Rasmalai Recipe | How to make Rasmalai

 

Rasmalai Recipe
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Rasmalai

Rasmalai consists of flattened chenna balls soaked in rabri flavored with cardamom. It is a very rich dessert that combines two sweets, rasgulla, and rabri although in a different look. It can be further enhanced by adding a number of dry fruits like pistas, almonds and even cashew nuts. The Kesari version is super eye pleasing due to its saffron-induced color and subtle flavor.

Course Sweets
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 medium sized rasmalai
Calories 326 kcal
Author Anju Bhagnari

Ingredients

  • 1 liter Milk
  • 2 cups Sugar
  • 6 cups Water
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Water
  • ½ teaspoon Corn Flour or Maida

For the Rabri

  • 1 liter Milk
  • 100 grams Sugar
  • ¼ teaspoon Elaichi Powder
  • 1 tablespoon Pistas (Slivered)
  • 1 tablespoon Almonds (Slivered, (optional))
  • Few Saffron Strands

Instructions

  1. For the rasmalai (chenna) balls, take 1-liter milk in a heavy, thick bottom pan.
  2. Place it on low heat.

  3. Let it come to a boil and shut off the flame.

    Milk for Rasmalai
  4. Let it cool for 3 minutes.

  5. Add 1 glass of water to help cool quickly.

  6. Squeeze 2 lemons juice in a bowl.

  7. Add 2 tablespoons water and mix well.

  8. Add this lemon juice, 1 tablespoon at a time to the milk.

  9. Mix and wait for a seconds before adding another tablespoon.

  10. Continue till the milk splits.

    Make paneer for Rasmalai
  11. Stop adding any more lemon juice.

  12. Drain the chenna mixture by pouring through a thin cotton/muslin cloth.

  13. Squeeze out the water very well.

  14. Let cool a bit and then wash with a glassful of water to remove the bitter taste of lemon and squeeze it completely.

  15. Let it become dry, yet little bit soft.

  16. Then start kneading for 5 minutes.

  17. Use the palms more than the fingers for kneading.

  18. After 5 minutes, add ½ teaspoon cornflour and continue kneading for 5 to 8 minutes more.

  19. Divide the chenna into equal size balls, depending on the size desired and flatten them by pressing gently between the palms.

    Chenna roll for Rasmalai
  20. They should be smooth, without any cracks.Keep aside until the sugar syrup is prepared.

  21. To make the sugar syrup, take 2 cups of sugar along with 6 cups of water in a wide-mouthed pan

  22. Keeping the heat full, bring it to a roaring boil.

  23. Now, gently add the flattened balls one by one in the boiling syrup.

    Rasmalai cooking process
  24. Put a lid on.

  25. Let it cook on high flame for about 18 to 20 minutes.

  26. Open the lid once in a while and gently flip the balls to cook on both the sides.

  27. The balls will swell and puff up.

    Rasmalai preparation process
  28. Shut off the flame when the time is up and let them cool completely.

  29. Meanwhile to make the rabri syrup, take the remaining 1 liter of milk in a thick bottom pan.

  30. Keep for simmering on low flame.

  31. Remove a few tablespoons of the warm milk and soak the saffron strands in it. Keep aside.

    Rasmalai recipe step by step process
  32. Let the rest of the milk reduce to half quantity.

  33. Stir every once in a while so that it does not stick to the base and sides.

  34. Add the elaichi powder and 100 grams of sugar and let cook for a couple of minutes so that the sugar dissolves.

  35. Add the saffron soaked milk as well.

  36. Let this rabri cool down to warm stage.

  37. To assemble the rasmalai, gently remove each of the rasmalai balls from the sugar syrup and squeeze gently between the palms.

  38. This helps to remove some amount of the absorbed sugar syrup so that it can soak in the rabri flavor.

  39. Add all the balls to the warm rabri.

  40. Let stand for a minimum of 7 hours or even overnight in the fridge.

  41. To serve, garnish with slivered pistas, almonds etc.

  42. Serve chilled for best taste.

    How to make Rasmalai
Nutrition Facts
Rasmalai
Amount Per Serving
Calories 326 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 94mg 4%
Potassium 278mg 8%
Total Carbohydrates 60g 20%
Sugars 60g
Protein 6g 12%
Vitamin A 6.5%
Vitamin C 1.4%
Calcium 23.3%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.
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