Guaranteed Success Rasmalai Recipe | Trick no one tells you | Paneer Ras malai Halwai Style in Hindi | Chilli & Chai By Arti Dara

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Paneer for Ras malai
Milk - 1 ltr
White Vinegar - 3 tsp + 2 tsp water

Sugar syrup for cooking Rasmalai
Water - 5 cups
Sugar - 1 cup

Rabri
Milk for syrup - 1 qtr
Kesar strands - a few
Yellow food colour - a pinch
Mixed nuts - 2 tsp (chopped)
Sugar - 1/2 cup

Recipe:
Bring milk to a boil
Gradually add vinegar + water mixture till milk starts till curdle and keep mixing the mill while adding this
Water should separate and should be clear
Stain with a clean cloth
Wash stained panner with cold water
Tie a knot and hang panner to extract any extra water
Boil water and sugar to 2 to 3 mins and keep aside
Boil milk for rabri and add a few kesar strands, yellow food colour and chopped nuts and sugar.
Reduce to 3/4th of original quantity and keep aside
Blend panner into a mixer until smooth and creamy
Make 6-7 Rasmalai shaped balls
Bring the sugar syrup to a boil and add the Rasmalai, do not mix for next 3 minutes
Flip Rasmalai after 3 minutes and cover and cook for another 15 minutes
Take off heat and leave for 10 minutes
Take a bowl with some ice in it and add a bit of sugar syrup
Then slowly transfer Rasmalai one by one into the bowl with ice
Leave it to rest for 30 minutes
Heat up Rabri and squeeze out excess water and dip them into the Rabri
Leave Rasmalai in Rabri for 5 hours or overnight for best results
Serve them cold
Enjoy!

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