Caramel Rasmalai

Ingredients:

Prepare Caramel Sauce:

• Sugar 1 Cup
• Water ¼ Cup
• Olper’s Dairy Cream 200 ml
• Vanilla essence 1 tsp
• Namak (Salt) 1 pinch
• Makhan (Butter) 1 & ½ tbs

Prepare Rasmalai:

• Taza doodh (Fresh milk) 1 & ½ litre
• Sirka (Vinegar) 3 tbs
• Water 3 tbs
• Water as required
• Maida (All-purpose flour) 1 & ½ tsp

Prepare Sugar Syrup (Sheera):

• Water 3 & ½ Cups
• Sugar 1 Cup
• Hari elaichi (Green cardamom) 2-3
• Maida (All-purpose four) 1 & ½ tsp
• Water 3 tbs
• Fresh water as required

Prepare Caramel Milk:

• Taza doodh (Fresh milk) 1 litre
• Elaichi powder (Cardamom powder) 1 tsp
• Pista (Pistachios) sliced 2 tbs
• Badam (Almonds) sliced 2 tbs
• Sugar 3-4 tbs (if required)
• Chandi warq (Edible Silver leaf)
• Dry nuts chopped

Directions:

Prepare Caramel Sauce:

In a saucepan,sugar,water & mix well.

Turn on the flame and cook on low flame until sugar melts & turns brown.

Turn off the flame,add cream while whisking.

Add vanilla essence,salt & butter,turn on the flame & whisk until well combined.Caramel sauce is ready!

Let it cool.

Prepare Rasmalai Balls:

In a pot,add fresh milk & bring it to boil.

Add vinegar in water & mix well.

Gradually add in milk & stir gently until milk is curdled.

Turn off the flame & let it rest for a minute.

In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse thoroughly with water and squeeze out excess water and enclose curdle with muslin cloth and place heavy weight to drain excess moisture (30 minutes).

Place prepared cheese on a clean working surface & mash it for 8-10 minutes using your palm.

Add all-purpose flour,mix well & mash again for 5-6 minutes.

Take a mixture (1 tbs) (15g each) and make smooth rasmalai balls with no cracks then flatten the balls on your palm (makes 10-12).

Prepare Sugar Syrup (Sheera):

In a wok,add water,sugar,green cardamom & bring it to boil and cook until sugar is dissolved.

In water,add all-purpose flour and mix well.

Now add dissolved all-purpose flour in sugar syrup & bring it to boil until froth comes on the surface (don’t stir or use any spoon).

Add prepared rasmalai cheese balls & cook on medium flame until double in size (6-7 minutes).

Take out rasmalai balls from sugar syrup and add in water,rest them for 6-8 minutes then gently squeeze out excess water & set aside.

Prepare Caramel Milk:

In a wok,add fresh milk & bring it to boil and cook on low flame until 1/4^th milk is reduced (approx. 12-15 minutes) and keep mixing in between.

Add cardamom powder,almonds,pistachios,half quantity of caramel sauce & mix well (reserve half quantity of caramel sauce for garnishing).

Add sugar & whisk well until sugar is dissolved.

Let it cool completely.

In serving dish,add rasmalai balls,add prepared caramel milk and soak for 3-4 hours in refrigerator.

Garnish with reserved caramel sauce,edible silver leaf,dry nuts & serve chilled.

Tips:

Knead the cheese curdle for at least 8-10 minutes to make rasmalai soft.

Note that after a proper kneading,curdle mixture should not stick to your hands or with spoon.

After adding dissolved all-purpose flour in sugar syrup,don’t stir or use any spoon.

Always prepare sugar syrup in wide wok/pot.