Page 27 - MAHARANA MEWAR VIDYA MANDIR

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My Family's Secret Recipe

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Preparation for Rasmalai Recipe
1, Making Rabri: Pour 3 cups milk to a heavy bottom pot, Bring it to boil on a medium Mame, Add
saffron and keep stirring every few minutes to prevent burning
2, Next, pour sugar, | used organic sugar, You can use white sugar as well,
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3, Adjust the fame as desired to suit your convenience. Do not use high fame, Milk may overflow the
pot, Keep stirring every 2 to 3 minutes, moving aside the malal/cream that comes on top, Turn off
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when it gets condensed to half the quantity, Chill half of this in the fridge. Keep the rest in the same
et pot,
et en eT Make Chenna for Rasmalai
4. While the rabri is getting done, bring 5 cups milk to boil in another pot for making cheena/panner.
If you are using non-homogenized milk then take off the milk from the stove and allow to rest for 5
et en Te mins, Then add some vinegar, et en eT eT et en Tt en en eT et en Te
If you are using homogenized milk, then add curd or lemon juice or vinegar once the milk comes to
boil.
5, Keep stirring watil the milk curdles completely, If needed, add more lemon juice or vinegar, Switeh
off the stove,
en en 6, When you see it has curdied completely, immediately add ice cubes or ice-cold water, This ts very
important to keep the chenna soft.
et ee ne 7, Drain it up in a thin clean muslin cloth,
8, Wrap up the chenna/panner in the cloth, bringing together all the edges, Put the cloth under
running water, make sure that the chenna/panner is wrapped well in the cloth, Rinse it well under the
running water to remove the smell of lemon or vinegar
en Te Tie up the chenna/panner in the cloth, Squeeze off the excess water, Hang tt up on a hook for 45
minutes to 1 hour for the whey to completely drain,
et 9, At this step you must have a clean chenna/panner that is just motst with oo dripping water and not
sticky, Knead it well until you get a smooth, grain free and non-sticky chenna/panner,
et eT How to make Rasmatlat
10, Divide it into 12 equal portions, Make balls and fatten them gently. You can also make Rasgulla or
Chum-Chum, If you find the edges cracked up, gently smoothen them, Cover and set them aside
Te 11, Bring 3 and ¥% cups of water to boil, And add 1 cup of sugar in it, en ee en en en en ne eT en
12, When the syrup begins to boil, add cardamom powder
Tt cook on a moderate high fame for exactly 9 minutes,
13, Next, when the syrup begins to boil rapidly, add cheana/panner in it, Cover them tormediately and
14, The chenna/panner would have doubled in size, Keep it covered and take off the pot from the
stove. Keep it for rest for atleast 20 mins.
15, Take out one by one , Gently squeeze them in between your palms to remove the absorbed sugar
syrup. You can also do it with « spatula and spoon
16, Add them to the warm Rabri.
ee stage, they may break, By Nischay Sisodia
17, Add chopped pistachios, almonds and cashews in Rabri, You can also simmer tt for just one to 2
minutes on a low flame for the milk to be absorbed by the chenna/panner. Do not overcook at this
Pour the chilled Rabri to this and serve the chilled RASMALAI,

Class - VII

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