Rasmalai Recipe

Rasmalai is a dessert originated from Bangladesh. The name rasmalai is the combination of two words in Bengali: rosh means “juice” and molai means “cream”. Rasmalai is prepared with the cheese or paneer which is made with the curdling milk by adding food acids like lemon juice or citric acid. This paneer is also known as “Chhana”. Rasmalai texture is soft and mouth melting. They are so much delicious with juicy milk in every bite. Our rasmalai recipe will guide you how to make soft, juicy and spongy rasmalai for your family and friends. So, let’s start…

INGREDIENTS:

For Milk:

Milk                                1 Kg

Condensed milk           ½ Cup

Pistachio Flakes           1 tbsp for garnishing

Cardamom Powder      ½ tsp

Corn Flour                     2 tbsp

Sugar                              As per taste (if required)

For Rasmalai Balls:

Milk                                1 Kg

Tatri (Lemon Salt)       1 tsp (dissolved into 2 tbsp water)

For Sugar Syrup:

Sugar                              2 Cups

Water                             2 Cups

Cardamom                    4

For Soapnut Syrup:

Soapnut (Reetha)        4

Water                            2 Cups

METHOD:

For Milk:

Boil 1 Kg milk in a wok and add sugar or condensed milk depending on taste. The use of condensed milk and sugar depends on how much you want to sweeten it up. Keep it cooking on medium low flame, dissolve 2 tbsp corn flour in 3 – 4 tbsp water and add it into the milk. Keep stirring until milk becomes dense. Also add cardamom powder and pistachio flakes. Milk is ready for Rasmalai.

For Rasmalai Balls:

Boil 1 Kg milk in a deep wok, turn off the flame and curdle it by adding 1 tsp tatri/lemon salt that you have dissolved in 2 tbsp water. Keep stirring until milk solids separate from the liquid. Now drain all the liquid through a muslin cloth. Pass some tap water from the curdled milk for 1 – 2 minutes and then squeeze it properly. Now mash the chhana or curdled milk with your palm to make it smooth and lump free. After that make small balls out of it. You can make around 8 – 12 rasmalai balls in 1 kg milk depending on the size of the balls.

Rasmalai Recipe

Rasmalai Recipe

For Sugar Syrup:

Dissolve 2 cups of sugar in a deep pan with 2 cups of water. Cook it on medium flame until sugar grains dissolve properly. Also add cardamoms and lower down the heat. Sugar syrup is ready for cooking rasmalai.

For Soapnut Syrup:

Soapnut syrup is used to bring bubbles or froth on the surface of sugar syrup when we cook rasmalai in it. To make soapnut syrup we need to take around 4 soapnuts (reetha) and crack them to take out their shells. We will just use soapnut shells for the syrup not their seeds. Now take 2 cups of water and boil these soapnut shells in it until water reduces to 3 – 4 tbsp. Soapnut syrup is ready.

Rasmalai Recipe

Rasmalai Recipe

Procedure for Rasmalai Recipe:

Cook the rasmalai balls in the sugar syrup on medium high flame. Also add soapnut syrup in it to bring bubbles on the surface. These bubbles and froth are necessary to cook the rasmalai properly. You need to cook rasmalai until it becomes soft, fluffy and 2 times larger is size. If the sugar syrup gets thicker and rasmalai sticks to the bottom then add little water constantly to maintain the thin consistency of the sugar syrup. Once cooked take the balls out from the sugar syrup and put them in a bowl filled with tap water. If the balls are completely cooked inside then they will settle down in the bottom of the bowl otherwise they will float on the surface. Immediately turn over the rasmalai balls in the water bowl so that they can soak water from both sides.

Rasmalai Recipe

You can keep them in water for 20 – 25 minutes. After that squeeze them with your palms to drain all the water and transfer them into the sweetened milk that you have just prepared. Garnish rasmalai with pistachio flakes and keep it inside the refrigerator for 30 minutes. The most delicious rasmalai recipe is ready, serve them chilled.

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