Rasmalai | How to make Rasmalai

By Sushreeta Supkar  |  22nd Nov 2015  |  
4.7 from 2 reviews Rate It!
  • Photo of Rasmalai by Sushreeta Supkar at BetterButter
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

254

2

Video for key ingredients

    About Rasmalai Recipe

    This is a very delectable dessert prepared in India.

    Rasmalai, a succulent delicacy which is famous all over the world. Rasmalai is one dish which makes its accompaniments tastier. With the overflow of flavours, Rasmalai has always been everyone's favourite. This recipe by Sushreeta Supkar is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Rasmalai, just the perfect situation when you realise that you need to know how to make the perfect Rasmalai. So, at that time you can try out this delicious recipe by Sushreeta Supkar. The recipe of Rasmalaiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Rasmalai is 10 minute. This recipe of Rasmalai is perfect to serve 10. Rasmalai is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

    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 (2)

    Ritika Jadhav3 years ago

    Mice Makings
    Reply

    Sushreeta Supkar4 years ago

    Reply

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