Ingredients with Measurements:
- 1 liter whole milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 4 cups water
- 1/4 teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashews
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 over medium heat.
2. Add the lemon juice and stir until the milk curdles.
3. Remove from heat and strain the curdled milk through a cheesecloth.
4. Rinse the curdled milk with cold water to remove any lemon flavor.
5. Squeeze out the excess water from the cheesecloth and transfer the curdled milk to a mixing bowl.
6. Knead the curdled milk for 5-7 minutes until it becomes smooth and soft.
7. Divide the kneaded milk into small balls and flatten them slightly.
8. In a separate pot, bring the water and sugar to a boil.
9. Add the flattened milk balls to the boiling sugar water and cook for 10-15 minutes.
10. Remove the cooked milk balls from the sugar water with a slotted spoon and transfer them to a serving dish.
11. Sprinkle cardamom powder, chopped pistachios, almonds, and cashews over the milk balls.
12. Chill the Rasmalai in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Whole milk can be substituted with low-fat milk.
Variations:
- Add saffron strands to the sugar water for a unique flavor.
- Use rose water instead of cardamom powder for a floral flavor.
Tips and tricks:
- Knead the curdled milk well to ensure a smooth texture.
- Flatten the milk balls slightly to ensure even cooking.
- Chill the Rasmalai before serving for the best taste.
Storage instructions:
Store the Rasmalai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the Rasmalai for 30 seconds before serving.
Presentation ideas:
Serve the Rasmalai in a decorative bowl or plate.
Garnishes:
Sprinkle chopped pistachios, almonds, and cashews over the Rasmalai.
Pairings:
Serve the Rasmalai with hot chai tea or coffee.
Suggested side dishes:
Serve the Rasmalai with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the milk does not curdle, add more lemon juice or vinegar.
- If the milk balls break apart while cooking, knead the curdled milk more next time.
Food safety advice:
Ensure that the milk is boiled properly before adding the lemon juice to avoid any foodborne illnesses.
Food history:
Rasmalai is a popular dessert in India and Pakistan, and is believed to have originated in the eastern state of Odisha.
Flavor profiles:
Rasmalai has a sweet and creamy flavor with a hint of cardamom.
Serving suggestions:
Serve the Rasmalai chilled for the best taste.
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Region: Indian