Rasmalai is a Bengali delicacy that is very popular among the Indian sweet lovers. Rasmalai literally translates to “juice” and malai to “cream “, flattened balls of chhena , the Indian cottage cheese are cooked in sugar syrup and dunked in sweetened thick condensed milk that is of cream consistency. These flattened balls or discs are juicy after soaking up the creamy thick milk. They are garnished with nuts, chilled and consumed. They are a melt in the mouth with juicy cream in every bite. They are so delicious that anyone who tastes these get mesmerized and would long for more. I hope you will give this a try and let me know how it turns out for you.
Yields5 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
For the Saffron flavoured milk
1lCow milk full cream
½tspSaffron (kesar) strands
1tbspWarm milk
¼cupSugar
½tbspCardamom (elaichi) powder
For the Garnish
1tbspPistachio
1tbspAlmond (badam)
1tbspCashewnut
For the Rasgulla
1lCow milk
½tbspLemon juice or citric acid
1cupSugar
4cupsWater
For the Saffron flavoured milk
1
Boil the milk in a deep non stick pan on high flame, while stirring twice in between ,this will take approx 4 to 5 minutes
2
Reduce the flame to medium and cook gor 15 minutes or till the milk reduces to half its quantity, while stirring time to time and scraping the sides of the pan
3
Meanwhile, combine the saffron and warm milk in a small bowl mix well and keep aside
4
Add the sugar to the boiling milk, mix well and cook on medium flame for 2 to 3 minute
5
Add saffron milk and cardamom powder mix well
6
Switch off the flame and add some nuts and mix well
7
Keep aside to cool for 20 minutes
For the Rasgulla
8
Boil the milk in a pan on a high flame,while stirring twice in between ,this will take approx 4 to 5 minutes
9
When milk comes to rolling boil,add citric acid or lemon juice
10
Mix gradually and stir continuously using spatula.Turn off the flame when solid milk portion and liquid whey portion will start to separates completely
11
Spread plain muslin cloth over large strainer and transfer overit and drain the whey
12
Place the muslin cloth with the paneer in a bowl then rinse it in running water or pour 2 to 3 glass glass of plain water and mash it gently 1 to 3 minutes
13
Drain water and place paneer in a muslin cloth.Squeeze it gently to drain the excess water and hang it for 30 to 45 minutes to get the right amount of moisture
14
Untie the muslin cloth and transfer paneer to a plate
15
Crumble it with hand ,it should be crumbly and little moist
16
Knead it using hand until it all comes together like dough and it starts to relese some fat your palm will turn little greasy
17
Divide the paneer into equal portions and roll each portion into a small ball
18
between your palms and flatten it lightly and gently keep aside
19
Add 5 cups of water in a pressure cooker or steamer, add the 1 cup sugar and bring to a boil, while stirring occasionally so that sugar dissolves completely
20
Put the paneer balls into the sugar water and cover and steam 6 to 8 minutes
21
Switch off the flame and allow it to stand in the steamerfor cooling
22
Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms
23
Add them to the saffron flavoured milk and stir gently
24
Refrigerate them for at least 15 minutes
25
Now Rasmalai is ready serve chilled garnished with pistachios , almonds and cashew nut
Ingredients
For the Saffron flavoured milk
1lCow milk full cream
½tspSaffron (kesar) strands
1tbspWarm milk
¼cupSugar
½tbspCardamom (elaichi) powder
For the Garnish
1tbspPistachio
1tbspAlmond (badam)
1tbspCashewnut
For the Rasgulla
1lCow milk
½tbspLemon juice or citric acid
1cupSugar
4cupsWater
Directions
For the Saffron flavoured milk
1
Boil the milk in a deep non stick pan on high flame, while stirring twice in between ,this will take approx 4 to 5 minutes
2
Reduce the flame to medium and cook gor 15 minutes or till the milk reduces to half its quantity, while stirring time to time and scraping the sides of the pan
3
Meanwhile, combine the saffron and warm milk in a small bowl mix well and keep aside
4
Add the sugar to the boiling milk, mix well and cook on medium flame for 2 to 3 minute
5
Add saffron milk and cardamom powder mix well
6
Switch off the flame and add some nuts and mix well
7
Keep aside to cool for 20 minutes
For the Rasgulla
8
Boil the milk in a pan on a high flame,while stirring twice in between ,this will take approx 4 to 5 minutes
9
When milk comes to rolling boil,add citric acid or lemon juice
10
Mix gradually and stir continuously using spatula.Turn off the flame when solid milk portion and liquid whey portion will start to separates completely
11
Spread plain muslin cloth over large strainer and transfer overit and drain the whey
12
Place the muslin cloth with the paneer in a bowl then rinse it in running water or pour 2 to 3 glass glass of plain water and mash it gently 1 to 3 minutes
13
Drain water and place paneer in a muslin cloth.Squeeze it gently to drain the excess water and hang it for 30 to 45 minutes to get the right amount of moisture
14
Untie the muslin cloth and transfer paneer to a plate
15
Crumble it with hand ,it should be crumbly and little moist
16
Knead it using hand until it all comes together like dough and it starts to relese some fat your palm will turn little greasy
17
Divide the paneer into equal portions and roll each portion into a small ball
18
between your palms and flatten it lightly and gently keep aside
19
Add 5 cups of water in a pressure cooker or steamer, add the 1 cup sugar and bring to a boil, while stirring occasionally so that sugar dissolves completely
20
Put the paneer balls into the sugar water and cover and steam 6 to 8 minutes
21
Switch off the flame and allow it to stand in the steamerfor cooling
22
Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms
23
Add them to the saffron flavoured milk and stir gently
24
Refrigerate them for at least 15 minutes
25
Now Rasmalai is ready serve chilled garnished with pistachios , almonds and cashew nut
Notes
Rasmalai Recipe | How to Make soft spongy Rasmalai at Home | Easy Rasmalai Recipe | Authentic Bangali Rasmalai Recipe
I have noticed you don’t monetize your blog,
don’t waste your traffic, you can earn additional bucks every month
because you’ve got high quality content. All the best!
AuthorShweta KumariCategoryDesserts, Indian, sweet dishDifficultyIntermediate
![IMG_4468[1]](https://rasoiexpert.com/wp-content/uploads/2017/12/IMG_44681.jpg)
I have noticed you don’t monetize your blog,
don’t waste your traffic, you can earn additional bucks every month
because you’ve got high quality content. All the best!
Thanks
Hi thanks a lot for following the blog, i am glad to know they are useful.
An awesome recipe.I love it.
Thank you for liking
Hi Thanks a lot for following the blog, glad to know they are useful