5-6 cups cow milk
2 cups sugar
3-4 grams (sour product)
1/2 tsp cornflour
1/2 tsp flour Saffron powder For garnishing:
pistachios,
skin almonds
5-6 cups sugar (cook the thickened milk for 1 minute)
Cut the soapnuts open, remove the seeds, peel them, and soak them in hot water.
Meanwhile, blanch the pistachios in a little hot water. For example, take a few minutes to blanch them. Once they have softened and puffed up, remove them from the oven. Let them cool, squeeze them out, and refrigerate.
Blanch the almonds and peel them. Once they’ve cooled, slice them as well.
Boil the milk and make chenna. Stir the milk constantly to prevent it from burning or sticking to the pan. Once done, let it cool.
Meanwhile, prepare the syrup.
Add equal amounts of water and sugar in a pan.
When the sugar dissolves completely, it will thicken and turn off the gas.
Once the milk cools down, mix tartar in 1 cup of water and add it to it.
Pour it slowly into the milk and stir continuously.
When the milk curdles, add ice-cold water. Then, collect the milk from the sides.
Strain the milk using a muslin cloth and pour it into another vessel.
Drain all the water.
Roll it into small balls and spread them thinly.
Now you need to make the Rasmalai syrup in which to soak the Rasmalai. Heat one cup of sugar in less than one cup of water. This syrup will be thicker than the previous one.
When the syrup begins to boil, add 2 tablespoons of soapnut water.
Now gently pour the rasmalai into the syrup.
Do not stir. This could break the rasmalai.
Once it starts foaming, press it lightly with the help of a spoon, this will suppress the foam and the Rasmalai will come up.
After some time, add some boiled water to it.
When all the foam settles down, remove all the Rasmalai and put them in the sugar syrup prepared earlier. Heat some milk. Remember not to boil it.
Add some saffron to it.
Remove all the Rasmalai from the sugar syrup and put them in the milk. 26.
Mix it well and squeeze it out in a plate.
Garnish the rabri with pistachios and almonds and serve.
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