Rasmalai recipe (step by step) – Recipes Plaza

Another one of my favorite desserts is Rasmalai. Rasgulla, or sweetened paneer balls, are used to make this traditional Bengali dish. They are steeped in sweetened, thickened milk that has been flavored with saffron and cardamom.

It basically originates from the eastern part of India and is known by various names including rossomalai, ras malai, or rasa malei.

it is an extremely popular juicy dessert and is typically served after a satisfying lunch or dinner meal, but can also be served after a lip-smacking chaat snack meal.

The biggest problem that people face while making rasmalai at home is that the rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your mouth – that’s when you know you have made the perfect rasmalai.

A creamy, luscious dessert that completely melts in your tongue is the end product. Use my simple, step-by-step instructions to make this soft and delicious rasmalai dish.

Ingredients of Rasmalai

for chenna:

• 2 litre milk
• 2 tbsp vinegar or 4 tablespoons lemon juice
• 1½ cup sugar
• 7 cup water

for rabdi:

• 1-liter milk
• few saffrons
• 1 teaspoon Corn flour
• ½ cup sugar
• ¼ tsp cardamom powder
• 2 tbsp nuts (chopped)

Instruction for Rasmalai

Make Rasmalai balls

1. Boil milk in a heavy bottom pan.
2. keep stirring in between to prevent it from burning.
3. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
4. add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
5. add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
6. If you are using lemon juice then, Add lemon juice till the milk curdles completely.
7. drain off the water over the cheesecloth. you can use any clean cloth here.
8. Rinse it under tap water so that there’s no trace of lemon juice or vinegar in it.
9. Now tie chhena in the cloth. Squeeze it gently to remove excess water and hang it over the hook (or tap) for around 30-45 minutes to drain the excess water.
10. After about 30 minutes, untie the cloth and transfer chhena to a plate.
11. using the palm, start to knead gently.
12. To remove excess moisture, press chenna gently between paper napkins. (If it has too much moisture, rasmalai may break while cooking.)
13. knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
14. When the chena is smooth you should be able to make smooth balls out of it.
15. Divide it into equal portions. Make a small ball from each portion, press it gently between your palms to flatten it, and turn it into a round ball.

 boil rasmalai in sugar syrup:

1. firstly, in a large vessel, take 1½ cup sugar, and 7 cup water.
2. stir and dissolve sugar.
3. Now boil the water for 5 minutes or until the syrup turns slightly sticky.
4. Drop the balls in boiling sugar syrup and cook for 15-17 minutes after covering. The balls will double in size by then.
5. Transfer it gently to a large bowl and let it cool to room temperature for 1-2 hours.
6. After that drain each ball and press gently between two spoons to remove excess sugar syrup.

Making Rabdi

1. pour 1-liter milk into a heavy-based pan (thick-bottomed pan) and heat it over medium flame.
2. Soak few strands of saffron in a tablespoon of warm milk and set aside.
3. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
4. Cook until its quantity reduces to half; it will take around 15-minutes.
5. Mix 1 teaspoon of corn flour with 1 tablespoon of water and make sure that it doesn’t have any lumps and add the corn flour-water mixture
6. Also, add cardamom powder and soaked saffrons. Also, add finely chopped nuts [if using].
7. Mix and switch off the flame.

soak rasmalai in rabdi:

1. Add drained balls to the thickened milk
2. Transfer it to the serving bowl
3. Let it cool to room temperature and then place it in the refrigerator for at least 2-3 hours.
4. Serve chilled ras malai as a dessert.

Tips and Variations

• firstly, the rasmalai stays good for 5-7 days when refrigerated.
• Chhena should have the right moisture consistency (a little moist and not dry) to make perfect balls
• also, use full cream cows milk for the best quality chenna.
• finally, do not overcook the rasmalai recipe as it turns hard.
• For the flavorings you can skip any one or try to have your own combinations from – green cardamom powder, saffron, rose water or kewra water.
• The recipe can be scaled up for a larger serving.

Serving suggestions

Serve rasmalai as a sweet dish along with meal or as a dessert after dinner.

Nutrition

Also read: Fruit Custard Recipe (step by step)

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