Description -
Pistachio Rasmalai is basically a creamy, milky syrup made with chenna (cottage cheese) balls. The syrup is made exclusively with milk, sugar, cream, and saffron. The super-soft cottage cheese in the recipe is the essence of the recipe and makes it an ideal dessert for special occasions, always served cold.

Ingredients: - Milk solids (EU origin), vegetable flour, flour (corn and wheat), sugar, pistachio (3%), raising agent: sodium bicarbonate (E 500), artificial pistachio flavoring and food colors: E-102, E-133 (FD&C No. 1).

Preparation and use -
Simple steps for preparation:

• 1 liter of milk
  
• 1 egg
  
• 4-5 teaspoons of cooking oil/ghee
  
• 1/2 to 1 cup sugar (100-200 g) (or to taste)

Laziza Rasmalai Mix: One Pack. Easy Steps:

• Bring the milk to a boil with the sugar and two cups of water.
  
• Beat the egg well.
  
• Mix 4 to 5 teaspoons of cooking oil with the Laziza Rasmalai mixture and mix well. Add about 5 tablespoons of beaten egg and knead well with a spoon until you get a smooth, even dough. (For more information, see below.) If the dough remains dry and stiff, add half a tablespoon of beaten egg. If the dough is too runny to form into balls, let it rest for 1 to 2 minutes.
  
• Form 15 to 18 small oval or round balls and immediately place them in boiling milk. Simmer over high heat for 5 to 10 minutes until they are 3 or 4 times their original size. Dip the balls into boiling milk with a flat spoon and turn them over.

(Please note that if you do not immediately immerse them in boiling milk, they may harden.) 5. Refrigerate before enjoying the delicious Rasmalai.

Note:
1. If the dough becomes too sticky, add a teaspoon of oil or ghee while kneading.
2. To make it easier to prepare the balls, grease your hands with oil or ghee.