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Rasmalai Recipe.Is a soft, spongy flatten balls made with chenna(cottage cheese) which is soaked in thickened saffron flavoured milk and garnished with nuts.

As Diwali(Deepavali) is coming in a few weeks, I made this delicious sweet which is originally originate in West Bengal. But very famous all over India. Coming to the recipe, I explained making rasmalai in detailed with step by step instructions and with few tips and tricks. This sweet stays good for a week if we store in fridge.You can make Rasgulla in the same process.

WHAT IS RASAMALAI?

Rasamalai is a soft, spongy and juicy milk sweet, which is very famous all over India. It is prepared by curdling the milk and then separating the Chenna which is also known as Paneer or Indian cottage cheese by straining in a muslin cloth.
The strained Chenna is then kneaded well until it is soft and then made into small balls. Then these balls are cooked in syrup until they are soft and spongy. After that, they are soaked in flavoured thick milk for 4-5 hours and garnished with almonds and pistachio.

SHHH COOKING SECRETLY CHALLENGE

This month theme for the challenge is Diwali sweets and savouries which is suggested by Poonam who blogs at Annapurna. She as a wonderful collection of recipe and one of my favourite recipe from her blog is Matar Karanji Recipe.

My partner for this theme is  Mayuri who blogs at Mayuri’s Jikoni. We both exchanged sugar and cardamom as our secret ingredients and we both made milk sweet recipe. She made a delicious Kesar Rasgulla and I love all her recipes in her blog, especially  Chocolate Modak.

A SHORT VIDEO RECIPE

INGREDIENTS USED FOR MAKING RASMALAI RECIPE

Milk – I used whole full-fat milk

Sugar– Granulated sugar

Cardamom powder -Elachi, Used homemade powder 

Saffron– Used to flavour the milk.

Nuts – Almonds and pistachio

Vinegar -Used to curdle the milk for making chenna

RASAMALAI RECIPE WITH STEP WISE INSTRUCTIONS

To make chenna-

• Whole milk – 1 litre(1000ml)
• Vinegar – 2tbsp

For making rabdi-

• Milk -1/2 litre (500ml)
• Sugar- 1/2 cup
• Saffron a few strands
• Cardamom powder- 1/4 tsp
• Chopped nuts- 4tbsp (Almonds, pistachio)
• Yellow food colour (optional)

For sugar syrup-

• Sugar – 1 cup
• Water – 3cups

Preparation:

Making the Chenna

• Heat the whole milk in a wide pan and bring it to boil on medium heat. Stir it at intervals to avoid the milk getting stuck to the pan.
• Switch off the flame and remove from heat.
• Add 2tbsp of vinegar and keep stirring till it curdles and the whey water is separated.

• Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water.
• Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 1hour minutes.

Rabdi making

• Take a wide saucepan and boil milk in it on medium flame stirring occasionally.
• Add sugar and stir it. Keep boiling the milk until it reduces its quantity to 3/4th.
• Now add saffron, yellow food colour and cardamom powder. Mix well.

• Next, add chopped nuts (almonds and pistachio) and boil the milk for a few minutes till the nuts become a little bit soft.
• Turn off the flame and keep aside.

Making Chenna balls

• Transfer the Cheena into a plate and knead for 8-10 minutes until you get smooth dough consistency without any lumps.

• Take a small dough and roll in between in your palms and flatten it without cracks. Repeat the same the remaining dough and keep aside in a plate covered with a muslin cloth.

 Syrup making

• In a wide bottom pan, add sugar, water and bring it to boil.
• Add the prepared chenna balls to the boiling syrup. Cover and cook on high flame for 10-12 minutes.
• Remove the cover and slowly flip them using a spoon. By this time chenna balls will be doubled in size.
• Now again cover and cook for 5 minutes on medium flame.
• Turn off the flame and allow it to cool.

Assembling the rasmalai

• Once it is cooled a bit. Gently squeezed the syrup from balls. Do not remove syrup completely.
• Repeat the same process with the remaining balls and arrange them in a plate.
• Warm the rabdi for few minutes. Now slowly pour on the chenna balls.
• Cover the entire rasmalai with the rabdi milk.

• Rest the Rasmalai at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasmalai will be soft and juicy inside.
• Enjoy this Rasmalai recipe for Diwali with your family and friends.

Notes:

• Use full-fat milk to make the soft rasmalai.
• Add vinegar after removing the milk from the flame.
• Don’t squeeze entire water while making the chenna.
• Make rasmalai balls without cracks.
• Always add chenna balls to the boiling syrup and boil only on high flame.
• When adding rasmalai balls to the rabdi either one of them should be warm.

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Print

EASY RASMALAI RECIPE | HOW TO MAKE RASMALAI

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Rasmalai Recipe.Is a soft, spongy flatten balls made with chenna(cottage cheese) which is soaked in thickened saffron flavoured milk and garnished with nuts.

Course: Dessert, Indian sweets

Cuisine: Indian

Keyword: how to make Rasmalai, Rasmalai, Rasmalai Recipe

Servings: 10 Makes

Author: Pavani

Ingredients

To make chenna-

• Whole milk – 1 litre 1000ml
• Vinegar – 2tbsp

For making rabdi-

• Milk -1/2 litre 500ml
• Sugar- 1/2 cup
• Saffron a few strands
• Cardamom powder- 1/4 tsp
• Chopped nuts- 4tbsp Almonds,pistachio
• Yellow food colour optional

For sugar syrup-

• Sugar – 1 cup
• Water – 3cups

Instructions

Making the Chenna

1. Heat the whole milk in a wide pan and bring it to boil on medium heat.Stir it at intervals to avoid the milk getting stuck to the pan.
2. Switch off the flame and remove from heat.
3. Add 2tbsp of vinegar and keep stirring till it curdles and the whey water is separated.
4. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water.
5. Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 1hour minutes.

Rabdi making

1. Take a wide sauce pan and boil milk in it on medium flame stirring occasionally.

2. Add sugar and stir it. Keep boiling the milk until it reduces its quantity to 3/4th.

3. Now add saffron,yellow food colour and cardamom powder.Mix well.
4. Next add chopped nuts (almonds and pistachio) and boil the milk for few minutes till the nuts becomes little bit soft.
5. Turn off the flame and keep aside.

Making Chenna balls

1. Transfer the Cheena into a plate and knead for 8-10 minutes until you get smooth dough consistency without any lumps.

2. Take a small dough and roll in between in your palms and flatten it with out cracks.Repeat the same the remaining dough and keep aside in a plate covered with muslin cloth.

Syrup making

1. In a wide bottom pan,add sugar,water and bring it boil.
2. Add the prepared chenna balls to the boiling syrup.Cover and cook on high flame for 10-12 minutes.
3. Remove the cover and slowly flip them using a spoon.By this time chenna balls will be doubled in size.
4. Now again cover and cook for 5 minutes on medium flame.
5. Turn off the flame and allow it to cool.

Assembling the rasmalai

1. Once it is cooled a bit.Gently squeezed the syrup from balls.Do not remove syrup completely.
2. Repeat the same process with the remaining balls and arrange them in a plate.
3. Warm the rabdi for few minutes.Now slowly pour on the chenna balls.

4. Cover the entire rasmalai with the rabdi milk.

5. Rest the Rasmalai at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasmalai will be soft and juicy inside.
6. Enjoy this Rasmalai recipe for diwali with your family and friends

Recipe Video

Recipe Notes

• Use full fat milk to make the soft rasmalai.
• Add vinegar after removing the milk from the flame.
• Don’t squeeze entire water while making the chenna.
• Make rasmalai balls with out cracks.
• Always add chenna balls to boiling syrup and boil only on high flame.
• When adding rasmalai balls to the rabdi either one of them should be warm.

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