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 - 2tablespoon
For making rabdi-
- Milk -½ litre (500ml)
- Sugar- ½ cup
- Saffron a few strands
- Cardamom powder- ¼ teaspoon
- Chopped nuts- 4tablespoon (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 2tablespoon 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 ¾th.
- 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.
DELICIOUS DIWALI RECIPES
- Whole milk – 1 litre 1000ml
- Vinegar – 2tablespoon
- Sugar – 1 cup
- Water – 3cups
-
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 2tablespoon 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.
-
Take a wide sauce pan 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 ¾th.
-
Now add saffron,yellow food colour and cardamom powder.Mix well.
-
Next add chopped nuts (almonds and pistachio) and boil the milk for few minutes till the nuts becomes little bit soft.
-
Turn off the flame and keep aside.
-
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 with out cracks.Repeat the same the remaining dough and keep aside in a plate covered with muslin cloth.
-
In a wide bottom pan,add sugar,water and bring it 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.
-
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
Recipe Video
- 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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I have just fallen in love with your recipe. I totally admire the way you have detailed the process of making the rabdi , sugar syrup as well as the rasgulla ... the outcome looks so delicious and lipsmacking. I am sure all at home must have enjoyed.
Thank you, Priya. Yes everyone in my home loved it.
Who can resist such a delectable looking Rasmalai ! You have done it so perfectly. Love the gorgeous color saffron has lend to the dessert.
Thank you, Poonam.
Rasmalai looks so soft and spongy.. these are so inviting Pavani perfect festive treat! Nice video showing all the steps sp clearly.
Thank you, Swati.
Rasmalai looks so tempting Pavani. You're tempting me make rasmalai right away. They look so soft and spongy at the same time. Lovely Diwali recipe.
Thank you.
Your raamalai actually looks incredibly soft and delicious! Just like sweet and soft clouds! And very easy to follow instructions too. I'll try this very soon.
Thank you Maria.
The Rasmalai looks just perfect! The rabdi is creamy and decadent, the chhena balls soft and spongy. I love how you make the recipe look super easy. 🙂
Thank you, Priya.
These super soft rasmali looks irresistible. I am a sucker for rasmalai. Saffron adds a nice colour to the ras.Your recipe sounds so easy.
Thank you, Preethi.
Yummy and delicious. Love your step by step procedure and clicks for rasmalai. Looks rich and creamy.
Thank you, Renu.
These rasmalai look so spongy and delectable. Step by step pictures with description is so helpful to follow a recipe. Great work and photography is also good.
Thank you, Anu.
We use to have rasmalai regularly when we are in Odisha. It's been long i dint had your recipe mainly pics me to have some soon . They looks super tempting with creamy and spongy texture.
Thank you.
Such a delectable looking Rasmalai pavani !
Love the gorgeous color in this dessert which is due to the saffron ....
Thank you Sasmita.
Love rasmalai, that is one of the favourite sweets. I am tempted to make it at home now.
Thank you, Jayashree.
Yummy. I was recently trying to explain the process to someone and I am glad you have the step by step recipe. I am going to send this to her so she can easily follow this.
Thank you so much, Seema.
OMG. Rasmalai makes me mouthwatering Pavani. Looks so soft and spongyand perfect to enjoy anytime. Love the color of rasmalai with saffron.
Thank you Narmadha.
Nice recipes Looking so tasty! I’m planning to make this Amazing fusion dessert
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