Rasmalai, Dear Traditional Bengali Sweets, is known for its delicious taste. The flattened Chenna is made with balls (cottage cheese), cooked in sweet milk and at the top with cardamom or saffron, the melt-in-in-mouth texture of rasmalai makes sweet a festive favorite. But have you ever wondered how the joy of sugar is made? Well, this video shared on Instagram by Food Vlogger Ujjwalfudi provides a step-by-step process on how to prepare rasmalai.
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The clip starts with a person who scores a bucket of milk and puts it in a large drum. Next, sufficient amount of water is added and mixed well. Result? Soft and Star Chenna. Chenna is collected in a wet cloth before putting on a table. Confectioners then broke Chenna with their hands, making soft and rounded balls. After being organized on a tray, these Chenna balls are dropped into sweet milk. Thus there is a completely combination, soaking them in water and extracting the additional amount.
We are almost at the end of the process of making rasmalai. A generous amount of saffron-enacted milk is carefully inserted on the Chenna balls. Then they are at the top with innumerable dried fruits like pistachios and almonds. And Voila! The delicious rasmalai is ready to taste.
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Watch the full video here:
See this post on Instagram
Post shared by Ujjwal Foodie (@ujjwalfoodie)
If you are now craving rasmalai, then let us tell you that this lip-smoking sweet can be easily prepared at home. But before you pick up your culinary equipment, pay attention to these 6 important tips.
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6 Important Tips to remember when making rasmalai:
Use full fat milk:
Full fat milk will make sweet creamy and extra smooth
Use the right pot:
A heavy bottom panor is recommended to a pan, making you more space.
Stir milk well:
This step is important to avoid pasting Chenna balls together
Add lemon juice:
Adding a few drops of lemon juice will help press the milk
Excess water will make your rasmalai difficult
Cook correctly:
Rasmalai should be cooked on low-medium flame. Add Chenna Balls one by one to avoid sticking. Read all about it here.
