Thandai Rasmalai Recipe

 
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Thandai Rasmalai
How to make Thandai Rasmalai
  • Chef: Vaibhav Bhargava
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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

  • For Thandai:
  • 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
  • For Rasmalai:
  • 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

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