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Learn how to prepare this popular Bengali delicacy made with
Indian cheese known and condensed milk.
1 litter full conden...
Learn how to prepare this popular Bengali delicacy made with Indian cheese known and condensed milk.
1 litter full condensed milk to prepare chenna
litter milk and cup sugar for rabri
2 to 3 spoon lemon juice or vinegar (add with 5 tsp water)
1 cup sugar to prepare syrup
2 to 3 cardamom
Handful of pista almonds
Pinch of saffron
How to prepare the Rasmalai
Add 3 cups of milk into a vessel and boil, when milk comes to boil add saffron and sugar to it. Stir it well every 2 to 3 minutes, when a layer of cream forms, just move it aside. Boil until the milk thickens and reduces to half the quantity.
Boil 5 cups of milk in a pot and add diluted lemon juice to the milk and stir until the milk curdles completely. If needed add more lemon or vinegar.
Add ice cubes to the pot and drain in a muslin cloth then squeeze off excess whey and make a knot. Hang it up to 45 minutes to 1 hour for drain off.
Put chenna into plate and squeeze well for about 3 minutes until smooth then make them equal balls and flatten them.
Make sugar syrup:
Boil 3 cups of water and 1 cup sugar, stir it well and add cardamom. Add the dices to sugar syrup and cook for 7 to 8 minutes on quite high flame.
At last take off the dices to a plate and cool them. Squeeze them simply to eliminate excess sugar syrup. Add this rabri, decorate with nuts. Now the yummy Rasmalai is ready to serve.