Rasmalai | How to make Rasmalai

By Sushma Rao  |  28th Feb 2017  |  
5 from 1 review Rate It!
  • Rasmalai, How to make Rasmalai
  • Prep Time

    15

    mins
  • Cook Time

    2

    Hours
  • Serves

    10

    People

4

1

About Rasmalai Recipe

Rasmali is a Bengali delicacy. Spongy cottage cheese is cooked in sugar syrup to give soft and spongy rasagullas. Its mainly with milk,sugar,saffron,pista, almonds and sugar syrup. Rasmalai translates to 'Ras' means juice and 'Malai' means cream.

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 Sushma Rao 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 15 minutes and the time taken for cooking is 120 minutes. This is recipe of Rasmalai is perfect to serve 10 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 1/2 liter Milk
  • 5 cups milk for chenna
  • 3/4 cup liter milk for (rabri/rabdi)
  • 2 to 3 tsp lemon juice or vinegar (mixed with 4 tsp water)
  • 1 1/2 cup sugar syrup for (rabri/rabdi)
  • cardamom, powdered 1
  • Handful of pista and almonds
  • 1 Pinch of safforn/kesar
  • ghee-1 tsp

How to make Rasmalai

  1. For Chenna - Boil 5 cup milk in a pot. When it starts boiling, simmer the flame add diluted lemon juice or vinegar to the milk and stir until the milk curdles completely (add more if needed)
  2. Switch off the flame once the clear whey separates.
  3. Add the Ice cubes and drain in muslin cloth. (Ice cubes are added to stop the curdling at that instant) It prevents the chenna to become hard and helps to get a soft texture.
  4. Wash it well in the running water under the tap to remove the lemon smell and sourness. Squeeze off excess when you make a knot then hang it for 40 minutes.
  5. Add the chenna to a plate and knead well for about 3-5 minutes gently to make it like a soft and smooth dough.
  6. Make smooth equal sized small ball. I made some 20 pieces, you can adjust the number according to the size you decide to get.
  7. Sugar syrup -Bring 3 cups of water to boil with one cup sugar. Stir and add cardamon powder. Add the rasgula to boiling syrup.
  8. Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, keep for another 5 minutes on low flame.
  9. For Rabari -Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.
  10. When the volume reduces almost half, add the saffron soaked in the milk.(Also too much of saffron will spoil the taste, make sure you add just a few strands)
  11. Chop the nuts and fry it in ghee till golden brown and add it to the milk too, add the sugar and simmer for few minutes.
  12. Squeeze the sugar syrup from the rasgullas, squeeze gently
  13. Add it to the milk when it is still hot. Let it get soaked. After cooled down, refrigerate and serve cold.
  14. If the rasmalai turns too thick, you can add a little milk to dilute it.

Reviews for Rasmalai (1)

Preeti Gurung2 years ago

So yum!
Reply

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