Rasmalai (Cottage cheese patties in sweetened milk) recipe
ingredients
500 g (1.1 lb) Soft cottage cheese (cherwa)
2 tsp (10 g) Semolina (suji)
2 kg (4.4 lb) Sugar
4 cup's (1 litre) 32 fl oz Water
15 cups (3 lt) 96 fl oz Milk
1 tbsp (15 g) Pistachios (pista), slivered
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (10 g) Semolina (suji)
2 kg (4.4 lb) Sugar
4 cup's (1 litre) 32 fl oz Water
15 cups (3 lt) 96 fl oz Milk
1 tbsp (15 g) Pistachios (pista), slivered
2 tsp (4 g) Green cardamom (choti elaichi) powder
method
1. Knead the cottage cheese with the semolina well, till it is light and fluffy. Divide and shape into small, round lemon-sized balls.
2. Make a thick sugar syrup with water. Keep aside.
3. Flatten the balls to make patties and then poach them in the thick syrup for 15 minutes.
4. Bring the milk to the boil and cook until it is reduced to three-quarters of the original quantity (about 20 minutes). Add the remaining sugar and green cardamom powder. Stir till the sugar dissolves completely.
5. Add the poached patties into the hot milk. Remove from heat and cool.
6. Serve chilled, garnished with pistachios.
2. Make a thick sugar syrup with water. Keep aside.
3. Flatten the balls to make patties and then poach them in the thick syrup for 15 minutes.
4. Bring the milk to the boil and cook until it is reduced to three-quarters of the original quantity (about 20 minutes). Add the remaining sugar and green cardamom powder. Stir till the sugar dissolves completely.
5. Add the poached patties into the hot milk. Remove from heat and cool.
6. Serve chilled, garnished with pistachios.
serving amount
serves: 2 - 4
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