Name: Coconut milk rasmalai. recipe by Illa Kanungo at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: For coconut milk; 2 cups grated fresh coconut; 2-3 cups warm water; For rasmalai balls; 1 liter whole milk; 2 tablespoons lemon juice; 3 cups water; Half cup coconut milk; 1 cup grated palm jaggery; Half teaspoon corn flour; 2-3 green cardamom; For the creamy syrup; 2 and half cups coconut milk; Half cup grated palm jaggery; Half teaspoon rice flour; Half teaspoon cardamom powder; A pinch of saffron; Finely chopped pistachios

ABOUT Coconut milk rasmalai. RECIPE

Rasmalai is a royal sweet. It's so delicious. There are two parts of rasmalai, the soft cheese balls and the thickened creamy milk. But in this i have used the creamy coconut milk in the place of thickened milk and believe me it's amazing. Try this recipe and enjoy. Thank you.

Ingredients Serving: 5

For coconut milk
2 cups grated fresh coconut
2-3 cups warm water
For rasmalai balls
1 liter whole milk
2 tablespoons lemon juice
3 cups water
Half cup coconut milk
1 cup grated palm jaggery
Half teaspoon corn flour
2-3 green cardamom
For the creamy syrup
2 and half cups coconut milk
Half cup grated palm jaggery
Half teaspoon rice flour
Half teaspoon cardamom powder
A pinch of saffron
Finely chopped pistachios

Instructions

Coconut milk
Take grated coconut in a blender jar,add one cup of warm water and blend on high speed.
Strain in a muslin cloth and collect the milk.
Then put back the coconut into the blender jar,repeat the process and collect 3 cups of coconut milk.
Rasmalai balls
Boil milk in a heavy bottom pan,once it comes to boil,gradually add the lemon juice and stir slowly.
When the milk curdled strain the Chenna through a muslin cloth.
squeeze out the water completely from the chenna, make sure that it’s not completely dry.
Add cornflour and mash the Chenna for 8-10 minutes,using your palm
Once it's smooth, make small size balls out of it.
Take a wide pan add one cup grated jaggery,3 cups water,half cup coconut milk and wait till it comes to a nice boil
Drop the balls in boiling syrup and cook for 15 minutes
Creamy syrup
In a pan add jaggery and water. Allow the jaggery to melt
Once its melt remove from the gas strain the mixture and boil again
Add half teaspoon rice flour to the coconut milk and mix it well
Then add the coconut mixture to the jaggery syrup,add cardamompowder and saffron and cook for 5 minutes on a low flame
Take out the rasmalai balls from the syrup squeeze with your hands.
Transfer the balls to the creamy syrup,add finely chopped pistachios and cook for a minute
Chill in refrigerator and serve.

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