Rasmalai | How to make Rasmalai

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ByAkum Raj Jamir
Created on 4th Mar 2017
  • Rasmalai, How to make Rasmalai
  • Rasmalai | How to make Rasmalai (5 likes)

  • 1 review
    Rate It!
  • By Akum Raj Jamir
    Created on 4th Mar 2017

About Rasmalai

Rasmalai, a popular Bengali delicacy is made of Indian cottage cheese ball which is cooked in sugar syrup and then soaked in sweetened flavored condensed milk. These rasmalais are soft and juicy after soaking in the creamy thicken milk. It just melts in the mouth

Rasmalai, a deliciously amazing recipe to treat your family members. This recipe of Rasmalai by Akum Raj Jamir will definitely help you in its preparation. Surprisingly the preparations for Rasmalai can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Rasmalai is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Rasmalai is just too tempting. Cooking Rasmalaiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Rasmalai is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofRasmalai from Better Butter.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People

Ingredients to make Rasmalai

  • For Rasgulla -
  • Whole milk - 1 litre
  • Curd - ½ cup
  • Ice cold water - 1 litre  
  • Sugar - 1 cup 
  • Water -  2 cups
  • Cardamom powder - ¼ tsp
  • For Rabri - Milk - 2 cups
  • Few saffron strands
  • Sugar - ½ cup
  • Pistachios - 2 tbsp chopped

How to make Rasmalai

  1. We will start by keeping the milk in stove to let it evaporate for the Rabri. And then make the Rasgullas. In a pan add 2 cups milk and bring to boil. Add few saffron strands and ½ cup sugar. Stir every 2 to 3 minutes. Boil until the milk thickens and reduces to half the quantity. Set this aside.
  2. Making Rasgulla - In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  3. Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.
  4. Now knead the cheese well to make into a smooth dough for about 10 mins.
  5. Take small portions of it and roll to tiny balls and flatten it gently. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.
  6. Making syrup and cooking of Rasgullas - Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. Now add the flattened discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done. 
  7. Now take out the rasgullas to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon.
  8. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve Chilled.

Reviews for Rasmalai (1)

usha pandey6 months ago
very well explained!