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Before you jump to Golden Rasmalai recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Choose water over other drinks. Having a soda or cup of coffee once in awhile won’t hurt you too badly. Getting all your hydration from them is a horrendous idea. When you choose water more than other beverages you are helping your body remain very healthy and hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Productive weight loss efforts often depend exclusively on water ingestion.
There are many things you can go after to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent when you choose your food and activities is where it begins. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about losing weight. You need to help make your body as strong as possible.
We hope you got insight from reading it, now let’s go back to golden rasmalai recipe. You can cook golden rasmalai using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Golden Rasmalai:
- Provide 1 litre of milk.
- Provide 2 tsp of vinegar or lemon juice.
- Get 1 pinch of saffron strands.
- Get 1 cup of sugar.
- Use 1 tsp of corn flour.
- Use 4 cup of water.
- Take 3 of green cardamom pods.
- Provide 2 tsp of small chopped almonds.
- Provide 2 tsp of small chopped cashews nuts.
Steps to make Golden Rasmalai:
- For rasmalai balls – Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.Wait for 5-10 minutes and then start adding lemon juice till milk curdles..
- Add lemon juice till the milk curdles completely.Using a strainer drain the water and collect the chena.Rinse it under tap water so that there's no trace of lemon juice in it..
- Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.Add cornflour and start mashing the chena till it’s smooth..
- Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil..
- Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done..
- For rasmalai syrup – In a heavy bottom pan, boil 500 ml of milk.Soak few strands of saffron in a tablespoon of warm milk and set aside.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix..
- After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.Also add finely chopped almonds, cashews nuts [if using]. Mix and switch off the flame.Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands..
- Transfer the balls to thickened milk [milk should be warm].Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped almonds and few saffron strands before serving..
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