“Aaaah, he has come! let me serve him this rasmalai”. Fingers crossed! One bite in, second bite in, third bite in…..Yes, This is the best Rasmalai I have ever had in my Life!, he said. That day and today, I have always been receiving a pat on a back not only from my hubby but from all my family members friends and colleagues. Now, it’s time to share my no fail recipe of this delicious Kesar Rasmalai with all you my dear readers. Let’s get started on how to make best kesari rasmalai at home…. INGREDIENTS:- 3 litres (preferably cow’s milk), Milk 2 tablespoon vinegar 1cup+4 tablespoon, sugar 1 pinch, baking powder 1 teaspoon, all-purpose flour ( maida) Few drops of rose essence ½ teaspoon cardamom powder A generous pinch of Saffron Slivered Pistachios for garnish Few Ice cubes METHOD:- In a pan, take one litre of milk and boil Once it comes to boil, add cardamom powder, saffron strands, and simmer till reduced to half, stir in between to avoid burning Once milk is reduced, add4 tbsp sugar (if you more sweetness you can add more sugar) and few drops of rose essence, simmer till sugar dissolves well Take it off the heat In a heavy bottom pan, heat remaining 2 litres milk on a medium flame. Stir occasionally to avoid burning. Once milk starts boiling, reduce the heat to low. Gradually add vinegar and stir, milk will start curdling. Once milk is curdled, take it off the heat and immediately add ice cubes Leave it for 2 to 3 minutes. Line the strainer with muslin or cheese cloth. Strain the curdled milk and squeeze the cloth to drain excess water Wash it under cold running water to remove the traces of vinegar This is called chenna Take this chenna on plate, knead for 2 minutes with the heels of your hand Add baking powder and all-purpose flour and little few strands of crushed saffron. Knead well with heels of your hand till your palm feels oil and chenna mixture is very smooth and silky, this will take around 8 minutes Divide chenna into 10-12 equal small balls and flatten it a bit In a wide mouthed, kadhai, take 1 cup of sugar and 4cups of water, make light sugar syrup Pour the few flattened 4-5 chenna ball in the boiling syrup, cover and cook for 7-8 minutes Chenna balls will increase double in size Flip each of them carefully, cover and cook for another 5-6 minutes. Keep in mind not to overload the pan with chenna balls while boiling. Do it in batches. Once done, carefully take them out of the syrup, drain and add in prepared warm reduced milk If water of the sugar syrup lessens, add more water to it and boil (take care that while boiling chenna balls, it should be fully dipped in sugar syrup while cooking) Repeat this till all are done. Once done, take them out carefully and add chenna balls to thickened milk. Garnish them with saffron strands and slivered pistachios Leave them at a room temperature for 30 minutes Refrigerate them, they are ready to serve You can refrigerate and finish them within 2days
