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exotica special kesari ras malai

Its sweet, its yummy, and its really easy to make...


Milk- 4 cups(prefer low fat cow milk)or 1 cup of fresh paneer
Lemon juice-as required actually its depend upon quality of milk
All purpose flour (maida)- 1 tbsp
Sugar- 1 1/2 cup
Water- 4 cups
Cardamom powder- 1/4 teaspoon 
saffron.....1/4 tsp

For ras ( sugar syrup ):-

Milk- 3cup of full fat milk ( for creamy rasmalai)
Sugar- 1 1/4 cup
saffron ......1/4 tsp
Sliced almonds and pistachios- 1 tablespoon
Cardamom powder- 1 teaspoon
For rasgulla or balls:-

  1. curdle milk with lemon juice try to put as less as possible the moment milk start curdling stop putting it.
  2. strain curdled milk or paneer through muslin cloth squeeze and hang paneer till all the water squeezes out
  3. now the main task starts grate that paneer through the grater atleast two to three times and then mash it properly with your fingers till it become very soft mix all purpose flour and saffron in it and mash it to make a smooth very soft dough
  4. sponge of roshogulla actually depend upon how well you mash paneer
  5. now make sugar syrup for that take water and sugar in a pan and  boil
  6. now make small flat balls with paneer  and add these balls one by one in hot water at medium heat  
  7.  cover the pan with lid (just half cover)
  8. bring it to boil for atleast 15min or till balls turn double in size 
For rus malai/milk preparation :-

  1. take full fat milk in a pan and bring it to boil 
  2. add sugar and saffron in it and boil till it reduces to half add cardamom powder in it . stir continuously 
  3. now to make rusmalai take out rusballs before 15 min carefully and add in rus 
  4. boil for 5 more min , cool rasmalai for atleast 4 to 5 hours and then garnish with almonds and pistachios  
  5. serve chilled


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