Rasmalai

Who does not like rasmalai? This was on my bucket list for a long time but I avoided it thinking it was a laborious job. But trust me, I never thought my rasmalais would turn out this great on the first try! Follow this recipe strictly and you will get there :)

Prep Time: 1 hr 20 mins Cook Time: 1 hr 30 mins

Ingredients

For the rasgullas

• 2 litres Milk

• 1 tbsp vinegar

• 1 tbsp water

• 1 tsp Cornflour

For the syrup

• 7 cups Water

• 4 cups Sugar

• 2 tsps Rose essence

For the milk

• 1.25 litre Full cream milk

• 5-6 strands Saffron

• 1 cup Sugar

• 1 tsp Cardamom powder

• Slivered almonds and pistachios, for garnish

Instructions

For the rasgulla

1. Add milk in a saucepan till it comes to a boil

2. Mix vinegar and water and add this to the milk and switch off, close and keep for 2 minutes till it settles down

3. Drain this in a muslin cloth and show it under running water to remove the smell of the vinegar

4. Tie this up tightly and keep it aside for 15 mins to remove the water but not make it fully dry

5. Put this in a wide tray and start mashing it with the base of your palms

6. Add the corn flour and knead it for about 10-15 minutes till you get a soft pliable dough without any cracks or crumbs (this is the most important step, any compromise on the time you knead will affect the sponginess of the rasgullas)

7. Make balls of about half the size of a lemon, slightly press it to flatten a bit and keep aside covered

For the syrup

1. In a saucepan, take water and sugar and bring to a boil

2. Add the essence and mix well

3. Add the flattened balls, close and cook on high to medium heat for 15-20 minutes (note that the balls should cook on high heat always and in bubbling boiling water)

4. Once the balls are double in size, remove them and put them in ice cold water along with some ice (this is to retain the shape)

For the milk

1. In a saucepan take milk and bring to a boil

2. Add the saffron and milk and boil for another 5-7 minutes. Add cardamom powder.

3. Once the milk is come to room temperature, squeeze the rasgullas and add this to the milk

4. Garnish with slivered almonds and pistachios and keep this out for an hour

5. Refrigerate this and serve