Shehzada star Kartik Aaryan is a self-confessed foodie who has a big sweet tooth.
Rasmalai is the actor’s all-time favourite dessert and he has professed his love for this Indian mithai on several occasions. Here’s how you can make Rasmalai at home.
For Rasmalai discs/balls
500 ml Milk
1.5 tbsp Vinegar
1 cup Sugar
For Milk Rabri
250 ml Milk
¾ tsp Cardamom Powder
½ tbsp Rosewater
1 pinch Saffron
2 tbsp Sugar
2 tbsp chopped Pistachio
2 tbsp chopped Almonds
1) In a pot add 500 ml milk and bring to a boil. Once it starts bubbling, add the vinegar and let the milk curdle completely. Now switch off the flame.
2) Pour the milk through a sieve lined with a muslin cloth. Pour 2-3 cups of cold water over it to get rid of the smell of vinegar. Squeeze out all the excess water from the chenna (curd cheese).
3) Place the chenna (curd cheese) on a plate and use your palm to knead the chenna for at least 6-8 minutes to get a smooth dough-like texture.
4) Now pinch out small balls from the dough and roll them between your hands to make smooth circular balls. Press down on them a bit to flatten them into the shape of rasmalai ‘discs’.
5) Add 1 cup of sugar and 1 cup of water to a pot and bring to a roaring boil.
6) Drop the chenna discs in the pot and let them simmer on medium-high heat for 15-20 minutes. Once the discs swell up, switch off the heat.
7) For the rabri milk, heat 250 ml milk in a pot. Add cardamom powder, rosewater, saffron and sugar.
8) Give it a good mix and cook on medium high heat till the milk thickens and reduces to half its quantity.
9) Grab a dish and place all the rasmalai discs in it.
10) Then, pour the rabri milk over the sweet discs and let it soak and absorb for a bit.
11) Garnish with chopped pistachios and almonds. Let it chill in the fridge for 2 hours to let the discs absorb the milk well.
12) Once chilled, your homemade rasmalai is now ready to be served. Enjoy!