How to make Rasmalai

 

How to make Rasmalai from Sponge Rasgulla 

Ingredients:

• Sponge Rasgulla - 8 pieces
• Milk                     -  1 litre
• Sugar                   -  100 gms
• Milk Powder       - 100 gms
• Cardamom          - 6 to 7 pieces
• Saffron                - 15 to 20 Strands

Method :

Dip Sponge Rasgulla pieces in plain cold water and squeeze gently with soft hands to remove excess sugar syrup. Repeat the process 3 times.

Prepare Cardamom Powder by grinding cardamom seeds.

Now in a heavy bottomed pan, boil 1 litre milk. Add Milk powder and boil till the milk reduces to three quarters. (Milk Rabri Consistency)

Add Saffron Strands, Cardomom Powder and Sugar to the milk rabri. Boil for few minutes till the sugar gets dissolved.

Remove from pan and let the milk rabri cool down to room temperature.

Now in a serving Bowl, arrange squeezed sponge rasgullas. Pour Milk rabri over the rasgullas.

Refrigerate for atleast six hrs.

Your creamy saffron flavoured rasmalai is ready to serve.

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How to make Home-made Fruit & Nut Chocolate

Home Made Fruit & Nut Chocolate

Ingredients :

• Milk Chocolate compound    - 125 gms
• Dark Chocolate compound   - 70 gms
• Cashew Nuts                           - 25 gms
• Almonds                                  - 25 gms
• Raisins                                     - 10 gms
• Ghee for greasing
• Chocolate Moulds

Method :

Cut almonds and cashew nuts in small pieces. Bake this cashew nuts and almonds in microwave for 1 and 1/2 minutes. Also cut raisins into small pieces.

Melt dark chocolate in microwave for 1 and 1/2 minutes. Melt milk chocolate in microwave for 1 minute. 

Now mix dark chocolate, milk chocolate and dry fruits together in a bowl. Grease the chocolate mould, pour the chocolate mixture into the mould.

Immediately put the chocolate mould in the refrigerator until firm for 10 - 15 minutes. 

Your tempting chocolate is ready to eat.

How to make Kalakand Milk Burfi

KALAKAND MILK BURFI

Ingredients:

• Milk                  -  1 litre
• Sugar                -  50 gms
• Milk Powder    - 100 gms
• Cardamom       - 5 to 6 pieces
• Curd 3 tbsp and Lime juice 2 tsp
• Chopped pista and silver foil for garnishing

Method :

Take 1/2 litre of milk in a heavy bottom sauce pan, allow the milk to boil. Add 3 tbsp of curd or 2 tsp of lime juice to curdle the milk. Leave it aside for 8 to 10 minutes.

Switch off the gas and let the chenna settle down. Now take the muslin cloth and place it on a vessel. Pour the chenna mixture over the cloth, sieve through the cloth and remove the excess the water. 

You can keep a heavy bottom object on chenna for about 10 minutes. Your chenna (cottage cheese) is ready. 

Mash the chenna properly into tiny crumbs and keep it aside.

In a kadhai, take 1/2 litre of milk and boil it on a low flame till it reduces to half of the quantity.

Mix 1 tbsp of milk with milk powder and make a thick paste. Add this thick paste into boiling  milk, stir continuously to break the lumps.

Once the milk starts to thicken, add mashed chenna, stir continuously, add sugar, cardamom powder and cook for a while till the mixture starts leaving the sides of the kadhai.

Grease a plate or a tray, empty the content and make about 3/4th inch thick layer. 

Once it comes to normal temperature, garnish it with some chopped pista and silver foil, cut it into square pieces.

Your kalakand milk burfi is ready.

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