Prep Time20 Mins
Cook Time55 Mins
Rasmalai is Bengali delicacy that is extremely popular among Indian sweet lovers. Rasmalai not only tastes delicious but also melts in your mouth. Making perfect soft, juicy and spongy rasmalai at home is not difficult if you follow a proper procedure. If you prepare this Bengali sweet cum dessert rasmalai at your kitchen, it will become your favourite way to satisfy the sweet cravings of your loved ones.
These flattened puffed discs soaked in creamy saffron milk and garnished with your favourite nuts when served chilled soon after a memorable dinner, these juicy delights melt in mouth in no time and leave you with eternal joy to cherish. Sweet tasty recipe from Bengal.
How to make Rasmalai at home like sweet shop
Steps for making Rasmalai at home
Take 1.5 lt cow milk in a heavy-bottomed vessel. Bring it to boil. Cow milk is best for preparing chhena. Avoid using skimmed milk or milk in tetra packs. As soon as the milk boils, simmer the flame. Take 4 tablespoons of vinegar and add 4 tablespoons of water to it. Now pour the mixture gradually in boiling milk and keep stirring using a spatula. Lemon juice can also be added instead of Vinegar. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt or more if required. With yogurt, you don’t need to rinse the chenna in the water later.
After adding vinegar, milk will start curdling. As soon as the milk curdles, switch off the flame. The milk should curdle completely with the green watery whey. Now pour the curdled milk in the muslin lined strainer or bowl. Reserve the whey and add it to your chapati dough or in dals or curries. The whey is very nutritious, so don’t discard it. Wash the chhena with water. This process will remove the flavor of vinegar and tangy taste from the chenna. Now squeeze the muslin cloth with your hands very well, so that excess water is drained from the chenna. Hang it on the kitchen tap for 30 mins to extract excess water from it. Note that the chenna should not have too much moisture nor be too dry as then the rasgulla will break when cooking.
Use a large pot or pan to prepare chashni so that there is enough space for the rasgulla to cook and increase in size. Add 400gm sugar and 1.5 lt water to make sugar syrup. Bring it to boil. Stir so that the sugar dissolves. Add Cardamom pods in sugar syrup. You may add cardamom powder as well. but I prefer Cardamom pods as it keeps the syrup clean.
The kneading process is very important. Chenna has to be kneaded until it turns smooth and uniform without any grains. When you feel your palms becoming a bit greasy, it's time to stop. Don't over knead the chhena. Add one tablespoon of all purpose flour (maida) or cornflour to chhena and knead it again. With the heels of your palms mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead.
Divide the dough into equal portions to make crack free smooth flattened chhena balls. Now take a small portion of chhena and roll it between your palm, give it round shape like a ball and then flatten it like a patty. Don't make them large as they will double in size when cooked.
As soon as sugar syrup starts boiling and bubbling, gently add ras malai pieces gradually one after another.
Keep the flame high in the beginning 10 minutes and keep the pan totally covered so that vapours should not come out easily. The key step is to maintain the heat steadily. The time to cook ras malai will vary depending on the thickness & quality of the pan, the size of the pan, and the intensity of the flame. So the time range can be somewhere between 8 to 12 minutes. The ras malai will puff and double in size. If you keep the lid open for a long time, they will shrink. Always keep the pot covered before turning off the flame. do not open the lid until temperature comes down. There are two ways to check the rasgullas are cooked properly or not. 1. If the rasgulla sinks to the bottom of the vessel and stays there, its cooked. If the rasgulla does not settle down at the bottom and floats on top of the sugar syrup, then you need to cook them further. 2. Press the rasmalai with your finger. If the rasmalai bounces back to its original shape, its done. 3.Don't overcook them. Over cooking may turn rasmalai rubbery or chewy.
Take one litre of full cream milk in another pan for preparing rabri/ rabdi for rasmalai. Boil milk and then lower the flame. Reduce it to one third. Further, add sugar, cardamom powder and finely chopped dry fruits
Whilst the milk is boiling, take 2 tbsp milk from the pan in a small bowl. Let this milk become warm and then add 8 to 10 saffron strands. Stir and keep aside. You can also crush the saffron strands and then add.
Do not thicken the milk to Rabri consistency as the rasmalai need to soak some of the sweetened milk. Now add all the ras malai into the thick saffron milk. Simmer for 3 to 4 minutes. Stir gently. Switch off the flame. Cover and let the rasmalai come to a room temperature. Then chill and Serve rasmalai
Rasmalai is usually served chilled and without any accompaniments. While serving, Also serve the thickened milk with the rasmalai. This recipe of Rasmalai is the traditional method made with reducing milk and thus tastes authentic like the rasmalai served in mithai shops.