Rasmalai Recipe | How To Make Rasmalai in Easy Steps

Rasmalai is a Bengali delicious recipe that is very popular among the Indian Sweet Lovers. It is one of the best Indian sweet desserts. Rasmalai, Ras means to a “juice” and malai means to a “cream”. Flattened balls of Chenna, the Indian cottage cheese are dipped in sugar syrup and dunked in sweetened thick condensed milk with a lot of cream consistency. These flattened balls or discs are juicy after soaking up the milk. They are garnished with nuts, chilled and served.

This Rasmalai recipe is very easy to make at home. So today we will learn how to make Rasmalai in some easy steps.

Basic info:

Ingredients:

Procedure:

Step 1

For the chenna, put the milk on the high heat for some time. Now keep it aside to cool slightly to 77°C/170°F.

Step 2

Now Mix the vinegar in one and three-fourth cups of water and add to the milk. Stir it lightly for some time till the milk curdles. Add 3 to 4 cups of water with few ice cubes and stir.

Step 3

Separate the hard milk (chenna) Strain it through a piece of muslin cloth and squeeze to remove all the water. You will have around 250 grams of chenna.

Step 4

Transfer the chenna onto a counter. Mix half teaspoon of refined flour and the corn flour to the chenna. Mold, pressing with the heel of your hand until the mixture becomes smooth.

Step 5

Divide it into 25 portions to make patties, also, take care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.

Step 6

To make the sugar syrup, put the sugar on the heat with five cups of water, stir it continuously till all the sugar dissolves. Now add the milk and let the syrup get boiled. Collect the scum which rises to the surface with a spoon and discard.

Step 7

Now continue to cook the syrup for a few more minutes and Strain the syrup into a bowl.

Step 8

Take one cup of the syrup, keep reserve the rest in a deep & wide non-stick pan and add four to five cups of water to it. When the syrup begins to boil add the chenna patties. Add half the flour-water mixture. The syrup will foam.

Step 9

Slowly shower half a cup of water along the sides of the pan every five minutes so that the syrup does not get thicken. Continue cooking for 15 minutes till the chenna patties spring back when pressed. This is a sign that they are perfectly cooked.

Step 10

Now remove from the syrup with a slotted spoon and place in the reserved syrup.

Step 11

To make the rabdi, boil the milk in a deep, thick-bottomed non-stick pan on high heat. Lower the heat, stir it till it reduced to three fourth of its original quantity. Scrape off the cream that will collect on the sides.

Step 12

Now let the ras malai come to a room temperature then chill and serve ras malai garnished with some sliced almonds or pistachios and saffron strands. You can also serve ras malai warm or at room temperature.