Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
- 1 tablespoon rose water
- 2 cups water
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Serving dish
Step-by-step instructions:
- In a large pot, bring the milk to a boil over medium heat.
- Once the milk comes to a boil, add the lemon juice and stir until the milk curdles.
- Remove the pot from heat and let it sit for 5 minutes.
- Line a colander with cheesecloth and strain the curdled milk through it.
- Rinse the curdled milk with cold water to remove any lemon flavor.
- Squeeze out any excess water from the cheesecloth and transfer the curdled milk to a mixing bowl.
- Knead the curdled milk for 5-7 minutes until it becomes smooth and soft.
- Divide the kneaded milk into small balls and flatten them slightly.
- In a separate pot, add water and sugar and bring it to a boil.
- Add the flattened milk balls to the boiling sugar syrup and let them cook for 10-12 minutes.
- Add cardamom powder, rose water, chopped pistachios, and chopped almonds to the pot and mix well.
- Remove the pot from heat and let it cool down to room temperature.
- Transfer the Rasmalai to a serving dish and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Rose water can be substituted with vanilla extract.
Variations:
- Rasmalai can be made with condensed milk instead of regular milk.
- Saffron can be added to the sugar syrup for a unique flavor.
Tips and tricks:
- Knead the curdled milk well to ensure a smooth texture.
- Flatten the milk balls slightly to allow them to absorb the sugar syrup better.
- Let the Rasmalai cool down to room temperature before refrigerating.
Storage instructions:
- Rasmalai can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Rasmalai can be served cold or at room temperature.
Presentation ideas:
- Serve Rasmalai in a shallow dish with the sugar syrup poured over it.
- Garnish with chopped pistachios and almonds.
Garnishes:
- Chopped pistachios
- Chopped almonds
Pairings:
- Rasmalai can be paired with hot chai tea or coffee.
Suggested side dishes:
- Rasmalai can be served as a dessert on its own.
Troubleshooting advice:
- If the milk does not curdle, add more lemon juice or vinegar.
- If the Rasmalai is too hard, knead the curdled milk for a longer time.
Food safety advice:
- Make sure to rinse the curdled milk with cold water to remove any lemon flavor.
Food history:
- Rasmalai is a popular dessert in India and Pakistan.
Flavor profiles:
- Rasmalai has a sweet and creamy flavor with hints of cardamom and rose water.
Serving suggestions:
- Serve Rasmalai chilled for a refreshing dessert.
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Region: Indian