How to make a rasmalai Recipe
Updated On - Sun, December 7
Master The art of making soft, Spongy and juicy, Rasmalai with This easy recipe. Rasmalai is a Popular east indian, delicacy
Made with milk, a curdling Agent, Sugar, nuts, saffron and Cardamoms These Sweet Juicy And Soft cheesy morsels, are addictive
And Super Delicious. In this post | Share
2 ways to make Rasmalai with Stepwise -
Picture One is the conventional way
And Other is the instant method (10 min)
Using Store bought
Rasgulla & Condensed milk I also
answer planty of ( at the end
Of this post ) which help you achive
The best ,
 |
What is Rasmalai Rasmalai is a classic indian desert Consisting of 2 - words Ras & malai translates To "CREAM" , So it is Somthing that's , Juicy and Creamy This popular festive delicacy is Popular all over all south asian Contries & you will commonly Find them in the Sweet shop / Halwai shops. Making Rasmalai is similar to Making Rasgulla, this is a 3 Step process. the first step is to Curdle to full fat milk with an acidic ingredients to make Chenna (indian cheese) and this form and main component of The sweet Chenna is later drained of it's Whey, then is is kneaded and Shape to discs thes. discs are Cooked and boiling hot sugar , Syrup so this puff up and get. a Porous and spongy texture . On the other side ( second step), full fat milk is simmered until thick & then sweetened to make rabri ( sweet thickened milk ), it is flavoured with cardamoms and, Saffron. this tastes super delicious with bustling flavour The last part involves assembling. the spongy cooked Chenna discs are drained of the Sugar syrup and added to the thickened milk/ rabri. Lastly Garnished with nuts and served My RecipeMy time tested recipe with help you make soft and juicy rasmalai That litrelly melts in your mouth, l share the 3 key Pointers to make them the Softest, which is the Characteristics of a mell - made rasmalai 3 keys prointers to make soft rasmalai
a right flame or heat --------------------- Photo guide. | ----------------- How to make a rasmalai with Photo guide make rabri |
Medium flame add / saffron kesar and keep
Stirring everyfew minute to prevent burning 
2. Next pound sugar you can use white sugar as well 
3. Adjust the flame as desired to suit your convience. Do not use hight flame milk
On top turn off when it get condensed
To half quantity 
4. While the rabri getting rabri done bring 5 cups milk to a boil another pot for making
Chenna/paneer if you are using non homeg anized milk at the curd or lemon juice or vinegar ones the milk come to a boil 
5. Keeps stirring until the milk
Curdles Completely. If needed
add more lemon juice or vinegar
Switch off the Stuff
6. When you see it, has curdle Completely
Immediately add ice, cubes Or ice Cold
Water this is very important to keep the chenna . Soft
7. Drained it up in a thing clean
muslin cloth
8. Wrap up the paneer in the cloth bringing together all the edges, put
The cloth under running water making,
sure the paneer wrapped well in the
Cloth , rins it well under the running
Water to remove the smell of lemon or vinegar.
Tie up the paneer in the cloth
Like shown in the picture
Squeeze off the excess water hang
It up on a hook for 45 minutes to 1 hour
For the way completely drain.
9. At this step you must have
Chenna just this have moist with no
dripping water and not sticky .
Knead it well until you get
Smooth, grain free and non-
Sticky chenna you must not
Knead to the extend that chenna
begin's to release greese or fats.
Please check the picture I have shared
In the intro to know that right texture.
Make Rasmalai -
10. Divide it to equal 12
Portions make ball and flatten
Them gently. You can also make
Rasgulla or chum chum. if you find
The edges Cracked up , gently Smoothen
them, cover and set them aside. 
11. Bring 3 1 /2 cups water to a boil
With 1 cup sugar. Use Refined white sugar
12. When the syrup begins to
boil, add cardamom powder
13. Next when the syrup begins to
13. Next when the syrup begins to
boil rapidly, add flattened
disc of chena. cover
immediately and cook on a
moderately hight flame for exactly
9 minutes
14. The disc would have
doubled in sized. Keep it covered
and take off the pot from the Stove
Rest for atleast 20 mins
15 . Take out One by One and
Cool, Gently Squeeze them in
Between your palms to removed
the absorbed sugar, syrup you
Can also do it with a spatula and
Spoon . 
16. Add them to the warm rabri
17. Add chopped pistachios
almond and cashew you can also simmer
Fir just one to 2 minute on a low flame
Fir the milk to be absorbed by the discs
Do not overcook at this stage,
They may break,
Method 2 easy to make Rasmalai in just 10 minutes
Using ready made rasgulla and milkmaid
Ingredients
- 12 rasgulla
- 1 tin milk maid Condensed
Milk ( 392 grams)
- 2 cups milk
- 1/8 Tsp Green Cardamom
Powder / elaichi
- Few Saffron Strands
- Chopped pistachios and
almonds for garnished
Instructions
1. You can use any ready made
Rasgulla. Squeeze the syrup out
Of the balls. Do not press them
To hard, they will break. Make
Sure that the syrup is extracted
from the balls else they will not
absorb the milk. Set these aside
2. Pour milk and Condensed milk
In a pan and bring it to a boil
3. Add saffron and Cardamoms
Powder. Simmer it for around 5
to 6 mins so that the milk blends
Well the milkmaid . Alternatively ,
You can mel't the saffron in little
Hot milk and added too.
4. Reduce the flame to medium
add the rasgulla to the condensed milk.
5. Cover with a lid and simmer
Fir a min Or two. Overcook
Can break them.
6. East Rasmalai Using rasgulla is
Ready is less then 10 minutes
Garnished with nuts, at step 4 too.
Notes : it will be sufficient even if
You use 3/4 the can of Condensed
Milk (392 gms) and 1.5 cups of
Milk. We have a sweet tooth So I
Use up the entire can we do
Enjoy the Creamy milk too. So
Adjust to suit your need's
Now my tip is bring the milk to a
boil then, turn off the Stove
And try adding the acidic
Curdle then put it back on the stove
And continue to boil until
The milk curdle
But Remember to use ice Cold
Water or ice cubes to stop the cooking
further after the entire
Milk has curdled. This will give you
The soft chena .
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