Rashomalai
- By: Zurana Masud
- | 2 Comment
- | On: June 21 2015
Description
Rashomalai
Rashomalai
Author: Zurana
Recipe type: Sweet/Misty
Cuisine: Bangladeshi, Indian
Serves: 10 people
Prep Time : 15 minutes.
Cook Time : 25 minutes
Yield : 10 rashogolla
Ingredients
- Channa/Ricotta Cheese - 1 1/2 cup
- All purpose flour - 1 teaspoon
- Powdered sugar/granulated sugar - 1 tablespoon
- For Sugar Syrup:
- Sugar - 1 1/2 cups
- Water - 6 cups
- For Malai:
- Milk - 1 1/2 ltr
- Sugar - 1 cup
- Cardamom powder - 1/2 teaspoon
- Almond, pistachio - 2 tablespoon chooped
Instructions
For making fresh channa plz see my another post, link - How to make /Ricotta Cheese/Chhana/Paneer at Home
Preparation:
- Add 1 cup of sugar and 6 cups water in a pan and boil till the sugar dissolves.
- When the syrup comes to boil add 1/2 teaspoon milk for cleaning dust in the sugar. Clear it using a spoon.
- Take Channa on a flat surface/plate and start rubbing it for 10 mins till it becomes soft.
- Also add 1 tablespoon powdered sugar and flour.
- Divide the channa into 10 equals parts and roll each part into a ball.
- Taking care to see that the there are no cracks on the surface.
- Add all channa balls one by one carefully in the syrup and cover it.
- Cook in the high flame for 15 mins and medium flame for 10 mins.
- Turn off heat and keep aside.
- Let the rashgulla be cool down.
Making Roshomalai:
- In a pan add 1 cup sugar, milk and cardamon powder. Bring it to boil.
- Now lower the flame let it simmer till reduce to half.
- Remove from heat and set aside.
- Take out rashomalais from sugar syrup one by one, pressing gently to squeeze out the syrup and add to milk.
- Let the rashmalais soak in milk and refrigerate to be chilled.
- Garnish with pistachio and almond to serve.
Rashomalai
2 responses to “Rashomalai”
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Banglay rcp ta dile khushi hotam.
delicious..