Rasmalai Recipe | How to Make Rasmalai | Bengali Rasmalai Recipe

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 soking 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 mesmerised and would long for more.

 

AuthorShweta KumariDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

For the Saffron flavoured milk
 1 l Cow milk full cream
 ½ tsp Saffron (kesar) strands
 1 tbsp Warm milk
 ¼ cup Sugar
 ½ tbsp Cardamom (elaichi) powder
For the Garnish
 1 tbsp Pistachio
 1 tbsp Almond (badam)
 1 tbsp Cashewnut
For the Rasgulla
 1 l Cow milk
 ½ tbsp Lemon juice or citric acid
 1 cup Sugar
 4 cups Water

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
 1 l Cow milk full cream
 ½ tsp Saffron (kesar) strands
 1 tbsp Warm milk
 ¼ cup Sugar
 ½ tbsp Cardamom (elaichi) powder
For the Garnish
 1 tbsp Pistachio
 1 tbsp Almond (badam)
 1 tbsp Cashewnut
For the Rasgulla
 1 l Cow milk
 ½ tbsp Lemon juice or citric acid
 1 cup Sugar
 4 cups Water

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

Rasmalai Recipe

Rasmalai Recipe
Rasmalai Recipe
Rasmalai Recipe

Rasmalai Recipe

Rasmalai Recipe

One Comment Add yours

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