Welcome to Little Chef’s Apron! Today we’ll make something that is a delicious dessert of Indian cuisine. People think that it is hard to make but to be honest it is one of the easiest recipes I have ever made.
150 gms sugar
500 ml water
500 ml cow milk for chenna
A pinch of cardamom
1/2 tsp lemon juice
10-15 ml vinegar
. First, add the cow milk to a vessel and bring it to a slight boil.
. As the milk becomes hot, add the vinegar slowly and keep mixing the milk and vinegar . When the milk curdles completely, transfer it to a strainer and let the excess water strain in a bowl.
. Wash it with cold water to remove any extra citrus flavour.
. Let it cool completely and move on with the syrup.
. For this the syrup is very thin with a watery consistency. Add the sugar, water and cardamom to a bowl and keep it on the stove on high flame till the sugar dissolves. Once the sugar dissolves , lower the flame.
. Add the lemon to prevent the sugar from crystallising. Let it simmer for 5 minutes and meanwhile knead the chenna prepared earlier.
. Transfer it to a board and knead it with the palm of your hand . Rub it gently on the board and within 5 minutes, it would form a smooth dough. If you have kneaded the chenna properly then it would not break in the syrup.
. Make the shapes of rasmalai from this and then transfer them slowly into the syrup and keep it on low-medium flame for 12-15 minutes.
. Then transfer it to a bowl with warm water in it. With this , extra sugar syrup would be drained.
500 ml milk
50 gms sugar
Strands of saffron
. Add all the ingredients in a pan and cook it on low flame for 3-4 minutes. Then squeeze out any extra water from the rasgullas and then transfer it to the Ras.
. Then keep it in the fridge for 3-4 hours and even better, 1 day.
. Serve it in a bowl with some chopped nuts and few strands of saffron.