Rasmalai is a very fun dessert made of milk and chickpeas. In Rasmalai, the shape of Malay can be made into small round or flat and large wishes. The taste is further enhanced by crushing almonds or pistachios.
Milk, for Malay: 2 liters
For milk, juice: 2 liters
Condensed milk: 1/2 cup
Sugar: 500 grams
Powdered sugar: 2 teaspoons
Lemon juice: 1/2 cup
Cardamom powder: 1/2 teaspoon
Flour: 2 teaspoons
Water: 8 cups
Cornflower: 1 teaspoon
Rose water: 2 teaspoons
Made in Malay
Heat the milk and cut it with lemon juice to make lamb. Tie the puppies in a cotton cloth, hang them, hang them, and drain the water.
This time mash the soaked lamb well by hand pressure and pour it in a big dish and keep it for 10 minutes. Now mix flour, powdered sugar, cardamom powder in it and cook for 5 minutes to make chickpeas. From this large lump, make a round ball of 1.5 / 2 cm size in the palm of your hand.
Boil water in a saucepan. When the water boils, add one cup of sugar with every three cups of water – make syrup like this. Put Malai in boiling veins. Put in the oven on low heat for 10-15 minutes. Then remove from the oven and leave for two hours.
Boil the milk in a saucepan.
Boil two liters of milk and make one liter thick.
Condensed milk, one part sugar in every three parts condensed milk – make juice with sugar as this.
Pour the Malai made without the syrup into the juice.
Cornflower should be wrapped in a different container. Now add cornflower, milk and sweets.
Remove the rasmalai from the oven after 5 minutes.
Leave the malais in the fridge for a few hours to cool.
Now serve the fun rasmalai.