How to Make Soft Rasmalai At Home - Homemade Ras Malai
Rasmalai is a popular Bengali dessert where flattened cottage cheese balls are cooked in sugar syrup and then soaked in sweet, saffron flavored milk syrup.
Recipe Source Link:https://www.mygingergarlickitchen.com/rasmalai-video-recipe-how-to-make-soft-rasmalai-at-home/
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Prep Time = 1 hour(s) 10 minutes
Cook Time = 1 hour(s) 40 minutes
Total Time = 1 hour(s) 50 minutes
Category = Desserts
Cuisine = Indian
Serves = 12-14
Nutrition Info = 215 calories
Serving Size = 1 bowl, 4-rolls, etc.
» For Chenna For Malai Balls:
- 1 liter milk (use full milk cow milk)
- 3 tablespoons white vinegar or lemon juice, plus more if needed
- Water as needed
» For Sugar Syrup:
- 1 cup sugar
- 5 cups water
- 3-4 green cardamom pods (optional)
» For Rabri:
- 1 liter + 1 tablespoon Whole Milk
- 1/4 cup sugar, or as per taste
- 3 tablespoons, Chopped nuts + 1 tablespoons for garnish
- 7-8 saffron strands
- 1 teaspoon ground cardamom
- 1 teaspoon rose water (optional)
» For serving:
- Nuts, chopped (pistachio, almonds, cashews)
» Making Chenna (paneer) for Rasmalai:
- Heat milk in a pan and let it come to a boil. Stir the milk occasionally to prevent burning.
- Once the milk comes to a boil, turn the heat to low and add lemon juice/vinegar to it. Stir with a spatula.
- When you see the green whey separated from the solids, then your milk is curdled. Turn off the heat.
- Line a strainer/colander with a cheese/muslin cloth and pass the curdled milk through the lined strainer. (You can use this whey for making chapati dough)
- Rinse well. Washing will remove the tang from the (curdled milk) chenna.
- Now gather the cloth from the sides and squeeze well. (Chenna has to be the dry well.) Hang the cloth for 30 minutes to remove excess water.
» Making Malai Balls for Rasmalai:
- Remove the chenna out from the cloth.
- Knead well for about 7-8 minutes. You can also use a food processor for kneading.
- You need to well until it starts leaving the fat, or you see your palms are getting greasy.
- Divide the dough into 12-14 pieces and roll each piece between your palms to make smooth and round lemon sized balls and flatten them to shape into discs.
» Making Sugar syrup For Rasmalai:
- Add 1 cup sugar, 5 cups water, and cardamom pods to a large pot and stir with a spatula. (The ratio of sugar water should be 1:5.)
- Let the water boil for few minutes and add the cheese balls into it.
- Cover the pan with the lig and cook covered for 5 minutes on high heat.
- Turn the heat to low and cook for 10 minutes.
- Let it cool completely.
» Making Rabri For Rasmalai:
- Heat milk in a pan and let it come to a boil.
- Add 1 tablespoon hot milk to the saffron strands and stir well.
- Add this saffron mixture to the milk and boil it till it is reduced to half. Keep stirring occasionally.
- Add sugar and mix well.
- Now add cardamom, rose water chopped nuts, and boil for 5 more minutes.
- Let them cool completely.
» Assembling Rasmalai:
- Transfer rabri to a plate and refrigerate ras for 2-3 hours if you want to serve chilled.
- Remove cheese balls from sugar syrup and press gently between palm or spatulas to remove excess sugar syrup.
- Transfer them to the rabri platter and coat then with rabri.
- Refrigerate for 2-3 hours or overnight.
- Garnish rasmalai with nuts and serve chilled.
- Always use full-fat milk.
- You can also use store-bought rasgullas for making instant rasmalai.