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Photo of Rasmalai by Sushma Rao at BetterButter
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Rasmalai

Feb-28-2017
Sushma Rao
15 minutes
Prep Time
120 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Medium
  • West Bengal
  • Salad

Ingredients Serving: 10

  1. 1 1/2 liter Milk
  2. 5 cups milk for chenna
  3. 3/4 cup liter milk for (rabri/rabdi)
  4. 2 to 3 tsp lemon juice or vinegar (mixed with 4 tsp water)
  5. 1 1/2 cup sugar syrup for (rabri/rabdi)
  6. Cardamom, powdered 1
  7. Handful of pista and almonds
  8. 1 Pinch of safforn/kesar
  9. Ghee-1 tsp

Instructions

  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 (1)  

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Preeti Gurung
Mar-09-2017
Preeti Gurung   Mar-09-2017

So yum!

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