Rava Rasmalai – Marathi Recipe

Instructions

• Take full cream or full fat milk in a broad base pan and heat it up.
• After boiling the milk for about 10-15 minutes add chironji, food color, sugar and mix well.
• You can add saffron in place of food color if you want.
• Simmer on medium for another 10-15 minutes.
• Add cardamom powder, saffron essence into the milk and mix well.
• Let the milk cool down completely.
• Take milk in another pan.
• Add sugar and bring it to boil.
• When milk boils well add ghee and mix well.
• Add fine sooji and mix well quickly.
• Cook the mixture until it comes together nicely.
• When the mixture comes together nicely, turn off the gas immediately. Do not overcook the mixture.
• Let the mixture cool down a little.
• When the rava mixture cools down completely take a small portion from it and roll it into shape of rasmalai.
• You can stuff dry fruits if you want in it.
• Heat up water in a pan.
• Add sugar and bring it to boil.
• When sugar dissolves well in water and it boils well drop rava ras malai into it.
• Rasmalai settles down at the bottom of the pan after dropping it into water.
• Cover and cook until rasmalai floats well on water.
• When the rasmalai begin to float on water take them out, drain all the water and transfer it into a bowl.  
• Add the cooled milk on it.
• Garnish with almond slices and pistachios.  
• Rava rasmalai is all ready.