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Before you jump to Golden Rasmalai recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.
We are very mindful that eating healthy foods can help us really feel better within our bodies. When we eat more healthy snacks and a smaller amount of the detrimental ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthy foods for treats between meals. Finding snack foods that help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?
One of the most popular snacks is yogurt. Eating natural yogurt in place of a healthy larger lunch just isn’t a good idea. Low fat yogurt makes a wonderful snack, nonetheless. It contains a great deal of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by many people. Try adding some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. This minimizes your sugar absorption without lowering the taste of your snack.
There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to golden rasmalai recipe. To make golden rasmalai you need 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Golden Rasmalai:
- Use 1 litre milk
- Prepare 2 tsp vinegar or lemon juice
- You need 1 pinch saffron strands
- Prepare 1 cup sugar
- Take 1 tsp corn flour
- Provide 4 cup water
- Take 3 green cardamom pods
- Provide 2 tsp small chopped almonds
- You need 2 tsp small chopped cashews nuts
Instructions to make Golden Rasmalai:
- For rasmalai balls - Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
- Add lemon juice till the milk curdles completely.Using a strainer drain the water and collect the chena.Rinse it under tap water so that there's no trace of lemon juice in it.
- Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.Add cornflour and start mashing the chena till it’s smooth.
- Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
- Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
- For rasmalai syrup - In a heavy bottom pan, boil 500 ml of milk.Soak few strands of saffron in a tablespoon of warm milk and set aside.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
- After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.Also add finely chopped almonds, cashews nuts [if using]. Mix and switch off the flame.Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
- Transfer the balls to thickened milk [milk should be warm].Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped almonds and few saffron strands before serving.
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