Rasmalai is a Bengali delicacy that is very popular among the Indian sweet lovers. Rasmalai- Ras literally translates to “juice” and malai to “cream”. The details post will teach you how to make perfect juicy and soft rasmalai at home that not only taste delicious but also melts in your mouth.
Get started to prepare the all time favourite Bengali delight right in your own kitchen!
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Rasmalai recipe
Rasmalai is one of the popular and delicious Bengali sweet where rasgullas (cottage cheese balls) are soaked in thickened and sweetened milk.
Ingredients
FOR CHENNA
- 1½ ltr toned milk
- 2 tbsp lemon juice
- 2 cup iced cold water
FOR SUGAR SYRUP
- 4 cups water
- 2 cups refined white sugar
FOR THICKENED MILK/ RABRI
- ½ ltre full cream milk
- ½ cup sugar
- ½ tbsp saffron
- ½ tbsp Cardamom
- ½ tbsp almonds(sliced)
- ½ tbsp pistachios (sliced)
Instructions
MAKING THICKENED MILK/ RABRI
- Pour half litre of milk to a heavy bottom pot and boil.
- Add saffron and sugar when the milk comes to boil.
- Add cardamom, almonds and pistachios and give a good stir.
- Reduce the flame to medium. Stir every 2-3 minutes to prevent the milk from scorching at the bottom.
- When the layer of cream comes, just move it aside.
- Boil until the milk thickens and reduce to half the quantity. Set it aside too cool.
MAKING CHENNA
- Bring milk to boil in a pot.
- Add 2 tbsp of lemon juice and stir until the milk curdles.
- If it doesn’t curdle, add more lemon juice and stirs.
- When you see milk curdled completely, switch off the stove and let it rest for 2minutes.
- hen pour cold water to the pot. This will stop the chenna from cooking further and keeps it soft.
- Place a colander over a large bowl and line with a thin cloth to drain the curdled milk.
- Rinse the chenna with cold water to wash the acidic flavor of lemon juice.
- Tie the cloth and squeeze it well to remove the excess whey as much as possible and hang it for 15minutes.
KNEADING CHENNA
- Knead the chenna well to make smooth dough for 3 to 5 minutes.
- Take small portions of this smooth dough and make tiny flat discs.
MAKING SUGAR SYRUP
- Add 2 cups of sugar and 4 cups of water in a wide pot. (Make sure the pot is enough wide to hold all the rasmalai discs).
- Stir to dissolve the sugar and bring it a boil.
- Bring the sugar syrup to a rolling boil on a medium flame.
- Add the flat discs one after the other gently and cover the pot immediately with a lid.
- Cook on a medium flame for 12 to 15 minutes. The syrup must be bubbling and boiling steadily throughout this time. So adjust the flame as needed according to the pot and stove.
- After every 3 minutes gently stir the syrup with the skewer without touching the rasmalai discs. Cover the pot immediately.
- After 15minutes, remove them immediately from the stove to prevent rasmalai discs from cooking further.
- Keep the lid close for 15minutes and let it cool.
- Allow the rasmalai discs to rest and sink in sugar syrup.
ASSEMBLING RASMALAI
- Take off the discs in a plate and let it cool.
- Squeeze them gently between your palms to remove sugar syrup.
- Add these to the cooled thickened milk or Rabri.
- Before serving, garnish rasmalai with chopped nuts.
