About Thandai Rasmalai Recipe: An Indian dessert that you just can't resist! Rasmalai is a delectable Bengali dessert, freshly made with chenna balls soaked in malai. Here is a different yet mouth-watering recipe of rasmalai assembled with the delectable sweet syrup of Thandai, which is a must during the Holi season. A tricky yet easy dessert recipe that you can try at home during the festive season of Holi.
Ingredients of Thandai Rasmalai
1 cup milk
1 1/2 litre water
1 1/2 cups sugar
1/2 tbsp saunf
1/2 tsp cardamom powder
1 tbsp almond
1 tbsp pistachio
1 tbsp watermelon seed (skinned)
1/2 tbsp poppy seeds
1/2 tsp rose water
1 tsp peppercorn whole
1/4 cup dried or fresh rose petals
1 litre milk
1 tsp refined flour
2 cups grain sugar
3-4 tbsp white vinegar (to curdle the milk)
6-7 cups water
How to Make Thandai Rasmalai
1.Soak almonds, pistachio, watermelon seeds for at least 3-4 hours, drain the water and grind all these together in a grinder.
2.Roast cardamom, saunf, peppercorns and then blend them to a fine powder with a grinder. In pan boil milk, add saffron and sugar to it.
3.Keep it aside for some time till it cools down to room temperature and then refrigerate it, now add all the grounded nuts and powder of spices to it.
4.Add rose petals and rose water to enhance its fragrance, now the Thandai is ready.
Prepare Rasmalai Rasgullas:
1.Dilute vinegar with 2-3 cups of water.
2.Add this diluted vinegar to milk and bring the milk to boil until the creamy part of the milk turns into solid (chhenna).
3.Now add 2-3 cup water and ice cubes to this chhenna to cool it down. Then strain this chhenna to remove the traces of vinegar.
4.To remove excess water, put this drained Chhenna into a cheese cloth and hang for 2-3 hours. Now put this dried Chhenna into a container and knead it well.
5.Now, it’s time to prepare a dough with this chhenna and ground flour, just add the flour to the dried chhenna and knead it well.
6.Prepare small dumpling balls with this dough, now we need sugar syrup to sweeten these balls.
7.To prepare syrup, add 2 cups sugar to 5 cups of water, boil it well and then add dumpling balls to it
8.Now cook these balls in the syrup while boiling it for 5-10 minutes. Rasgullas are ready.
Prepare Thandai Rasmalai:
1.Your thandai and rasmalai are ready, now all you need is to assemble these two ingredients together.
2.Just squeeze rasgullas to remove excess syrup from them.
3.In the last step, you just need to put these squeezed rasgullas into the rasmalai.
Key Ingredients: milk, water, sugar, saunf, cardamom powder, almond, pistachio, watermelon seed (skinned), poppy seeds, rose water, peppercorn whole, dried or fresh rose petals, milk, refined flour, grain sugar, white vinegar (to curdle the milk), water