Table of Contents
- 1 liter Raw Milk
- ¾ liter Milk for Rabari
- 1 Bowl Sugar
- 6 tbsp. Sugar (separately)
- 6 Bowl of Water
- 2 Lemons
- 1 tsp. Cornflour
- Saffron (Kesar)
- Dry Fruits – Almonds and Pistachios
Step 1 – Make Chena for Rasmalai Balls
- Take 1 liter raw milk (one that is not boiled) and boil it. After it has boiled, turn the gas off.
- Cool it down by stirring it continuously.
- Squeeze two lemons in half glass of water and then slowly pour it in the milk, so that milk curdles.
- Now take a cotton cloth and pour the milk on it. You will get refined chena.
- Wrap up the cloth with chena in it and wash the cloth 2-3 times in water. The sourness of chena will be vanished.
- Hang the cloth for half an hour.
- Till then, prepare sugar syrup (chashni).
Step 2 – Prepare Sugar Syrup (Chashni)
- Take a wide-mouthed bowl. Add 1 bowl of Sugar and 6 bowls of water to it. Now boil it.
Step 3 – Make Rasmalai Balls
- Press the chena with your palms, so that the chena becomes smooth and no lumps are left.
- Take one tsp of Cornflour and mix it with chena. Keeping pressing it with your palms until it becomes soft.
- Now make small rasmalai balls and lightly press it.
- Add balls one-by-one in sugar syrup (chashni) very carefully. Make sure that the water is boiling the whole time while you are putting the balls in. The temperature should not go down. It will take 5 minutes to put 10 balls in sugar syrup.
- Let it boil for 5 minutes and make sure not to move it.
- After 5 mins, flip it over.
- Cover the vessel with a plate and let it boil for 5 mins.
- Now, remove the plate from the vessel and let it boil for 5 mins.
- Repeat both the steps once more. In total it will take 20 mins.
- Turn off the gas and let it cool down.
Step 4 – Make the Rabari
- Boil ¾ liter of milk until it becomes thick.
- Add 6 tbsp. of sugar in it.
- Add saffron and cardamom powder to it.
- Rabari is ready.
- Let it cool down.
- Now, take the balls and squeeze it lightly and put it in the rabari.
- Garnish it with dry fruits, keep it in refrigerator and serve it cool.
About The Author
Pinky is a stay at home parent. She loves to cook all kind of cuisines and experiment with food. Her speciality lies in North Indian food.