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March 02, 2021

Rasmalai


Rasmalai- Rasmalai is a very famous Indian dessert of Bengal origin. Rasmalai are soft, spongy cottage cheese/Paneer balls soaked in thickened flavored milk. This recipe is made in two parts, first is paneer balls also known as Rasgullaas and second one is saffron/cardamom flavored thickened milk. Garnish your Rasmalai with slivered sliced almonds and pistachio, saffron strand or dry rose flowers, and serve chilled. Rasmalai can be prepared beforehand and store refrigerated up to 5-7 days. For quicker version you can use store bought Rasgullaas also. Do give a try to my version of Rasmalai and Enjoy!!!

Cuisine: Indian | Recipe Category: Dessert & Sweets |  Serving: 12 pc
Prep Time: 1 Minutes | Cook Time: 2 Hours 
| Chill Time: 5-6 Hours


Ingredients

For  Rabri/Ras

1.

Milk

5 cups

2.

Sugar

½ cup

3.

Cardamom powder

A generous pinch

4.

Kesar/saffron

Few strands (soaked in a Tbsp. of milk)


For Rasgullaas

  • Chhenna/Paneer

1.

Milk

5 cups

2.

Vinegar or lemon juice

2 Tbsp.

3.

Ice/Chilled water

1 cup


  • Sugar Syrup (1:4 ratio)

1.

Sugar

1.5 cup

2.

Water

6 cups


For Rasmalai

1.

Almonds, thinly sliced or slivered

2 Tbsp.

2.

Pistachio, thinly sliced or slivered

2 Tbsp.

3.

Dry rose petals

For garnishing

 

 

 


 

Step by Step Instruction: [Hide Images]

For  Rabri/Ras

  1. In a heavy bottom pan add 2 Tbsp. of water and add milk. Water prevents the milk from getting burnt.  Bring the milk to boil on medium flame. 
  2. Soak saffron strands in a Tbsp. of warm milk and keep aside.
  3. When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.
  4. A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.
  5. Also keep scraping the layer of dried milk from the sides and add them back to the milk. 
  6. Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/2 and thickened.
  7. Once milk is thickened almost to your desired consistency, add sugar, cardamom powder and soaked saffron. Give everything a good mix and give it a last boil.
  8. Switch of the flame and keep aside.


For Rasgullaas 

  • Chhenna/Paneer

  1. In a heavy bottom pan add 2 Tbsp. of water and add milk. Water prevents the milk from getting burnt.  Bring the milk to boil on medium flame.
  2. Add vinegar or lemon juice and stir, milk will start to curdle. If it does not, add another Tbsp. of vinegar. Once milk start curdling switch off the flame.
  3. Keep stirring till milk is curdled completely.
  4. Add ice or chilled water and let it sit for 3-5 minutes. This helps the Chhenna from over cooking and makes soft chhenna.
  5. Now pour the chhenna to a strainer lined with a thin cloth. Rinse it under tap water to remove sourness of Vinegar/lemon.
  6. Collect chhenna and wrap it in the cloth. Make a knot of the cloth, squeeze the chhenna as much as possible and hang it for at least 1 hour.
  7. After 1 hour, knead the chhenna using your palm for 10 minutes.
  8. Chhenna will turn smooth and soft. Divide the chhenna 12 equal, make balls and flatten them.
  9.  Keep aside. 
  • Sugar Syrup (1:4 ratio)

  1. In a deep and wide pan add sugar and water. Bring it to complete boil, it will take around 10-15 minutes.

  • Chhenna balls or Rasgullaas

  1. In boiling sugar syrup, drop the chhenna balls, cover and cook for 15 minutes. Always cook chhenna balls covered for uniform cooking. Stir once in between without touching the balls.
  2. The balls will double in size. Once the balls are double in size, switch off the flame.
  3. Let them cool down and do not open the lid until the temperature has come down.
  4. Chill the Rasgullaas and Keep aside


For  Rasmalai

  1. To make Rasmalai, add rabri/ras in a big bowl. Now take out cooled Rasgullaas from the sugar syrup, squeeze and add it to Rabri.
  2. Mix gently and add half of slivered almonds and pistachio.
  3. Chill the Rasmalai in the refrigerator overnight or for at least 5-6 hours.
  4. Garnish Rasmalai with remaining almond, pistachios, few saffron strands and dry rose petals before serving.
  5. Rasmalai is ready to serve. Enjoy!!!











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