Milky White Pearls (Rasmalai) | How to make Milky White Pearls (Rasmalai)

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By Zeenath Amaanullah
Created on 7th Mar 2017
  • Milky White Pearls  (Rasmalai), How to make Milky White Pearls  (Rasmalai)
Milky White Pearls (Rasmalai)by Zeenath Amaanullah
  • Milky White Pearls (Rasmalai) | How to make Milky White Pearls (Rasmalai) (10 likes)

  • 1 review
    Rate It!
  • By Zeenath Amaanullah
    Created on 7th Mar 2017

About Milky White Pearls (Rasmalai)

Rasmalai is a popular sweet in our country. Soft, spongy, melt in the mouth texture of these beautiful white pearls remain unsurpassed till date. Gorgeously divine

Milky White Pearls (Rasmalai), a deliciously finger licking recipe to treat your family and friends. This recipe of Milky White Pearls (Rasmalai) by Zeenath Amaanullah will definitely help you in its preparation. The Milky White Pearls (Rasmalai) can be prepared within 30 minutes. The time taken for cooking Milky White Pearls (Rasmalai) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Milky White Pearls (Rasmalai) step by step. The detailed explanation makes Milky White Pearls (Rasmalai) so simple and easy that even beginners can try it out. The recipe for Milky White Pearls (Rasmalai) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Milky White Pearls (Rasmalai) from BetterButter.

  • Prep Time30mins
  • Cook Time30mins
  • Serves6People
Milky White Pearls (Rasmalai)

Ingredients to make Milky White Pearls (Rasmalai)

  • Full fat milk 2 litres
  • Vinegar 2 tbsp
  • White muslin cloth
  • For the thick milk syrup -
  • Milk 1/2 litre
  • Sugar 1/2 cup
  • Pistachios 4- 5 tbsp slivered
  • For cooking chenna balls -
  • Water 2 cups
  • Sugar 1/2 cup

How to make Milky White Pearls (Rasmalai)

  1. Boil the milk and as soon as it comes to a rolling boil, add the vinegar and switch off the flame as soon as it starts curdling.
  2. Keep it undisturbed and after the whole milk appears to be curdled, rinse with some water to remove any odour of the vinegar. Strain it using a cheese cloth or any cotton cloth. Keep it on the counter with some weight or just hang it down the sink tap.
  3. This is how it looks after 30 minutes. Do not keep it for a long time otherwise it tends to become hard.
  4. Knead it until it's just smooth after removing it in a plate.
  5. Keep it in the refrigerator for sometime. Or until you prepare the thick milk syrup or rabri.
  6. Reduce the milk to half and let it cool. Add sugar to it as per taste.
  7. Meanwhile in a pressure cooker add water and sugar. Switch on the gas and start making the balls. Make small or medium balls as per your choice and drop them all in the cooker and give 4 to 5 whistles. Open the cooker after the pressure settles down.
  8. Do not mix it too hard. With a smooth edged spoon,slowly take them out one by one and transfer these to the thick rabri.
  9. Garnish with lots of pistachios and serve chilled.
My Tip: Full fat milk should be used.

Reviews for Milky White Pearls (Rasmalai) (1)

Manisha Shukla8 months ago
Nice one. Have never tried Chenna pattie cooking in pressure cooker and with whistle. Will try this way. Rasmalaai would be more soft this way.
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