Скачать или смотреть Chenna & Bread Rasmalai | Soft Rasgulla with Creamy Rasmalai | Instant Sweet Dish Halwai Style

Rasmalai is a classic Indian festive dessert made with milk, an acidic ingredient, sugar and saffron. It is eaten all over India. Look how we make a popular Indian sweet of cottage cheese balls soaked in thickened, sweetened and flavored milk at home.

Ingredients:
1 litre milk
1 tbsp white vinegar or lemon juice
2-3 tbsp water
1 cup of sugar
3 cups of water
10-12 ice cubes
Few strands of saffron
1/4 tsp cardamom powder
Sliced Dry fruits (optional)
1/2 cup sugar

For bread rolls:
3-4 white bread slices
1 cup milk powder
1/2 cup milk

Method:
1. Boil 1 litre of milk (half and half separately). In one pan, once the milk is boiled, take it off the flame and allow it to cool down for 5-10 mins. Once cooled down, add vinegar-water equal parts mixture to it and mix it well till chenna and whey gets separated or milk gets curdled.

2. Once the milk is curdled, strain it off a muslin cloth or kitchen cloth and save the whey water for kneading regular dough at home. Tie the cloth and squeeze out all the water from it. Let it hang for 15-20 mins.

3. While the chenna is resting, bring the other half milk to a boil. Now add saffron and cardamom powder to it. Add a cup of sugar to this and mix slowly. Add sliced dryfruits and food colour if you need. Save few dryfruits for garnishing. Once the sugar melts completely, bring it to a boil and let it simmer on low flame.

4. Take the chenna out from the cloth and knead it gently with the back of your palm so that all the lumps are gone and we get a nice soft dough of chenna. Once the dough is soft, make small rasgulla balls out of it and flatten them. Repeat with all the chenna dough.

5. In a saucer pan, take 1 cup of sugar and 1 cup of water. Let it come to a boil. Add the flattened Rasgullas to this and let it boil for 10 mins with lids covered. Once done, take it off flame and add all the ice-cubes to this so that it cools down fastly and the rasgullas retain their shape and softness.

6. Once they get cooled down, take them off the syrup and arrange them in a deep dish. Pour all the ras or saffron milk that we had created on it and let it refrigerate for 4-5 hours till it is soft and moist.

7. For bread rolls, take a slice of bread and cut off the edges. Roll them using a rolling pin or belan into flat sheets. apply some milk on it. Now, put a dough paste formed by mixing milk powder and milk and roll the bread sealing it using milk or leftover sugar syrup if required. Cut them into half and soak them like we did with the flattened Rasgullas.

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