Rasmalai - Suman Bhat
3 Cups fresh Milk
6 tsp Sugar
1 tsp cardamom powder
Few strands kesar
Mix all above in a steel vessel and keep on low flame on gas to boil and let it simmer …keep stirring so that cream and milk don’t separate from each other.
For the malai golas ( don’t know what its called
Makes about 15-18 golas peda sized…they double in size once cooked in milk
1tsp baking powder
1cup full cream milk powder
1tsp butter softened but not melted
1 egg ( whole white and yellow)Method:
Mix all these and make a nice soft dough .Knead well and the make nice crack free balls and flatten a bit and keep aside
Once the above milk comes to boil start adding the golas one by one into boiling milk slowly. Take care and see that u don’t splatter hot milk over urself. These will sink first and once the golas cook they come up one by one slowly. Once all the golas have reached the top and milk is bubble boiling. Add in garnishing nuts ( pistas and almonds chopped fine ) close with lid put off flame and let to cool. Chill and serve topped with more nuts and fresh kesar strands to suit ur taste.
3 Cups fresh Milk
6 tsp Sugar
1 tsp cardamom powder
Few strands kesar
Mix all above in a steel vessel and keep on low flame on gas to boil and let it simmer …keep stirring so that cream and milk don’t separate from each other.
For the malai golas ( don’t know what its called
Makes about 15-18 golas peda sized…they double in size once cooked in milk
1tsp baking powder
1cup full cream milk powder
1tsp butter softened but not melted
1 egg ( whole white and yellow)Method:
Mix all these and make a nice soft dough .Knead well and the make nice crack free balls and flatten a bit and keep aside
Once the above milk comes to boil start adding the golas one by one into boiling milk slowly. Take care and see that u don’t splatter hot milk over urself. These will sink first and once the golas cook they come up one by one slowly. Once all the golas have reached the top and milk is bubble boiling. Add in garnishing nuts ( pistas and almonds chopped fine ) close with lid put off flame and let to cool. Chill and serve topped with more nuts and fresh kesar strands to suit ur taste.
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