
|For the Rasmalai|
- Milk : 2.5 litres (I used 2% milk)
- Lemon Juice: 4 tbsp
- Semolina: 1 tsp
- sugar powdeed along with cardamom 2 tsp
For the Milk mixture
- Sugar: 1 cup
- Milk : 500 ml
- Evoporated milk- 1 can (380 ml.)
- Cardamom flavoured sugar- 1/4 tsp
- Corn flour- 1 tbsp
. 1cup sugar
Boil milk in a wide pan. When the milk comes to a boil, add 4 tbsp. of lemon or lime juice. After a few minutes the milk will curdle and seperate from the whey.
- Place a piece of muslin cloth over the strainer.
- Pour milk over the cloth and strain.
- Hold the ends of the muslin cloth and squeeze out all the water from the curdled milk. Remove as much water as possible. Place a heavy object over the cloth. This will help remove the excess water. Then wait for 5 minutes.
- Now place the curdled milk on a flat surface.
- Knead this to a soft dough. Add semolina and the cardamom flavoured sugar and knead it well until it feels like a smooth soft dough.
- Now roll this into small marble sized balls and press it with your thumb lightly. Keep this aside. Make sure to cover it so that it doesn't dries out.
For MILK SUGAR Syrup
Notes : Drop 8 to 10 balls at a time. This way the rasmalai will have more room to cook .You can use the same sugar syrup and repeat the process again. This recipe makes about 20 to 25 rasmalais.
To make cardamom flavoured sugar, take 1/4 cup sugar and 8 pods cardamom in a coffee grinder and grind it to fine powder. Save it in an airtight container.