Rasmalai Recipe
Cook Time
Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: 12
In this recipe, the first syrup is used for cooking the cheese patties. Since this syrup has a bit of flour, it cannot be used for soaking the patties once they are cooked. So we prepare another syrup, this time without the flour.
Ingredients for the chenna:
- 5 cups (1 liter) whole milk
- 1½ tablespoons distilled white vinegar
- FOR THE FIRST SYRUP:
- 1¼ cups (250 grams) sugar
- 2 tablespoons whole milk
- 1 teaspoon maida (refined flour) or pastry flour
- FOR THE SECOND SYRUP:
- 2½ cups (500 grams) sugar
- 2 tablespoons whole milk
- FOR THE RABRI:
- 5 cups (1 liter) whole milk
- 3 tablespoons sugar
- Pinch of saffron threads
Instructions:
- 1. Make the chenna: Place a heavy-bottomed pot over high heat and add the milk. When it comes to a boil, lower the heat to low, add the vinegar, and stir until the liquid whey separates from the solid curds.
- 2. Line a strainer with a double layer of cheesecloth and pour in the whey and curds; drain, then gather the curds up in the cloth and dip the chenna, in the cloth, in a bowl of cold water until it is completely chilled. Squeeze out any excess water and press with your palms until all the water drains away. The chenna should form a ball.
- 3. Transfer the chenna to a plate and divide into 12 portions. Take each portion between your palms and press and roll to form a flat patty. Set aside.
- 4. Make the first syrup: Place a nonstick saucepan over high heat. Add the sugar and 3 cups (600 ml) water and cook, stirring until the sugar is dissolved. When the syrup comes to a boil, add the milk. The scum will rise to the top. Gently spoon off the scum and discard.
- 5. Bring the syrup to a rolling boil. Lower the chenna patties into the syrup. In a small cup, stir the maida into ¼ cup (50 ml) water to make a slurry. Add this to the syrup and stir. Cover and cook for 20 minutes, adding ½ cup (100 ml) water every 5 minutes so that the syrup does not thicken. Remove from the heat and set aside.
- 6. Make the second syrup: Place a nonstick saucepan over high heat. Add the sugar and 2 cups (400 ml) water, and cook, stirring continuously, until the sugar is dissolved. When the syrup comes to a boil, add the milk. The scum will rise to the top. Gently spoon off the scum and discard. Let the syrup cool slightly; it should be warm, not hot.
- 7. With a slotted spoon, remove the chenna patties from the first syrup and put them in the second syrup to soak.
- 8. Make the rabdi: Place a nonstick saucepan over high heat and add the milk. When it comes to a boil, lower the heat to medium and cook, stirring continuously, until the milk is reduced by one quarter. Scrape off the cream that collects on the sides of the pan and drop it back into the milk.
- 9. Add the sugar and saffron, and cook for 5 minutes more. Transfer to a large bowl.
- 10. Remove each chenna patty from the second syrup, gently press to remove excess syrup, and add into the rabdi to soak.
- 11. Chill in the refrigerator for at least 2 hours so the chenna patties absorb the rabdi. Serve cold.
