Wednesday, December 13, 2006

Rasmalai

Ingredients:

Full Cream Milk -1 lt (+3tbsp ) + 1 lt
Cardamom - 6 + 3 no. (husk removed and powder each seperately)
Yellow colour - few drops (or one can use saffron too)
Sugar - 3/4th cup sugar + 4 tbsp (divide this in to two parts)

Eggs - 2 no.(beaten till just blended)
Rose essence - 1/4 tsp

Whole milk powder - 100 g
Baking powder - 1 tsp

Pistachios - 1 handful (thinly sliced)

Proceed:

1) Heat 2 large flat non-stick pans simultaneously. Add 1ltr + 3tbsp milk in one non-stick pan and the other with 1ltre milk. Bring milk to boil on medium high both, stirring occasionally. Add cardamom 6no (powdered) in 1ltr + 3tbsp milk container and other with 3no (powdered) in 1litre milk and sugar in both. Stir in both till sugar is dissolved. Add yellow colour in both (to your desired colour consistency). Reduce both heat to medium and boil till milk is thickened slightly, stirring occasionally (about 10 mins) .

2) Mix eggs and essence.

3) In a seperate bowl, mix milk powder and baking powder. add eggs.essence mixture. mix. step 4 must follow immediately in (1 ltr + 3 tbsp milk).

{keep stirring the other milk pan too}

4) Quickly drop batter, 1 tsp at a time, into milk boiling inthe pan. To drop batter: scoop batter with 1tsp and push with the back of another tsp into boiling milk.

{keep stirring the other milk pan too}

5) Gently push dumplings breifly into milk with back of a perforated spoon. Boil for 2mins. remove from heat.

{keep stirring the other milk pan too and cook further 5 mins and switch off. allow it to cool and refrigerate.}

6) Sprinkle pistachios.

7) Allow to cool to room temperature, refrigerate and serve cool.


Notes:

1) Why cooking milk in two different pots, because when rasmalai are refrigerated it seeping away the milk, leaving behind only dumplings. To compensate with that we are cooking milks seperately. You can refrigerate both sepeartely, next day add plain milk to the rasmalai and serve.

2) Instead of rose essence one can use rose water, in that case add 3 tsp in egg mixture and 4 tspns of rose water in 1 litre milk. Do this way and you won't feel eggy smell in them.

© 2006 by Rajani Rayudu

9 comments:

Lakshmik said...

Hi Rajani

I love Rasmalai. Will try out your recipe.

Rajani said...

Hi Lakshmik
Please do tell me how it went.
cheers
rajani

Trinity said...

hey da
can you mention the quantities of baking soda and milk powder in the recipe and to which pan of milk do i add it?
it sounds a bit confused to me..
help me out

Rajani said...

Hi Trinity,
Here we are using two deep flat non-stick pans to boil milk. Whole milk powder is 100g and Baking powder is 1tsp. It is better to keep the pan which you add the powder mixture infront of the stove (i.e, 1litre + 3tbsp Milk ). The other on the rear end of the stove, so that way u won't get confused. Please read notes too.
cheers
rajani

Sreelu said...

Rajani,

Hmm looks delicious, sounds a little complicated but sure should give a try

colors said...

Can we try the same without egg and any idea if the results are hugely affected or least affected in the eggless version ?

Rajani Rayudu said...

Hi Colors,

We use egg for binding. Alternate would be using paneer, I guess......

cheers
rajani

haasini said...

Dear rajani madam,

We tried it out yesterday and the result was excellent and delicious one,my husband & friends liked it verymuch.We followed asper your measurements and explantions,my friend helped me in making this.

Thanks for your help in making this.To clear the basic doubts in this recipe(to a experienced person like u) when i mailed u first time,i had a doubt whether i will get reply from u or not.But u helped me like anything and this is my first successful receipe after marriage.Thanks for sharing nice receipe.

Rajani Rayudu said...

Hi Haasini,

thanks for your feed back. I am glad it turned out good in the end. My head is almost near the chopping board before you replied :-)

cheers
rajani