Rasmalai Premix

 

for rabri / rabdi:

• ▢4 cup milk (full cream)
• ▢½ tsp cardamom powder
• ▢few threads saffron / kesar
• ▢¼ cup sugar
• ▢2 tbsp dry fruits (chopped)

for milk powder rasmalai:

• ▢1 cup milk powder (full cream)
• ▢2 tbsp sugar (powdered)
• ▢¼ cup milk
• ▢½ tsp ghee / clarified butter

INSTRUCTIONS 

• firstly, prepare the rabdi by boiling 4 cup milk.
• stir occasionally, to prevent milk from burning at the bottom.
• now add ½ tsp cardamom powder and few threads saffron.
• also add ¼ cup sugar. add more sugar if required.
• stir well and simmer for 5 minutes.
• scrape off the cream from sides and allow milk to thicken.
• add in 2 tbsp dry fruits like cashew, almonds and pistachios.
• simmer for another 5 minutes stirring occasionally.
• finally, the rabri is ready once the milk thickens. keep aside.
• prepare the rasmalai from milk powder by taking 1 cup milk powder in a large kadai.
• add in 2 tbsp powdered sugar and ¼ cup milk.
• kepping the flame on low, stir continuously till the milk combines well with milk powder.
• scrape from bottom till the milk thickens and no lumps present.
• now add ½ tsp ghee and mix well.
• mix till the mixture starts to separate from the pan and forms a lump.
• further, grease hands with ghee and prepare small balls and flatten.
• finally, pour rabdi and serve instant milk powder rasmalai