Rasmalai...Bengal Special Sweet | How to make Rasmalai...Bengal Special Sweet

5 reviews
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ByMoumita Malla
Created on 4th Nov 2015
  • Rasmalai...Bengal Special Sweet, How to make Rasmalai...Bengal Special Sweet
Rasmalai...Bengal Special Sweetby Moumita Malla
  • Rasmalai...Bengal Special Sweet | How to make Rasmalai...Bengal Special Sweet (44 likes)

  • 5 reviews
    Rate It!
  • By Moumita Malla
    Created on 4th Nov 2015

About Rasmalai...Bengal Special Sweet

Rasmalai is very popular Indian sweet, now it is also popular in Pakistan and Bangladesh. In Rasmalai, spongy rasgullas or dumpling made with paneer or chena are soaked in sweet, thickened and saffron flavoured milk.

Rasmalai...Bengal Special Sweet is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of West Bengal cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Rasmalai...Bengal Special Sweet at your home. Rasmalai...Bengal Special Sweet by Moumita Malla will help you to prepare the perfect Rasmalai...Bengal Special Sweet at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 40 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Rasmalai...Bengal Special Sweet.

  • Prep Time0mins
  • Cook Time40mins
  • Serves4People

Video for key ingredients

  • How to make Chenna

Rasmalai...Bengal Special Sweet

Ingredients to make Rasmalai...Bengal Special Sweet

  • Milk - 2 Liters + 1 Liter
  • Cashew nuts - 5 (sliced)
  • Almonds (soaked and peeled) - 10 cut into thin sliced
  • A pinch of saffron soaked in 1 teaspoon warm milk
  • Cardamom powder - 1/4 teaspoon
  • Rose water - 1/2 teaspoon
  • Sugar - 2 cups + 1/2 cup
  • Water - 3 Cups
  • Sooji or Semolina - 1 teaspoon
  • Lemon Juice - 1 Full Lemon
  • Pistachios or Pesta - 5 (sliced)

How to make Rasmalai...Bengal Special Sweet

  1. Take a heavy bottomed vessel, add milk. Bring it to boil and keep stirring to avoid burning of milk.
  2. Once the milk comes to a boil, simmer the gas, start adding the lemon juice and keep stirring (if required, add more lemon juice) cook for a few seconds until the milk solids separates from the whey. Switch off the heat.
  3. Pour the curdled milk to the already lined muslin cloth over a strainer, squeeze out all the whey water then rinse chena under the tap water as much as possible.
  4. Now hang the cloth covered chena or paneer on tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze more water from chena or paneer.
  5. After that, remove the cheesecloth from the chenna or paneer. The chenna or paneer should not have too much moisture nor be too dry.
  6. Take the paneer in a wider plate. Add 1 teaspoon sooji or semolina, adding sooji or semolina helps to bind the mixture.
  7. First mix the sooji with chenna and then begin to knead for 5 minutes. Knead it with your palms for 5 minutes to get a smooth texture.
  8. Divide the chenna or paneer into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Prepare all the rasmalai patties in this way.
  9. In the meantime make sugar syrup. Take a large pan, take 2 cups sugar and 3 cups water and bring it to a boil. You have to use a large pot or pan so that there is enough space for the rasmalai to cook and increase in size.
  10. Mix and continue to stir the sugar syrup until it gets dissolved. Do this process on a medium flame.
  11. When the sugar syrup starts boiling, drop rasmalai patties gently into the sugar syrup, drop patties according to the size of your pan. The size of rasmalai will be doubled on cooking in the sugar syrup.
  12. Cover the vessel with a lid. Cook for 15 minutes on high flame. After that cook on medium flame for 10 minutes. Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
  13. Turn of the gas, transfer the Rasmalai patties into a serving bowl without sugar syrup, let them cool. After cooling down you can press the rasmalai patties in your palms, be gentle and don’t apply too much of pressure.
  14. Heat 1 liter milk in a saucepan and bring it to a boil, when milk will start boiling, reduce the heat to medium.
  15. Stir continuously to keep milk from sticking to the bottom of the vessel. Add 1/2 cup sugar and stir till it dissolves and add saffron soaked milk, add cardamom powder.
  16. Cook until it's volume is reduced to half portion. Simmer the heat and drop rasmalai patties into this milk gently. Add 3/4th portion of chopped dry fruits. Cook for 3-4 minutes on low flame.
  17. Switch off the heat, transfer the Rasmalai to the serving bowl one by one with a spatula, pour the milk on them, let them come to room temperature then keep in the refrigerator for 3-4 hours.
  18. After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and 1/4th cup of chopped dry fruits and serve.
My Tip: People can make Rasmalai by store bought paneer also but I prefer to make with homemade fresh paneer.

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