Ingredients with Measurements:
- 1 can of condensed milk
- 1 liter of full-fat milk
- 1 tablespoon of lemon juice
- 1/4 teaspoon of cardamom powder
- 1 tablespoon of chopped pistachios
- 1 tablespoon of chopped almonds
Special equipment needed:
- Pressure cooker
- Cheesecloth
Step-by-step instructions:
1. In a pressure cooker, add 1 liter of full-fat milk and bring it to a boil.
2. Once the milk starts boiling, add 1 tablespoon of lemon juice and stir well.
3. The milk will start to curdle, and the whey will separate from the curd. Turn off the heat.
4. Take a cheesecloth and strain the curdled milk. Rinse it with cold water to remove the lemony flavor.
5. Squeeze out the excess water from the curdled milk and keep it aside.
6. In the same pressure cooker, add 1 can of condensed milk and 1/4 teaspoon of cardamom powder. Mix well.
7. Add the squeezed curdled milk to the pressure cooker and mix well.
8. Close the pressure cooker lid and cook for 2 whistles on high heat.
9. Turn off the heat and let the pressure release naturally.
10. Open the pressure cooker lid and let the rasmalai cool down.
11. Once the rasmalai is cooled, transfer it to a serving dish.
12. Garnish with chopped pistachios and almonds.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
High heat for cooking in the pressure cooker
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use saffron instead of cardamom powder.
Variations:
- You can add rose water to the rasmalai for a different flavor.
- You can add chopped cashews instead of almonds and pistachios.
Tips and tricks:
- Make sure to rinse the curdled milk with cold water to remove the lemony flavor.
- Do not overcook the rasmalai in the pressure cooker.
- Let the pressure release naturally to avoid any accidents.
Storage instructions:
You can store the rasmalai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the rasmalai in the microwave or on the stovetop.
Presentation ideas:
Serve the rasmalai in a traditional Indian dessert bowl.
Garnishes:
Chopped pistachios and almonds.
Pairings:
Serve the rasmalai with hot chai tea.
Suggested side dishes:
Serve the rasmalai with a side of fresh fruit.
Troubleshooting advice:
- If the rasmalai is too dry, add more condensed milk.
- If the rasmalai is too wet, cook it for a few more minutes in the pressure cooker.
Food safety advice:
Make sure to wash your hands and utensils before cooking.
Food history:
Rasmalai is a popular Indian dessert that originated in West Bengal.
Flavor profiles:
Sweet and creamy with a hint of cardamom.
Serving suggestions:
Serve the rasmalai chilled.
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Region: Indian