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Home Salmon Filets With Ginger

Rasmalai Recipe

Ingredients

How to make it

  • Malai
  • Boil milk. When the milk boils add lemon juice and wait for the milk to curdle completely. (Do not boil for long as the malai will harden). Remove from fire. Leave it for 5 min. Now strain it with the help of a fine cloth. Wash the Malai with the cloth in running cold water to remove the lemon flavour. Squeeze it. Kneed the malai for 5 to 7 min to make smooth dough. Make round balls (10 -12 balls) and slightly flatten them. Keep aside.
  • Sugar syrup
  • Mix water, sugar and cardamom powder in a sauce pan. Bring to a boil. (1 string consistency). Now put the Malai in this syrup. You can simultaneously prepare this syrup when you boil the milk for the malai. But ensure that the syrup is hot when you add the malai. Leave it for 15- 20 min.
  • Milk syrup
  • Boil the milk, keep stirring it. The milk should reduce to 1 ½ cup approx. Add sugar, cardamom powder, saffron, boil for 3 to 5 min. Let the milk cool for 5 min. Now remove the Malai from the sugar syrup and squeeze gently one by one (still retaining some syrup in the malai). Put the malai in the Milk syrup. Put the sliced almonds/ pistachios. Refrigerate for 2 hours or until cold. Serve chill.

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The Cook

nithyaca2008 Chennai, India

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