Pineapple Rasmalai

Indian sweets are really good. We call it "Mithai", it literally means sweet in Hindi. I am a big fan of Rasmalai since childhood. Rasmalai is a "chenna" based sweet. "Chenna" is quite similar to ricotta cheese. Its basically prepared with chenna and milk only but we have given traditional Rasmalai a twist with pineapple.




With fresh pineapple, it tastes heavenly. There is no addition of artificial flavors, everything is prepared from scratch and that is the formula of a good dish. This dish is perfect for any festivities or just another day.

Without wasting much time, Let's start




Pineapple Rasmalai


Yield: Half kg

Total time: 1-2 hours


Ingredients


For Pineapple milk mixture

Milk, full fat 1 ltr

Saffron, 7-8 strands

Sugar, 1.5 cup

Salt, a pinch

Mixed nuts, half cup

Pineapple, grated, 1 cup



For Chenna balls

Milk, full fat 1 ltr

Vinegar, any, 1/2 cup

Cornflour, 1/2 cup

Water 1.5 ltr

Sugar 1 cup


Direction


For Pineapple milk mixture

  • Take milk in an open vessel like a pan on medium heat. Add saffron, salt, mixed nuts.

  • Add 1 cup of sugar. Mix everything properly and bring it to a boil. Let it boil for 10 mins. Keep aside

  • Keep another pan on medium heat. Add grated pineapple and half cup sugar to it. cook till jam-like consistency.

  • When both milk and pineapple mixture is slightly cool at room temperature. Mix them both. The pineapple milk mixture is ready.



For Chenna balls

  • Take milk in a saucepan, bring it to a boil. Add vinegar to it and stir properly. Curds will form.

  • Use a cheesecloth to separate water from curds.

  • Mash and knead curds until it has a fine texture. Also, add cornflour and mix. Use hands for the purpose.

  • Shape it into flat discs.

  • Now bring water and sugar to a boil. cook it for 10-15 mins without covering on medium heat.

  • Drop chenna discs into this water one by one and cook for 10 mins by covering the utensil.

  • Discs will get bigger in size. Give a turn to discs in between, cook for another 5-8 mins.

  • Gently squeeze water from the discs, Do it very carefully so that they don't break.

  • Drop the chenna discs into the pineapple milk mixture. Cover it properly with the mixture.

  • Now keep it to chill in the refrigerator for 2 hours at least.

  • Serve chilled.



Note


  • Saffron strands will give a nice color to the Rasmalai.

  • You may use any kind of vinegar to make curds, if you don't have vinegar then lemon juice could also be used.

  • You can reserve some of the pineapple milk mixtures and if your Rasmalai goes too dry you can add it on top while serving.


Download Recipe PDF

I hope you enjoy this super yummy recipe with your loved ones. Kids will love it.

Share some love by stopping by and writing down your thoughts on this delicious recipe. If you try our recipes you may also follow and tag us on Instagram @eatartist.

Let the art of food paint you.

Love, Uma

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