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Festival Sweet Recipe - Soft and Creamy Rasmalai

Updated on October 29, 2019
hmkrishna profile image

The author hails from South Indian village, situated in the South-West coastal region. He is into farm science and agriculture.

When we move from Bhubaneswar to Cuttack on the highway, sweet stalls are seen on either sides of the highway. Rasgulla of this region is very famous. People here are busy making rasgulla in large quantities to meet the demand of the travellers. Hope that most of the readers will be familiar with rasgulla, here is another variety of sweet, made with similar ingredients. This sweet is rasmalai.

Rasmalai

Rasmalai is combination of two words, ras meaning the syrup and malai meaning the cream. Here syrup means sugar syrup which is of course sweet in taste. And the cream mix the sweet yummy and creamy in colour. It is is a premium sweet it which is easy to make and nutritious to health. It is a good to eat fresh sweet and has a shelf life of one day and a room temperature and environment. It can be refrigerated upto a week.
In this festival season, it would be nice to prepare some rasmalai and share with friends and family. This sweet item is not too strong and not too light and therefore it will be released well during the festival season. Having some sweets will give you energy to be active and enjoy the festival. Natural ingredients will make you happy without any harm.

Ingredients

  • 3 numbers lemons
  • 1 and a half liter milk, with cream
  • One and half a cup sugar
  • 2 to 4 numbers kesar
  • Half a cup condensed milk
  • Some bits of dry fruits
  • 1 gram cardamom

Procedure

Cheese making

Boil 1 litre milk and add lemon till the milk forms lumps.
Now decant the water with a cloth and tie the paneer tight for half an hour.
Now knead it well to make balls
Slightly press the balls.

Sugar syrup

Add one cup sugar to one and half cup water and boil.

Malai

Boil the rest milk and reduce the flame.
Now add the condensed milk sugar and Kesar milk to it and mix well till the mixture becomes a bit thick in low flame. Mix dry fruits and off the flame.

Rasmalai

Now add the paneer balls to it.
And boil it for 5 minutes.
Now remove balls from the syrup and gently press to remove the excess syrup.
Now add balls to the prepared malai.
Keep aside for 15minutes.
Tasty and homemade Rasmalai is ready to eat.

Homemade cheese
Homemade cheese
Condensing the milk
Condensing the milk
Cheese balls in sugar syrup
Cheese balls in sugar syrup
Condensed creamy milk for putting sugar syrup dipped cheese balls
Condensed creamy milk for putting sugar syrup dipped cheese balls

There is no doubt, those who taste it, will demand more. It is a mouthwatering, memorable desert for every special occassion.

Nutrition Facts
Serving size: 80 g single serving
Calories 180
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 6 g30%
Unsaturated fat 2 g
Carbohydrates 18 g6%
Sugar 14 g
Protein 10 g20%
Cholesterol 25 mg8%
Sodium 40 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Halemane Muralikrishna

Comments

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    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      12 months ago from South India

      Thank you for spending time on my article and appreciating the recipe, thank you, Mr. Nikhil.

    • Niks007 profile image

      Niks 

      12 months ago from India

      Rasmalai is my favourite sweet food. I have never tried to prepare it. This article has given a precise knowledge about how to prepare it. I m curious to make it. Mouth-watering pictures and a detailed procedure. I enjoyed reading this article.

    • jnanesh profile image

      Jnanesh Sharma H 

      13 months ago from South India

      Wow, Mouthwatering recipe you have read my mind, as I was planning to eat something sweet this weekend. I will surely try this out on this weekend for sure. Thank you.

    • Suchismita pradhan profile image

      Suchismita Pradhan 

      16 months ago from India

      Your article made me drool

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      16 months ago from South India

      Thank you Mr Swapnil for showing your live to my recipe

    • Swapnil Ghosh profile image

      Swapnil Ghosh 

      16 months ago from Kolkata

      I've always been torn between Rasgulla and Rasmalai. Never thought of making Rasmalai since I did not realise that it is not that hard to make. I am going to try this too. Thanks for sharing.

    • Abitha Deepak profile image

      Abitha 

      16 months ago from Chennai, Tamilnadu

      A complete article with nutrition facts. Rasamalai is one of my favourites, especially when it is mildly sweetened.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      16 months ago from South India

      Thank you Ms Natasha and Ms Prantika, It is nice that you've liked the sweets very much. It is a novelty for the South Indians. Hope more people will try doing it.

    • Prantika Samanta profile image

      Prantika Samanta 

      16 months ago from Kolkata, India

      I'm fond of it and it's a must in the menu when we have any special occasions at my home. It's a common name in the Bengali household. Thanks for sharing the article, as it is one of my favorite desserts and I just had my dinner. It tastes yum and I'm enjoying it thoroughly.

    • Natasha Tungare profile image

      Natasha Tungare 

      16 months ago from India

      I just had my dinner but still my mouth is watering!! Great article! Specially the nutrition fact chart is very informative

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