Rasmalai Recipe

Ingredients :

6 cups milk

lemon juice

10 ml plain or all purpose flour

8 green cardamoms, crushed

2-3 sugar cubes, cut in 12 small pieces

570 ml milk, reduced by boiling to 430 ml  - milk sauce

350 g granulated sugar and 280 ml water  - syrup

Garnish :

few drops rosewater or orange flower water

30 g pistachio nuts, chopped

30 g almonds, chopped

1. Bring the 6 cups or 1 3/4 liter or milk to the boil and add lemon juice.
2. Leave to stand to separate.
3. Cool for 10 minutes and then strain through a fine sieve or a clean piece of muslin or cheese cloth.
4. Leave to drain overnight.
5. Boil the milk to reduce it and prepare the sugar syrup.
6. Combine the granulated sugar and water in a saucepan and cook for 2-3 minutes to dissolve the sugar.
7. Turn up the heat and allow to boil for about 3 minutes or until syrupy.
8. Transfer the drained milk mixture to a bowl and beat with an electric mixer or wooden spoon for about 5 minutes to soften.
9. Add the flour and the cardamom seeds gradually, and continue mashing.
10. Set aside for 2-3 minutes.
11. Divide the mixture into 12 equal sizes balls.
12. Place a piece of sugar cube in the center of each ball and then press gently to flatten it into a 4 cm round.
13. Continue until all the milk mixture is drained.
14. Bring the sugar syrup back to simmering point and drop in the rasmalai balls, a few at a time.
15. Allow them to boil for 10 minutes.
16. Transfer the milk sauce to a serving dish.
17. Remove the rasmalai from the syrup and place in the milk sauce.
18. When all the rasmalai are cooked and in the milk sauce, sprinkle with rose or orange flower water and the chopped nuts.
19. Allow to cool and refrigerate before serving.

Serves 4

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