Rasmalai | How to make Rasmalai

By Shilpa Dubey  |  28th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Rasmalai, How to make Rasmalai
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

10

2





About Rasmalai Recipe

Home made rasmalai

Rasmalai is an authentic dish which is perfect to serve on all occasions. The Rasmalai is delicious and has an amazing aroma. Rasmalai by Shilpa Dubey will help you to prepare the perfect Rasmalai in your kitchen at home. Rasmalai needs 30 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rasmalai. This makes it easy to learn how to make the delicious Rasmalai. In case you have any questions on how to make the Rasmalai you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shilpa Dubey. Rasmalai will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Rasmalai

Ingredients to make Rasmalai

  • 2-3 lits milk
  • 300 grm sugar
  • 3-4 tsp lemon juice
  • 1/2tsp cardamon powder
  • 1tsp semolina
  • water
  • 1/2 cup soaked and chopped pistachos
  • 1/2 cup soaked and chopped almonds
  • Strands of kesar
  • 1tsp fennel powder
  • 1/2 tsp white pepper optional
  • Yellow food color

How to make Rasmalai

  1. Boil 1 lits of milk and add 3-4 tsp of lemon juice to it to make Chennai out of it.
  2. Once the chenna is ready drain it with the help of muslin cloth and allow excess of water to drain from it by keeping heavy weight over it for 5 mins.
  3. Till then take 1-2 tsp of sugar and add some cardamon powder to it and make powder of it.
  4. Once the chenna is cooled take it in a large vessel and start kneading it with hand till it becomes soft and smooth. This will take around 5-7 mins Once you feel that chenna has became soft add 1 tsp of rawa and sugar n cardamon powder to it.
  5. Again knead it for around 10-15 mins to make it more soft and smooth. Make sure that sugar cardamon n rawa get mixed with it properly. Now u can add some yellow food color to the smoothened chenna to giv it a yellow color. After adding the color again knead it for 5 mins
  6. Take a big vessel or pressure cooker add around 100 grm of sugar and water and make sugar syrup of it. Bring it to boil. Sugar syrup should not be very thick.
  7. Make small flattened balls from the chenna n put it in the boiling sugar syrup. And pressure cook it for 5-7 mins on low flame. Make sure that Cooker should not whistle.
  8. Allow it to cool on its own. Once it is cooled u can chk it and your soft spongy flattened rasgullas are ready for rasmalai.
  9. Take remaining 2 lits of milk and bring it to boil. Keep stirring it continuously. Add remaining sugar to it. N keep on low flame. Add remaining ingredients like fennel powder, pistachios, almonds and few kesar strands.
  10. You have to reduce the milk to half of it original quantity. Once the milk is reduced to half of its quantity switch off the flame and allow it to cool.
  11. When this milks is cooled down add the flattened rasgullas to it. Rasgullas should be drained slightly so that the excess of sugar from rasgullas is removed.
  12. Your yummie rasmalai is ready. Garnish it with few more pistachios and almonds and serve it chilled.

My Tip:

Use whole milk for chenna as well as to reduce the milk. It gives good flavour as well as makes rasgullas soft and spongy. Chenna should be kneaded properly so that it bcums smooth and soft.

Reviews for Rasmalai (2)

Taahira Laiqa year ago

looks amazing!
Reply

Shilpa Dubeya year ago

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