Rasmalai/How to make Rasmalai14 Jun, 2017
- Servings : 12 pieces
- Prep Time : 2 hrs
- Cook Time : 40 min
Rasmalai is very popular Indian dessert, which is specialty from Bengal, normally consist paneer balls immersed creamy milk flavor with cardamom powder, saffron, and dry fruits. This sweet treat prepared in almost every occasions and festival.
The Trick of the making of good rasmalai is to make soft paneer by mashing paneer well to get soft balls that can be done by the grinder or with palm, dipped into the boiling sugar syrup and then soaked in the creamy sweet milk.
Rasmalai is very delicious sweet I have ever tasted and believed me it's very easy though it’s a lengthy process but result is just lip smacking
Rasamalai can be prepared in different ways: from scratch, from ricotta cheese, by readymade rasgullas
Today I have prepared from scratch means from milk. It consists three steps:
1. Preparing paneer/Chenna at home,
2. Prepare a disc from the paneer
3. Soaked in creamy sweet milk
STEP 1: HOW TO MAKE PANEER/CHENNA AT HOME
Paneer is Indian cheese which known as cottage cheese. Paneer prepared by adding food acid (lemon, vinegar, and curd/yogurt) into hot milk to separate the curd from the whey.
Paneer is very versatile that can prepare any curries, appetizers, snacks and salad. It takes only 30 min to make soft and healthy paneer at home. To get perfect soft paneer should use good quality of milk
STEP 2: PREPARING PANEER BALLS/DISCS
In this process generally, mash the paneer till it becomes smooth and leaves its fat. Then make equal sized ball/disc and cook in boiling sugar syrup for about 15 min.
You can add any flavor (Star Anise, Rose Water, and Rose Essence) while cooking in the water. You also can add 1 tbsp. cornstarch to make it spongier but it optional.
STEP:3 Preparing Creamy Sweet Milk:
In this process reduce the milk till half of its original quantity on a low flame that takes a time. You need to stir occasionally to make sure that doesn't stick at the bottom of the pan and add dry fruits. The consistency of rabri for ras malai is a bit thin then you serve with shahi tukda, jalebi or serve as it.
You can use condensed milk for cut down the time. Both taste delicious like a heaven.
Creamy Sweet Milk
Milk 4 Cups Saffron 7-8 strands Sugar 4 Tbsp. Almond 1 Tbsp. Cashews 1 Tbsp. Cardamom powder ¼ tsp. (3 No.)
Sugar 1cup Water 4 cups
Whole Milk 4 Cups White Vinegar 2-3 TBSP
Heat the milk in a heavy bottom pan over the medium-high flame, stir frequently to make sure milk don’t burn on the bottom of the pan. Once the milk comes to boil, switch off the flame and wait for 3-4 min till the milk temperature cool down a bit.
Now add 1 tbsp. vinegar and stir the milk gently, milk should start curding if not add more vinegar little at a time till milk completely curdle (you can see greenish color water/ whey).
Once the milk fat has separated from the whey, drain the whey using a strainer line with a muslin cloth.
Gather the cloth with curds and rinse it under tap water so that there is no trace of vinegar.
Gather the cloth with curds, squeeze all excess whey, tie a knot and hang it for another 30 – 40 min.
Chenna is ready. Place chenna in a flatten plate or any flat surface. Knead paneer by dragging the palm of your hand on the paneer
Knead paneer well until your hand becomes oily. That process takes 9-10 min. Now divide the paneer into equal portions and make a ping pong size balls. Ensure that there are no cracks. Then flatten the balls into the disc shape.
In Meanwhile heat 1-cup sugar and 4-cup water in the large saucepan over medium flame and bring to boil
Now add few drops of rose essence. Now gently drop the disc into the boiling sugar syrup. Cover the lid and cook for 18-20 minutes.
After 10 -12 mins you will notice rasgullas get double in its original sizes.
After 20 min switch off the flame. Let it cool and soak in sugar syrup for 1 – 2 hrs. To check whether rasgullas are cooked or not: take out a ball/discs and drop into a cup filled with fresh water, if it is sink means rasgullas are ready. Now take the rasgullas from the syrup and squeeze out excess sugar syrup gently in between your hands. In a small bowl add saffron along with 2 tbsp of milk and let saffron dissolve.
Heat four-cup milk in the heavy bottom pan on the medium high heat. Once it starts boiling slow down the flame on low-medium heat. Keep stir till it reduces to 2 cups. Make sure frequently stir the milk as milk burn easily at the bottom of the pan and add saffron.
Take another pan over medium heat add chopped nuts and sauté till gives some fragrance. Meanwhile, stir the milk.
Now add cardamom powder and sugar in the boiling milk.
Now add these nuts to the boiling milk. Add roasted nuts to the boiling milk. Drop rasgullas in the creamy mixture and cook it for another 3 -4 min so that rasgullas absorb the milk. Switch off the flame and let it cool completely and chill it.
Yummy Yummy Rasmalai is ready. Serve chill and get compliments
1. For the soft texture should use good quality milk.
2. Stir gently while curdling the milk, so that curdled milk should not stick to the bottom of the pan.
3. Instead of vinegar lemon juice can be used.
4. The quantity of vinegar varies, starts with 1 tbsp. wait for 20 25 sec and then add little by little and keep stir.
5. The whey water can be used for making chapatti dough, which makes chapatti soft.
6. Use the wide pan to cook discs/ balls. There should be enough space in the pan because balls/discs double in size.
7. If you see balls are settling down while cooking means sugar syrup is getting thicker then add more water.
8. To check whether rasgullas are cooked or not: take out a ball/discs and drop into cup filled with fresh water, if it is sink means rasgullas are ready
9. Don’t add too much of saffron otherwise it ruins the taste
10. Saute the nuts is totally optional.
11. Rasgullas should cool down to room temperature before adding in the creamy milk
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