Rasmalai | How to make Rasmalai

3 reviews
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BySushreeta Supkar
Created on 22nd Nov 2015
  • Rasmalai, How to make Rasmalai
  • Rasmalai | How to make Rasmalai (45 likes)

  • 3 reviews
    Rate It!
  • By Sushreeta Supkar
    Created on 22nd Nov 2015

About Rasmalai

This is a very delectable dessert prepared in India.

Rasmalai, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sushreeta Supkar. Rasmalai is a dish which demands no explanations, it's a whole world of flavour in itself. Rasmalai is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Rasmalai by Sushreeta Supkar is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Rasmalai.

  • Prep Time0mins
  • Cook Time10mins
  • Serves10People

Video for key ingredients

  • How to make Chenna

Rasmalai

Ingredients to make Rasmalai

  • Milk - 2 litres
  • 1 tbsp vinegar
  • Sugar - 1 teaspoon + half cup
  • Sooji - 1 teaspoon
  • Sugar solution - 1 cup sugar and 5 cups water
  • A pinch of elaichi powder
  • Few strands of Saffron
  • A pinch of yellow food colour
  • Sliced almonds to garnish

How to make Rasmalai

  1. Curdle only 1 litre milk using the vinegar then drain the whey.
  2. Mash the chenna with 1 teaspoon sugar, 1 teaspoon sooji, elaichi powder and a pinch of yellow food colour. Make flat chenna balls. (They will double in size when cooked.)
  3. Boil 1 cup sugar along with 5 cups of water and dip the flat chenna balls into the boiling sugar syrup.
  4. Cook this on a high flame. After one whistle, lower the flame and cook it for another 5 minutes, then turn off the gas. Let it cool down completely.
  5. To make the milk syrup, boil the remaining 1 litre milk with sugar and saffron, make sure to reduce it to half. Let this also cool down completely.
  6. Lightly sqeeze the flat chenna balls and transfer them into the milk syrup.
  7. Garnish with sliced almonds and saffron, serve this rasmalai chilled.

Reviews for Rasmalai (3)

Ritika Jadhav8 months ago
Mice Makings
Reply

Sushreeta Supkara year ago
Reply

revathi prakasha year ago
Yummy n very easy to make, thank u...
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