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Rasmalai Recipe

EASY RASMALAI RECIPE | HOW TO MAKE RASMALAI

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.
5 from 13 votes
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert, Indian sweets
Cuisine: Indian
Servings: 10 Makes
Author: Pavani

Ingredients

To make chenna-

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

For making rabdi-

  • Milk -½ litre 500ml
  • Sugar- ½ cup
  • Saffron a few strands
  • Cardamom powder- ¼ tsp
  • Chopped nuts- 4tbsp Almonds,pistachio
  • Yellow food colour optional

For sugar syrup-

  • Sugar – 1 cup
  • Water – 3cups

Instructions

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 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.

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 with out cracks.Repeat the same the remaining dough and keep aside in a plate covered with muslin cloth.

Syrup making

  • 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.

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

Video

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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