Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 cup sugar
- 4 cups water
- 2 cups sugar
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Cheesecloth
- Large pot
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add the lemon juice and water. Stir gently until the milk curdles and the whey separates.
2. Remove from heat and strain the curdled milk through a cheesecloth. Rinse the cheese under cold water to remove any lemon flavor.
3. Squeeze out any excess water from the cheese and transfer it to a mixing bowl. Knead the cheese until it becomes smooth and soft.
4. Divide the cheese into small balls and flatten them slightly. Set aside.
5. In a separate pot, bring 4 cups of water and 2 cups of sugar to a boil. Add the cardamom powder and saffron strands and stir well.
6. Add the cheese balls to the boiling syrup and cook for 10-12 minutes on medium heat. The balls will expand in size and become spongy.
7. Remove from heat and let the balls cool in the syrup for at least 30 minutes.
8. In a separate pan, heat 1/2 cup of sugar and 1/4 cup of water until the sugar dissolves and the syrup thickens.
9. Remove the cheese balls from the syrup and gently squeeze out any excess syrup. Dip the balls in the thickened sugar syrup and coat them well.
10. Garnish with chopped pistachios and almonds.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 50g
Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Saffron strands can be substituted with turmeric powder.
- Pistachios and almonds can be substituted with any nuts of your choice.
Variations:
- Add rose water or kewra water to the sugar syrup for a floral flavor.
- Add a pinch of nutmeg powder to the cheese mixture for a warm flavor.
- Add a few drops of orange food color to the sugar syrup for a vibrant color.
Tips and tricks:
- Use full-fat milk for a richer flavor and texture.
- Knead the cheese well to avoid any lumps in the balls.
- Cook the cheese balls on medium heat to avoid them from breaking apart.
- Let the balls cool in the syrup for at least 30 minutes to absorb the flavors.
Storage instructions:
Store the Rajbhog Rasmalai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the Rasmalai for 30 seconds or until warm.
Presentation ideas:
Serve the Rasmalai in a bowl with the sugar syrup and garnish with chopped nuts.
Garnishes:
Chopped pistachios and almonds
Pairings:
Serve with a cup of hot chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the cheese balls break apart while cooking, add a tablespoon of cornflour to the cheese mixture to bind it together.
- If the sugar syrup is too thin, add more sugar and water and boil until it thickens.
Food safety advice:
Make sure to use fresh milk and clean utensils to avoid any contamination.
Food history:
Rajbhog Rasmalai is a popular dessert in India and is believed to have originated in West Bengal.
Flavor profiles:
Sweet, creamy, and nutty
Serving suggestions:
Serve the Rasmalai chilled or at room temperature.
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Region: Indian