Ingredients Of Thandai Rasmalai

• For Thandai:
• 1 cup milk
• 1 1/2 litre water
• 1 1/2 cups sugar
• 1/2 tbsp saunf
• 1/2 tsp cardamom powder
• 1 tbsp almond
• 1 tbsp pistachio
• 1 tbsp watermelon seed (skinned)
• 1/2 tbsp poppy seeds
• 1/2 tsp rose water
• 1 tsp peppercorn whole
• 1/4 cup dried or fresh rose petals
• For Rasmalai:
• 1 litre milk
• 1 tsp refined flour
• 2 cups grain sugar
• 3-4 tbsp white vinegar (to curdle the milk)
• 6-7 cups water

How to Make Thandai Rasmalai

• 1.
• Soak almonds, pistachio, watermelon seeds for at least 3-4 hours, drain the water and grind all these together in a grinder.
• 2.
• Roast cardamom, saunf, peppercorns and then blend them to a fine powder with a grinder. In pan boil milk, add saffron and sugar to it.
• 3.
• Keep it aside for some time till it cools down to room temperature and then refrigerate it, now add all the grounded nuts and powder of spices to it.
• 4.
• Add rose petals and rose water to enhance its fragrance, now the Thandai is ready.
• Prepare Rasmalai Rasgullas:
• 1.
• Dilute vinegar with 2-3 cups of water.
• 2.
• Add this diluted vinegar to milk and bring the milk to boil until the creamy part of the milk turns into solid (chhenna).
• 3.
• Now add 2-3 cup water and ice cubes to this chhenna to cool it down. Then strain this chhenna to remove the traces of vinegar.
• 4.
• To remove excess water, put this drained Chhenna into a cheese cloth and hang for 2-3 hours. Now put this dried Chhenna into a container and knead it well.
• 5.
• Now, it’s time to prepare a dough with this chhenna and ground flour, just add the flour to the dried chhenna and knead it well.
• 6.
• Prepare small dumpling balls with this dough, now we need sugar syrup to sweeten these balls.
• 7.
• To prepare syrup, add 2 cups sugar to 5 cups of water, boil it well and then add dumpling balls to it
• 8.
• Now cook these balls in the syrup while boiling it for 5-10 minutes. Rasgullas are ready.
• Prepare Thandai Rasmalai:
• 1.
• Your thandai and rasmalai are ready, now all you need is to assemble these two ingredients together.
• 2.
• Just squeeze rasgullas to remove excess syrup from them.
• 3.
• In the last step, you just need to put these squeezed rasgullas into the rasmalai.