Make soft and tasty mouth-dissolving rasmalai at home this Diwali

Lucknow| Rasmalai is not only delicious in taste but it is also not very difficult to make. All you need is to follow a good recipe step-by-step, which we are going to share with you in this article. Yes, with the help of this recipe (Easy Rasmalai Recipe) you will be able to easily make confectioner-like soft and spongy rasmalai at home. Let us quickly note down the easy method of making it.

Ingredients for making Rasmalai
Milk – 2 litres
Lemon juice-2 tsp
Sugar- 1 cup
Saffron-some threads
Cardamom powder – 1/4 teaspoon
Almonds- 10-12 (finely chopped)
Pistachios- 10-12 (finely chopped)

Method of making Rasmalai

Make chhena

1, Take milk in a big vessel and heat it on gas.
2. When the milk boils, reduce the flame and add lemon juice.
3. The milk will start curdling. Let it burst until the chhena is completely separated.
4. Put the chhena in a strainer and squeeze the water well.
5. Wash the chhena with cold water and tie it in a thick cloth and take out extra water.
6. Now mash the chhena well with your hands and make it soft.

Make Rasmalai

1. Break the chhena into small pieces.
2. Heat water in a pan and add some salt in it.
3. Put the chhena pieces in boiling water and cook for 2-3 minutes.
4. After this, take out the chhena pieces in a strainer and wash them with cold water.

Make Rasmalai sharbat
1. Take milk in a pan and let it boil.
2. Add sugar, saffron and cardamom powder to milk and mix well.
3. Cook the milk until it thickens.
4. Turn off the gas and let the syrup cool.
5. After this, put pieces of rasmalai in a deep vessel and pour cold sherbet on top.
6. Let Rasmalai cool in the fridge for 2-3 hours.
7. Garnish Rasmalai with almonds and pistachios before serving.

Special tips
1. To make Rasmalai more tasty, you can also add some cardamom oil to it.
2. If you have time, you can also make Rasmalai by grinding chhena in a mixer.
3. You can also easily store Rasmalai in the fridge for 2-3 days.