We cannot imagine a festival with no sugary delicacy. So, if you are preparing for Karvachauth, here is a sweet dish to spoil that sweet tooth of yours.

If Rasmalai is your fav, then this Karvachauth try making it at home and pamper your tastebuds. Who says perfect Rasmalai can only be store bought? This home-made one will surely make your festivity brighter. These soft flattened balls dunked in sweetened thickened milk having creamy consistency just melt in the mouth. Try and enjoy!

Serves: 12

Preparation time: 45 – 60 minutes

Ingredients:

For rasmalai discs –

Full cream milk               1 ½ litres

Fresh yogurt                    ¾ cup

Maida                               2 tsp

For sugar syrup –

Water                                6 cups

Sugar                                 2 cups

Cardamom powder         ½ tsp

For thickened milk –

Full cream milk                  1 ½ litres

Sugar                                    3 tbsp

Saffron strands                   12

Pistachios                             15 – 20

Almonds                                15 – 20

Method:

For rasmalai discs –

Give a boil to milk on high flame.

Add yogurt after a boil comes.

Keep stirring on low flame till water separates from milk and milk turns in chena (paneer).

Drain chena in a muslin cloth. Tie a knot, hang it and let the water drain for an hour.

After that knead chena properly mixing maida for 15 – 20minutes or till it becomes soft and creamy.

Make 12 equal balls out of it.

Flatten them gently.

Now prepare sugar syrup. Boil water adding sugar and cardamom powder. Keep stirring till sugar gets completely dissolved in it. Simmer for 10 minutes.

Add chena discs in boiling sugar syrup. Boil them covered on moderately high flame for about 10 minutes. The discs will become double in size.

Take off the discs gently and let them cool.

Squeeze them gently pressing them in between your palms to remove excess sugar syrup.

Simultaneously on other burner, prepare thickened milk.

Boil milk in a thick bottomed pan. Simmer it till it remains half in quantity. Give a good stir after every two – three minutes while simmering it on low flame. Add saffron strands and sugar. Cook for another 10 minutes on low flame.

Add squeezed chena discs in thickened milk and cook for five minutes.

Turn off flame.

Let it cool.

Transfer rasmalai in the serving dish.

Garnish with sliced pistachios and almonds.

Refrigerate it for few hours and serve chilled.

Note: If you have less time, you can use readymade paneer in place of home-made chena. You can also use readymade sponge rasgullas if you want to reduce the effort of making discs.

Milk-based sweets anytime and anywhere!

Sweet Karvachauth!