Rasmalai and Rasgullas are very easy to make and within no time you can have a delicious homemade sweet 
:)
:)
I have made this recipe using homemade paneer .
Preparation Time : 20 minutes
Cooking Time : 10-15 minutes
Serves : 8 nos (depends on the size of flat rasmalais you make)
Cooking Time : 10-15 minutes
Serves : 8 nos (depends on the size of flat rasmalais you make)
Ingredients :
• ½ gallon of milk (or nearly 1.5 litre) + 1 cup of boiled milk for rasmalai
• 1/2 lemon to squeeze
• 2 cups sugar + 2 tsp of sugar
• pinch of cardamon powder
• 2-3 saffron strands
• 2 2-3 tsp of pistachio powder or crushed pistachios.
• 3.5 cups of water
• 1/2 lemon to squeeze
• 2 cups sugar + 2 tsp of sugar
• pinch of cardamon powder
• 2-3 saffron strands
• 2 2-3 tsp of pistachio powder or crushed pistachios.
• 3.5 cups of water
How to prepare Paneer for making Rasmalai / Rasgullas
• Heat ½ gallon of milk in a Heavy bottom pan a medium heat
• After the milk is little warm / hot , squeeze half a lemon into the milk
• Let the milk and lemon juice settle for about 10-15 mins
• After 15 mins you will see the milk getting curdled and whey getting separated
• Let it curdle for around 10 more mins
• Now take a Bowl and put Strainer or Colander
• Strain the Paneer and let the whey get strained in the bowl beneath the strainer
• Keep it as it is for 5 mins (let the whey get strained thoroughly).
• Collect the curd (paneer) from the top , wash it gently so the lemon sourness is removed from it
• Wash nicely and put it in the muslin/ cheesecloth
• Now squeeze the cloth to remove the extra whey from it and tie the cloth tight and put some heavy base on it to get rid of extra whey.
• Time depends on how nicely the whey is squeezed from the cloth
• Heat ½ gallon of milk in a Heavy bottom pan a medium heat
• After the milk is little warm / hot , squeeze half a lemon into the milk
• Let the milk and lemon juice settle for about 10-15 mins
• After 15 mins you will see the milk getting curdled and whey getting separated
• Let it curdle for around 10 more mins
• Now take a Bowl and put Strainer or Colander
• Strain the Paneer and let the whey get strained in the bowl beneath the strainer
• Keep it as it is for 5 mins (let the whey get strained thoroughly).
• Collect the curd (paneer) from the top , wash it gently so the lemon sourness is removed from it
• Wash nicely and put it in the muslin/ cheesecloth
• Now squeeze the cloth to remove the extra whey from it and tie the cloth tight and put some heavy base on it to get rid of extra whey.
• Time depends on how nicely the whey is squeezed from the cloth
How to prepare Rasmalai or Rasgullas :
• In a wok heat 3.5 cups of water and add 2 cups of sugar to it for preparing sugar
• syrup till 2 thread consistency. Add saffron and cardamon powder to it.
• remove the paneer from the cloth and crush it with hand. Remember the paneer should be soft and moist and not hard for better rasgullas / rasmalai.
• Add 2 tsp of sugar to it and start mixing it gently for about 10 minutes and knead a dough.
• Now form a round shape ball for rasgullas and flat tikkis for rasmalais.
• 1 by 1 start adding rasgullas and rasmalais to the syrup and on a medium fast flame let the rasgullas boil in syrup for 5-7 minutes and then slow the flame and let it boil for 10 more minutes. You will see that the rasgullas and rasmalais have been cooked as they become fluffy.
• Freeze rasgullas
• Boil 1.5 cups of milk and bring to 1 cup as it gets thicken, add little sugar and pinch 1 saffron strand to it.
• Stir it nicely
• Add rasmalai to a plate and on it add less than ½ cup or 5-6 tsp of milk and decorate it with pistachio powder on it and serve.
• You can also refrigerate it and serve it once it is cold.
• Delious rasmalai and rasgullas are ready
• In a wok heat 3.5 cups of water and add 2 cups of sugar to it for preparing sugar
• syrup till 2 thread consistency. Add saffron and cardamon powder to it.
• remove the paneer from the cloth and crush it with hand. Remember the paneer should be soft and moist and not hard for better rasgullas / rasmalai.
• Add 2 tsp of sugar to it and start mixing it gently for about 10 minutes and knead a dough.
• Now form a round shape ball for rasgullas and flat tikkis for rasmalais.
• 1 by 1 start adding rasgullas and rasmalais to the syrup and on a medium fast flame let the rasgullas boil in syrup for 5-7 minutes and then slow the flame and let it boil for 10 more minutes. You will see that the rasgullas and rasmalais have been cooked as they become fluffy.
• Freeze rasgullas
• Boil 1.5 cups of milk and bring to 1 cup as it gets thicken, add little sugar and pinch 1 saffron strand to it.
• Stir it nicely
• Add rasmalai to a plate and on it add less than ½ cup or 5-6 tsp of milk and decorate it with pistachio powder on it and serve.
• You can also refrigerate it and serve it once it is cold.
• Delious rasmalai and rasgullas are ready
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