The festival of colours is just a week away and we are ready to delve into delectable treats. It's time to indulge in the flavours of luscious desserts and refreshing drinks. From gujiyas to rasmalais, there's nothing we want to miss on. We bring you an interesting recipe that is a fusion of both rasmalai and thandai. If you are one of those who don't shy away from experimenting with your food, then you should give this Thandai Rasmalai recipe a try. Trust us, you won't regret this. In this recipe, the delicious rasmalai is assembled with the rose petal-flavoured thandai which will make your taste buds go wow. It is a great dessert recipe to make if you are planning to throw a Holi party at your place. Your guests will go gaga over this mouth-watering dessert. It can be enjoyed by people of all age groups. You need to follow the given steps carefully to get this recipe right. You can also serve it at kitty parties, anniversaries and potlucks. So, try this recipe now and earn compliments from your friends and family for your amazing culinary skills. Enjoy it with your loved ones. (Recipe: Corporate chef Vaibhav Bhargava, The Drunken Botanist)
2 cup milk
3 litre water
3 cup sugar
1 tablespoon fennel seeds
1 teaspoon green cardamom
2 tablespoon almonds
2 tablespoon pistachios
2 tablespoon watermelon seeds
1 tablespoon poppy seeds
1 teaspoon rose water
2 teaspoon peppercorns
1/2 cup dry rose petals
1 tablespoon refined flour
4 cup sugar
7 tablespoon vinegar
2 litre milk
3 litre water
How to make Thandai Rasmalai
To prepare the thandai: In a bowl, soak the almonds, pistachios and the skinned watermelon seeds for around 3- 4 hours. Once done, drain the water. Add them to a grinder to grind them into a smooth paste.
Next, in a pan roast the green cardamom, fennel seeds (saunf) and the peppercorns over a low flame. Once roaster, blend them into a fine powder.
Next, in a separate boil the milk and add saffron and sugar to it. Keep it aside to cool down for a while and then refrigerate it.
Add all the nuts and powdered spices to it. Then, add the rose petals to it and the thandai is ready.
To prepare the rasmalai rasgullas: start by preparing the chhenna, in 4- 5 cups of water, dilute the vinegar.
Add the diluted vinegar to the the milk and boil them until the milk turns solid in texture.
Once the chenna is ready, add 4- 5 cups of water and some ice cubes to cool it down. Then, strain it to remove the traces of vinegar.
Now, use a cheese cloth to drain the excess water out of the chennna. Transfer it to another container and knead it gently with your hands.
Add the refined flour to the prepared chenna and knead them into a dough. Take a small portion of the dough and make small dumplings from it. Next, prepare the sugar syrup by boiling the sugar in the remaining water.
Add the dumplings in the sugar syrup and boil them for 5- 10 minutes. Now, the rasmalai are ready. Squeeze out the excess sugar syrup from the rasmalai. Lastly, add the chilled thandai to these rasmalai and serve.