Easy Rasmalai at home | How to make Easy Rasmalai at home

By Bindiya Sharma  |  27th Oct 2015  |  
4.4 from 5 reviews Rate It!
  • Easy Rasmalai at home, How to make Easy Rasmalai at home
Easy Rasmalai at homeby Bindiya Sharma
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

623

5

Video for key ingredients

  • How to make Chenna

About Easy Rasmalai at home Recipe

Very easy to do especially during the festive season.

Easy Rasmalai at home

Ingredients to make Easy Rasmalai at home

  • 1 liter cows Milk
  • 200gms sugar(adjust acc. to taste)
  • 100ml curd
  • 300ml water
  • for the rabdi-
  • 1 liter milk
  • 1 tsp rose water
  • 1/4 tsp elaichi Powder
  • 2 pinches saffron
  • 2 tbsp sugar
  • Almonds and cashewnuts- 1/4 cup sliced

How to make Easy Rasmalai at home

  1. Bring the Milk to a rolling boil in a large heavy bottom pan.
  2. Add the curd and let solidify over slow flame till whey separates.Add some chilled water to stop the cooking process.Leave for 2 minutes.
  3. Strain this chenna in a muslin cloth and leave to drip for an hour till whey is completely drained out.
  4. Meanwhile combine the water and sugar to make a sugar syrup.
  5. Once water is completely drained from chenna, then mash well to knead into a smooth dough.
  6. Shape into round balls, flatten slightly.
  7. Let the sugar syrup come to a boil in a pan with a tight fitting lid, once boiling slide in the prepared chenna balls, cover and cook for 15-20 minutes.They will increase in size and become spongy.
  8. Make the rabdi by combining the Milk, sugar, elaichi powder and saffron. Cook till reduced to half.Add the nuts.Taste and adjust the sugar(add the sugar syrup and adjust)
  9. Transfer the prepared chenna balls into a large serving dish, pour rabdi on top and sprinkle the rose water.Let cool.
  10. Chill for the next couple of hours. Serve chilled.

Reviews for Easy Rasmalai at home (5)

Taruna Sethi2 years ago

Hi bindiya, i tried to make rasmalai at home. It wad good but my chena balls were very hard.i dont know why it happened. Can u please guide me.actually i didn't covered the lid while boiling. pleade help me.
Reply
Bindiya Sharma
5 months ago
the chenna has to be from fresh cow milk then they will never be hard

Zeenath Amaanullah2 years ago

Dis is wow..:blush::blush:
Reply

Shoba Bharathraj2 years ago

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Khusum Thakur Khusum Thakur3 years ago

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Namita Tiwari3 years ago

Hello Bindiya, I love the way you simplify the seemingly indimidating recipes. This is another must try very simple recipe from your magic box. I loved the way you made paneer. I too use curd to make paneer. Bookmarked! Thanks!
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