by shipra malhotra
Added to 34 cookbooks
This recipe has been viewed 14617 times
Cold and creamy malai filled between two delicious bengali rasgullas. A tasty indian dessert.
- Boil milk and add lemon to curdle, the mil will separate into curds.
- Suspend the curds in the muslin cloth to drain every single drop of water.
- Boil sugar, and water.
- With the palm of your hand mash the curdsfor 5 - 6 mins to break up texture.
- Sprinkle flour ,little at a time and mix well, mashing with your palm.
- Make balls of even size.
- Put few at a time in boiling syrup and boil for 10- 12 mins.
- When all rasgullas are done take out in a bowl.
- Boil milk in a pan stirring occasionally till it is reduced to 1/4th.
- Add the cream and stir so that the cream dissolves in the milk to give a little thick consistency.
- Add all the dryfruits kept ready and boil.
- Add sugar and stir well.
- Add elaichi powder and saffron.
- Keep aside to cool the milk syrup.
- Now press the rasgullas to drain off the syrup
- Add them to the milk syrup and keep in fridge for 4-5 hrs to make it chilled.
- Garnish with pista and elaichi and d serve cold.
This recipe was contributed by shipra malhotra on 10 Oct 2005
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