Rasmalai | How to make Rasmalai

By Swati Das Patnaik  |  11th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Rasmalai, How to make Rasmalai
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

37

2

About Rasmalai Recipe

Made with cottage cheese.

Rasmalai is one dish which makes its accompaniments tastier. With the right mix of flavours, Rasmalai has always been everyone's favourite. This recipe by Swati Das Patnaik is the perfect one to try at home for your family. The Rasmalai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rasmalai is 10 minutes and the time taken for cooking is 15 minutes. This is recipe of Rasmalai is perfect to serve 5 people. Rasmalai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rasmalai. So do try it next time and share your experience of cooking Rasmalai by commenting on this page below!

Rasmalai

Ingredients to make Rasmalai

  • 1 litre full cream milk for chenna
  • 1 litre milk for rabdi
  • 1 cup sugar
  • oil as required
  • vinegar 3 tablespoon
  • cardamom 4-5 pods
  • Pinch of kesar
  • Kaju, almonds as required

How to make Rasmalai

  1. For rabdi:
  2. Add milk to a heavy bottom pan and boil
  3. Add kesar and sugar when milk boils.
  4. Boil until the milk thickens and reduce to half quantity.
  5. Set this aside.
  6. For chhena:
  7. Boil milk.
  8. Add vinegar and stir until the milk curdles completely.
  9. Drain in muslin cloth.
  10. Squeeze of excess whey.
  11. Hang it for 30 minutes.
  12. Then knead chhena for 3 minutes.
  13. Make small small balls, flatten in your palm.
  14. Fry all flattened balls.
  15. Keep it aside.
  16. Bring 3 cups water to boil with one cup sugar.
  17. When the syrup begins to boil, add cardamom powder.
  18. Then add fried chhena balls cover the lid for 5 minutes.
  19. Take one by one and let them cool.
  20. Squeeze chhena balls in palm to remove the absorbed syrup.
  21. Add them to the rabdi.
  22. Add chopped almonds and cashew.

My Tip:

Serve chilled.

Reviews for Rasmalai (2)

Soumya Sucharita9 months ago

This is rasabali
Reply

Evelyn Shilpa2 years ago

very nice
Reply

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