RASMALAYI
RECIPE
Contents
Milk - 20 glasses
White vinegar - 16 teaspoons
Refined flour (maida) - 2 tablespoon
Cornflour/ corn starch -1 teaspoon
Sugar - 2.5 kilograms
Milk Powder - 2 tablespoons
Rabri thickened Milk - 10 glasses
Sugar 6 tablespoons
Saffron (kesar) - 10 petals
Steps
1. For chenna, heat the milk to the point of boiling over high flame. Put aside to cool somewhat to 70°c/160°f.
2. Blend the vinegar in one and three-fourth measures of water and add to the hot milk. Blend daintily till the milk sours. Add three to four glasses of water and a couple of ice 3d squares and blend.
3. Strain the chenna through a bit of muslin and crush to uproot all the water. You ought to have 250 grams of chenna.
4. Exchange the chenna onto a worktop. Combine half teaspoon of refined flour and the cornflour and add to the chenna. Manipulate, pressing with the heel of your hand, till the mixture is smooth.
5. Isolate into twenty-five parts and move into balls and after that press delicately to make patties, taking mind that there are no breaks. Blend the staying refined flour with a large portion of some water and put aside.
6. To make the syrup, cook the sugar with five glasses of water, mixing persistently till all the sugar breaks up. Include the milk and let the syrup reach boiling point. Gather the filth which climbs to the surface with a scoop and toss.
7. Keep on cooking at low medium flame the syrup for a couple of minutes longer. Strain the syrup into a vessel.
8. Take one glass of the syrup, holding the rest, in a profound, wide non-stay dish and add four to five containers of water. At the point when the syrup starts to bubble include the chenna patties. Include a large portion of the flour-water mixture. The syrup will foam. Cook, tenderly disturbing the syrup
9. Gradually sprinkle a large portion of some water along the sides of the dish at regular intervals so that the syrup does not thicken. Keep cooking for fifteen minutes or till the chenna patties spring back when pressed. This is a sign that they are cooked.
10. Drain from the syrup with an opened spoon and place in the already kept aside extra syrup.
11. To make the rabri, heat the milk to the point of boiling in a profound, thick-bottomed non-sticking container on high hotness Lower high temperature to medium and cook, mixing, till it diminishes to three-fourth its unique volume. Rub off the cream that will gather on the sides.
Contents
Milk - 20 glasses
White vinegar - 16 teaspoons
Refined flour (maida) - 2 tablespoon
Cornflour/ corn starch -1 teaspoon
Sugar - 2.5 kilograms
Milk Powder - 2 tablespoons
Rabri thickened Milk - 10 glasses
Sugar 6 tablespoons
Saffron (kesar) - 10 petals
Steps
1. For chenna, heat the milk to the point of boiling over high flame. Put aside to cool somewhat to 70°c/160°f.
2. Blend the vinegar in one and three-fourth measures of water and add to the hot milk. Blend daintily till the milk sours. Add three to four glasses of water and a couple of ice 3d squares and blend.
3. Strain the chenna through a bit of muslin and crush to uproot all the water. You ought to have 250 grams of chenna.
4. Exchange the chenna onto a worktop. Combine half teaspoon of refined flour and the cornflour and add to the chenna. Manipulate, pressing with the heel of your hand, till the mixture is smooth.
5. Isolate into twenty-five parts and move into balls and after that press delicately to make patties, taking mind that there are no breaks. Blend the staying refined flour with a large portion of some water and put aside.
6. To make the syrup, cook the sugar with five glasses of water, mixing persistently till all the sugar breaks up. Include the milk and let the syrup reach boiling point. Gather the filth which climbs to the surface with a scoop and toss.
7. Keep on cooking at low medium flame the syrup for a couple of minutes longer. Strain the syrup into a vessel.
8. Take one glass of the syrup, holding the rest, in a profound, wide non-stay dish and add four to five containers of water. At the point when the syrup starts to bubble include the chenna patties. Include a large portion of the flour-water mixture. The syrup will foam. Cook, tenderly disturbing the syrup
9. Gradually sprinkle a large portion of some water along the sides of the dish at regular intervals so that the syrup does not thicken. Keep cooking for fifteen minutes or till the chenna patties spring back when pressed. This is a sign that they are cooked.
10. Drain from the syrup with an opened spoon and place in the already kept aside extra syrup.
11. To make the rabri, heat the milk to the point of boiling in a profound, thick-bottomed non-sticking container on high hotness Lower high temperature to medium and cook, mixing, till it diminishes to three-fourth its unique volume. Rub off the cream that will gather on the sides.
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