Teachers Day

September 5 In honor of Dr. Sarvepalli Radhakrishnan, a respected scholar, teacher, and the second President of India, whose birthday is on this day.

🌼 Rasmalai Recipe (Serves 4–6)

🧾 Ingredients

For the Rasgullas (Paneer balls):

• 1 liter full-fat milk
• 2–3 tbsp lemon juice or vinegar
• 4 cups water
• 1 cup sugar

For the Rabri (flavored milk):

• 500 ml full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder (elaichi)
• 10–12 saffron strands (optional, for color & aroma)
• 1 tbsp chopped pistachios & almonds (for garnish)
• Rose water or kewra essence (optional) – a few drops

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🍽️ Instructions

Step 1: Make the Chhena (Paneer)

1. Boil 1 liter milk in a heavy-bottom pan.
2. Once it comes to a boil, reduce the heat and add lemon juice or vinegar gradually, stirring gently.
3. When the milk curdles and whey separates, turn off the heat.
4. Strain using a muslin cloth and rinse the chhena under cold water to remove lemony flavor.
5. Squeeze out excess water and hang for 30–40 minutes to drain.

Step 2: Prepare the Paneer Balls

1. Knead the chhena for 7–10 minutes until smooth and soft.
2. Divide into small, smooth balls and flatten them slightly into discs.

Step 3: Cook the Rasgullas

1. In a large pan, boil 4 cups of water with 1 cup sugar.
2. Add the paneer discs gently into the boiling syrup.
3. Cover and cook on high heat for 15 minutes. They will puff up.
4. Remove from syrup and set aside to cool.

Step 4: Make the Rabri

1. Boil 500 ml milk in a wide pan. Reduce to about 2/3rd by simmering on low heat.
2. Stir occasionally to avoid burning and scrape sides for malai.
3. Add sugar, cardamom powder, saffron strands, and nuts. Simmer 5 more minutes.
4. Let it cool slightly, then add a few drops of rose water or kewra essence (optional).

Step 5: Assemble the Rasmalai

1. Squeeze the cooked rasgullas gently to remove excess syrup.
2. Soak them in the warm (not hot) rabri.
3. Chill for at least 2–3 hours before serving.

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🍥 Rasgulla Recipe (Makes 12–15 pieces)

🧾 Ingredients

🧾 Ingredients (Makes ~12 Rasgullas)

For Chhena (Paneer):

• 1 liter full-fat milk
• 2–3 tbsp lemon juice or vinegar
• Cold water for rinsing

For Sugar Syrup:

1 cup sugar

4 cups water

2–3 cardamom pods (optional)

Cook Rasgullas

1. Once the syrup is boiling, gently add all chhena balls.
2. Cover with a lid and cook on high heat for 10–12 minutes.
3. The rasgullas will double in size as they absorb the syrup.
4. Do not open the lid frequently. Stir gently once or twice if needed.

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🔹 Step 5: Cool & Flavor

1. Turn off the heat and let the rasgullas cool in the syrup.
2. Add a few drops of rose water or kewra for added aroma (optional).
3. Refrigerate for at least 1–2 hours before serving.

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🥶 Serving Suggestions

• Serve chilled, as a dessert after meals.
• Garnish with saffron strands or chopped pistachios (optional).

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