- Flat Rasagullas – 6
- Sugar - 5Tbsps
- Pistachios – 1Tbsp
- Cardamoms – 5
- Milk – 1Litre
- Saffron – Few Strands
- Extra Sugar – 1/2tsp
the recipe of making Rasagullas
Shape paneer into flat discs instead of round balls while making rasagullas.
When the syrup is boiling add the paneer discs and place the bowl in pressure cooker & cook as per the directions given in the rasagulla recipe. Once done, keep the bowl aside for 4 hours to cool to room temperature. Then store the rasagullas in refrigerator till use.
Take pistachios into a microwave safe bowl and add water. Place this bowl in oven and cook on high power till water boils—approximately 30 to 40 seconds. Cool and peel the skins of pistachios. Chop the peeled pistachios and keep them aside.
Take 1/2tsp sugar and saffron into a mortar & pestle and grind to a fine powder. The sugar grains help in grinding the saffron finely.
Remove the skins of cardamoms and powder the seeds.
Heat a pan and add milk to it. Let the milk boil. Add the saffron and sugar powder and mix well. Reduce the milk till it reaches to half the quantity taken,. Keep stirring continuously. When the milk reduces to half add sugar and mix well. When sugar is added the mixture becomes thin. Let the milk mixture boil. Meanwhile take the rasagullas and squeeze to remove the liquid. Add the rasagulla discs to the boiling milk. Wait for a minute and then turn the discs. Cover and cook the rasagullas in boiling milk for 3 to 4 minutes. This way the rasagullas absorb the malai ras.
Transfer the rasmalai to a serving bowl and garnish with chopped pistachios. Serve chilled.
Points to Remember:
Cool the rasagullas to room temperature before storing them in refrigerator. This way they will absorb the syrup and become firm in shape. Refrigerating the rasagullas will take away the chewy texture while eating.
Adding saffron is optional. I have brought the best quality saffron available in the market –but when I add to the milk instead of yellow color I got orange tinge to the milk. So I have decided to omit usage of saffron in my future recipes. It is best to avoid using saffron than using adulterated saffron. However if good quality of saffron is available, do use it for the nice aroma and good color. I have once tasted saffron which was brought from Gulf Country –i t has a strong aroma and nice color even if we add just 4 strands to a glass of milk.
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