Winters are here and it’s that time of the year, when it’s time to celebrate some good times with delightful delicacies. Well, it is nearly impossible to imagine celebrations without good food and sweet delights. Interestingly, no matter how much health conscious, we are saying “No” to sweet indulgence is undeniably the toughest thing to do!
Well, this why we love this season as gur also known as jaggery is one such ingredient that can not only give you the best of sweet indulgence that too without spoiling your diet plans. Well, if you too want to try something healthy yet delicious this season then try this Gur Rasmalai at home and woo your loved ones with this amazing surprise!
Rasmalai is an easy and delicious Indian sweet recipe, which does not need any introduction! This scrumptious dessert is quite popular in Indian households and is made during various festivals and special occasions.
Made with the goodness of chena, this traditional dessert recipe is a perfect amalgamation of sweetened milk and soft mithai. Prepared with some easily available ingredients like milk, cardamom, crumbled paneer, flour, dry fruits and jaggery. This new twist to your usual rasmalai will not only amp up the taste quotient but at the same time will make your sweet indulgence way more healthier as compared to sugar. So, here is a simple and interesting way of making this easy delight at home.
Ingredients of Rasmalai
1/2 litre milk
6 tablespoon date jaggery
1/2 teaspoon sliced almonds
1/4 teaspoon powdered black cardamom
1/2 cup water
50 gm paneer
1/2 pinch saffron
1/2 teaspoon sliced pistachios
1 teaspoon all purpose flour
How to make Date Jaggery Rasmalai
Rasmalai recipe is an easy yet interesting recipe. To make this recipe take a bowl and add crumbled paneer (chena) in it. Mix it with all purpose flour and knead into a smooth dough. Make small balls from the dough and flatten them lightly using your palms.
Step 2Now take a pan and add 1/2 cup water in it. Heat it over high flame. Add 3 tbsp crushed jaggery and bring the mixture to a boil until the sugar has fully dissolved. Once it’s done, remove from the flame. While the mixture is still hot, add the paneer balls and cover it with a lid. Keep the pan aside for a few hours.
Now take another heavy pan and add milk in it. Boil it until reduced to half. Then add the remaining crushed jaggery and stir well until fully dissolved. Remove the mixture from the flame. Add cardamom powder, saffron strands and mix well.
Remove the paneer balls from the jaggery syrup and squeeze them gently. Add them to the hot milk and garnish with almonds and pistachios. Keep the Rasmalai in the fridge for 2 to 3 hours as it is best enjoyed when chilled.