Name: Milky White Pearls (Rasmalai) recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Full fat milk 2 litres; Vinegar 2 tbsp; White muslin cloth; For the thick milk syrup -; Milk 1/2 litre; Sugar 1/2 cup; Pistachios 4- 5 tbsp slivered; For cooking chenna balls -; Water 2 cups; Sugar 1/2 cup

ABOUT Milky White Pearls (Rasmalai) RECIPE

Rasmalai is a popular sweet in our country. Soft, spongy, melt in the mouth texture of these beautiful white pearls remain unsurpassed till date. Gorgeously divine

Instructions

Boil the milk and as soon as it comes to a rolling boil, add the vinegar and switch off the flame as soon as it starts curdling.
Keep it undisturbed and after the whole milk appears to be curdled, rinse with some water to remove any odour of the vinegar. Strain it using a cheese cloth or any cotton cloth. Keep it on the counter with some weight or just hang it down the sink tap.
This is how it looks after 30 minutes. Do not keep it for a long time otherwise it tends to become hard.
Knead it until it's just smooth after removing it in a plate.
Keep it in the refrigerator for sometime. Or until you prepare the thick milk syrup or rabri.
Reduce the milk to half and let it cool. Add sugar to it as per taste.
Meanwhile in a pressure cooker add water and sugar. Switch on the gas and start making the balls. Make small or medium balls as per your choice and drop them all in the cooker and give 4 to 5 whistles. Open the cooker after the pressure settles down.
Do not mix it too hard. With a smooth edged spoon,slowly take them out one by one and transfer these to the thick rabri.
Garnish with lots of pistachios and serve chilled.

Similar Recipes