Kesar Rasmali

Ingredients (for Rasgulla)

1 litre Milk (full cream or cows milk)
3 tsp Water
3 tsp of white vinegar or lemon juice

Sugar syrup
5 cups of water
1 cup sugar

Ingredients (for Rabri)

1 litre full fat Milk
2 pinches Saffron stands
2 pinches Cardamom powder
4 tbsp Sugar

Method (for Rasgulla)

1) We will start with making paneer. Boil milk, once it comes to a boil turn off the flame and let it rest for 3-4 minutes.

2) Mix water and vinegar and slowly start adding to the milk till it curdles completely. Strain this mix in a sieve with Muslin cloth

3) Wash the paneer with fresh water at least 2-3 times till sour taste goes and gently squeeze out all excess water and hang it for 35-40 min

𝘛𝘪𝘱: 𝘸𝘦 𝘥𝘰𝘯'𝘵 𝘯𝘦𝘦𝘥 𝘷𝘦𝘳𝘺 𝘥𝘳𝘺 𝘱𝘢𝘯𝘦er

4) Now take paneer from cloth on kitchen slab and start kneading with your palms for 4-5 minutes till it turn soft.

5) Now add 1 tsp of corn flour and knead again for 10 minutes till texture is very soft. Grease your hands and make small 7 round discs without any crack

6) Now add water and sugar and cook on high flame. Once the water boils, drop these paneer balls gently. Cover and cook on medium flame for 20 min.

𝘛𝘪𝘱 𝘧𝘰𝘳 𝘵𝘦𝘴𝘵𝘪𝘯𝘨 if 𝘳𝘢𝘴𝘨𝘶𝘭𝘭𝘢s 𝘢𝘳𝘦 𝘤𝘰𝘰𝘬𝘦𝘥: 𝘛𝘢𝘬𝘦 𝘰𝘶𝘵 𝘰𝘯𝘦 𝘢𝘯𝘥 𝘱𝘶𝘵 𝘪𝘵 𝘪𝘯 𝘢 𝘣𝘰𝘸𝘭 𝘰𝘧 𝘸𝘢𝘵𝘦𝘳. 𝘐𝘧 𝘪𝘵 𝘴𝘪𝘯𝘬𝘴, 𝘪𝘵 𝘮𝘦𝘢𝘯𝘴 𝘵𝘩𝘦𝘺 𝘩𝘢𝘷𝘦 𝘣𝘦𝘦𝘯 𝘤𝘰𝘰𝘬𝘦𝘥 𝘱𝘳𝘰𝘱𝘦rly, else cook more

7) Take out rasgullas from boiling syrup and put in a bowl of ice cold water for few minutes. Gently squeeze them and put them back in the sugar syrup which would now be at room temperature.

Method (for Rabri)

1) Boil milk till it is almost half in quantity.

2) Add sugar, kesar and cardamom and let it cook on slow flame for 5 more minutes.

3) Let it cool down. Squeeze out your rasgullas after an hour and drop them in Rabri.

4) Chill for 5-6 hours and garnish with pistachios and almond

3 Ingredient Mango Ice-cream

Ingredients 

500ml Amul Whipping Cream (Any other whipping cream will do)

1/2 can Milkmaid (200 ml)

200ml Mango Puree (I used dasheri, you can use Alphonso or any other mango variety) 

1/2tsp Mango essence (optional)

Method

1) Chill the whipping cream in the fridge for at least 6 hours before starting. Also, chill the bowl in which you will whip the cream.

2) Once the whipping cream is cold enough, pour it in the cold bowl. Whip it using a hand mixer till it's double in quantity and you can see stiff peaks. 

3) In separate bowl, churn milkmaid for few minutes now add mango purée and mango essence and beat again till they form a uniform mixture 

4) Carefully add the mango puree and milkmaid mixture to whipping cream. Use a spatula to fold in and mix the two together. Be gentle so as not to disturb the air in cream. Check for sweetness and adjust by adding more condensed milk, if required.

5) Transfer this mixture into airtight container and freeze for 6-7 hours 

Enjoy with fresh mangoes or plain!