Rasmalai | How to make Rasmalai

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ByAshvini Singh
Created on 5th Jul 2017
  • Rasmalai , How to make Rasmalai
  • Rasmalai | How to make Rasmalai (4 likes)

  • 1 review
    Rate It!
  • By Ashvini Singh
    Created on 5th Jul 2017

Rasmalai is an aromatic, flavorful and delicious dish which is very much popular in North Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rasmalai is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rasmalai at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 50 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rasmalai by Ashvini Singh in step by step with pictures so you can easily learn how to cook the perfect Rasmalai at your home without any difficulties. Rasmalai is one of the representative dishes of North Indian which you can serve in any special occasions.

  • Prep Time5mins
  • Cook Time50mins
  • Serves10People

Ingredients to make Rasmalai

  • For The Saffron Flavoured Milk:
  • 5 cups full-fat milk
  • 1/2 teaspoon saffron (kesar) strands
  • 1 tablespoon warm milk
  • 1/2 tablespoon cardamom (elaichi) powder
  • For the Rasgulla
  • 5 cups cow’s milk
  • 1 1/2 tablespoon lemon juice
  • 1 cup sugar
  • For the Garnish:
  • 1 tablespoon pistachio slivers

How to make Rasmalai

  1. Method for the saffron flavoured milk:
  2. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approximately 4 to 5 minutes.
  3. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occassionally and scraping the sides of the pan.
  4. In the meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside.
  5. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.
  6. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well.
  7. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.
  8. For the rasgulla:
  9. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  10. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out.
  11. Strain using a muslin cloth. Discard or store the whey.
  12. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
  13. Repeat step 4 two more times by changing the water in the bowl each time.
  14. Tie and hang it for 30 minutes for the extra water to drain out.
  15. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.
  16. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.
  17. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.
  18. Put the paneer balls into the sugar water and steam for 7 to 8 minutes.
  19. Switch off the flame and allow it to stand in the steamer for 30 minutes.
  20. How to proceed :
  21. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently.
  22. Refrigerate them for at least 30 minutes.
  23. Serve chilled garnished with pistachios and almonds.

Reviews for Rasmalai (1)

Gargi Gulatia month ago
Wow! A very detailed recipe... would love to see some images with steps as well.