rasmalai
Posted by : Sneha Chatterjee
- Food Type : Veg
- Cook Time : 0:40
- Cuisine : Indian
- Calories130kcal
- Protein6gm
- Fat8gm
- Carbs6gm
How to make rasmalai
Step-1
crumble the paneer, add the maida and knead it to a smooth dough
Step-2
divide them to 8 equal balls (I made 15 gms each), 1 tiny extra rasgulla was made and that's for my daughter
Step-3
boil enough water so that all the balls can be submerged in it, add a tablespoon of erythitol in it
Step-4
add the balls, cover and cook for approximately 10 minutes
Step-5
when the rasgullas are being made in another pan add milk, saffron and cardamom and boil nicely or until it reduces a bit, then add erythitol (I added 2 tablespoon)
Step-6
once the rasgullas are cooked, take them out of the boiling water, squeeze a bit and put them in the saffron milk, you can refrigerate it before consuming.
Step-7
calories are provided per serving. total servings: 4