Namaste!! Today I would Like to share how to make perfect, soft & creamy Rasmalai which melts in your mouth. Rasmalai is a Bengali sweet from national cuisine of India, Bangladesh and Pakistan. This dessert’s original name Rossomalai which spelt as Rasmalai over time, as its name suggests Ras means Juice and Malai means cream made of milk. We see this classic royal dessert in lot of Indian weddings and special occasions. I used to enjoy eating this delicious sweet for 30 to 40 INR per piece in Indian sweet shops during my childhood.
People who love desserts like me can enjoy preparing rasmalai because, this is prepared very similar to rasgulla but served with thick creamed milk flavored with a choice of nuts. Mainly, the advantage of this recipe is that chena balls can either be served as rasgulla if served with sugar syrup and as rasmalai if served with rabdi and also, it lasts for weeks if stored in the refrigerator in an airtight container.
Firstly, Rasmalai is a simple dish to make, please don't get into the trap of thinking it takes a lot of effort to make. Mainly, this recipe is a three-step process,
- Making chena
- Boiling chena patty
- Preparing rabdi
- 1.5 liters milk, full fat / cow milk
- 1 cup sugar
- pistachios, finely sliced
- almonds, finely sliced
- 1 pinch saffron
- 1/2 teaspoon cardamom powder
- 1 lemon
Tips and tricks for a perfect rasmalai
- Only use fresh full cream/whole milk preferably cows milk for rich creaminess.
- Knead the chena properly till it forms like a soft dough and no granules are present and also make sure you do not over knead as chena will start releasing oil, resulting in hard rasmalai.
- While rolling chena balls, make sure you do not have any cracks in it. otherwise, the chena balls would break and dissolve in sugar syrup while boiling.
- The chena balls will double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls in sugar syrup.
- Chena balls should completely immerse in sugar syrup and balls should not touch the bottom of the pan.
- Take 1 liter of milk and start boiling it. Don't add water in this to avoid more whey water after curdling milk.
- Take 1 full lemon juice or vinegar and dilute with some water and then add into boiling milk.
- Give it a quick mix and we can see milk starts gradually curdling.
- Keep stirring until milk completely curdles and whey water gets separated. This is a good indication to turn off the stove.
- Strain the chena with the help of muslin cloth. Pour some normal water to remove sour lemon juice taste from it.
- Tie the cloth and let it rest for 20 mins till all excess whey water is strained.
- First crumble chena and then start kneading chena for 10 mins by ensuring no lumps present in it until it become a nice soft mixture.
- Start making small chena balls by rolling in between your palms and flatten it for rasmalai shape. Make chena balls small in size because when it starts boiling in sugar syrup it will double in size.
Boiling Chena Patty
- For making sugar syrup, heat the pan pour 4 cups of water and add 1 cup of sugar.
- Stir it in between until sugar is completely dissolved into water. Once, sugar syrup begins to boil then gently add chena balls into it.
- Cover with a lid and let them cook for 15 mins on medium flame till they double in size.
- In-between try to turn the chena patty after every 5 mins so that patty will be cooked from both sides evenly.
- Once this chena balls are cooked remove them from sugar syrup and place them into chill water for the next 15 mins.
- Take 1/2 liter of milk into a thick bottom pan and once milk is hot add pinch of saffron.
- Boil the milk on low flame for 15 to 20 mins.
- Once milk is thick then add 1/4 cup of sugar, 1/2 teaspoon of cardamom powder, sliced almonds, sliced pistachios, and sliced cashews if you like.
- Gently stir it until sugar dissolves and once milk becomes 1/3 of its quantity turn off stove.
- Let the rabdi get warm then take chena patty from chill water then squeeze excess water and place it into rabdi. Make sure rabdi is not too hot.
- Finally, Rasmalai is done. Most important is chill rasmalai for at least 6 hours before you serve.
Please do try and let me know how it is in comments section below.
© 2020 Priya Mohan