Holi, the festival of colors, is celebrated with great pomp across the country. The festival of Holi is celebrated on the full moon day of the month of Falgun, which usually falls in March. On this day, people apply colors to each other and eat various sweets and dishes. Also, everyone enjoys this festival together.
On the day of Holi, people eat various delicious things in their homes like Gujhiya, Dahi Bhalla, Thandai, and Malpua, which make the taste of this day even more special. In such a situation, the festival seems incomplete without all these. At the same time, you can make Thandai Rasmalai for the guests who come home on Holi this time. It is very easy to make it at home. Let's know its recipe.
Ingredients
To make Thandai Wali Rasmalai, you will need 2 cups of milk, 3 cups of sugar, 1 teaspoon cardamom, 2 teaspoons pistachio and black pepper, water as required, 1 teaspoon fennel, 1 teaspoon almonds, 2 teaspoons watermelon seeds, 1 teaspoon rose water, half cup rose petals, 1-liter milk, 1 teaspoon flour, 5 to 6 teaspoons vinegar and sugar.
Method of making Thandai
Soak watermelon seeds, almonds, and pistachios in a bowl for three to four hours. After this, put them in the mixer and make a paste. Now take a pan and fry cardamom, fennel, and black pepper in it. After this, grind them and make a powder. Now boil milk in a vessel and add saffron and saffron sugar to it. Keep it aside to cool. Now add all the dry fruits and ground spices to it. After this, add rose petals to it. Thandai is ready.
Method of making Rasmalai
To make Rasmalai, add vinegar to 4 to 5 cups of water. Now add it to the milk and heat it until the milk becomes solid. Now keep the chenna in a cotton cloth and squeeze out all the water from it. Keep it in a separate vessel. Now add some flour to the chenna and knead it. Now make a ball of the paste like a rasgulla. After this, boil sugar in water and make syrup. Now put the ras malai in this syrup and boil it for 5 to 10 minutes. Squeeze it remove its extra syrup and serve it by adding thandai on top. Your guests will like this dish.
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