Ingredients :
Whole milk – 1 liter
Lemon juice – 4 tbsp
Corn flour – 1 tbsp
Water – 4 cup
Sugar – 1 cup
Whole milk – 500 ml
Green cardamom powder – 1 tsp
Saffron – 1 pinch
Sugar – 4-5 tbsp
Finely chopped pistachios & mix dry fruits – 3 tbsp
Steps :
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Manual Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add milk into inner cooking pot and wait for first boil.Once it comes to a boil, press cancel button and add 1/2 cup of water to bring the temperature of the milk down a bit.
Wait for 5-10 minutes and then start adding lemon juice. Add lemon juice till the milk curdles completely.
Then using a strainer or cloth drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it.
Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
Now add corn flour and start mashing the chena till it’s smooth. Mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
Press manual button on robocook and heat 1 cup sugar and 4 cups water in cooking pot and allow it to boil.
Drop the balls in boiling sugar syrup and cook for 15-17 minutes on manual mode. The balls will double in size by then.
Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.(press cancel button)
Soak few strands of saffron in a tablespoon of warm milk and set aside.Press manual button on robocook and boil 500 ml of milk into inner cooking pot.
Once the milk comes to a boil, continue to stir the milk and boil for 10 min. After10 minutes add sugar and mix it well.
After 20-25 minutes add soaked saffron and cardamom powder. Also add finely chopped pistachios. Mix and press cancel button or keep warm.
Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. Transfer the balls to thickened milk.
Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.