Rasmalai. Different types of rasmalai can be found in different areas. Rasmalai recipe - Learn how to make easy & soft rasmalai at home. This detailed post will teach you how to make perfect juicy & soft rasmalai at home that not only tastes delicious but also melts in.

Rasmalai is one of the popular and delicious Bengali sweet where rasgullas (cottage cheese balls) are soaked in thickened and sweetened milk..all over india. rasmalai recipe easy rasmalai recipe with step by step photo and video recipe. in essence rasmalai literally means served with sugar syrup. and as rasmalai if served with milk cream. Rasmalai Recipe, Ras Malai sweet, How To Make Rasmalai Recipe. You can cook Rasmalai using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rasmalai

Prepare 1 litre of milk.
Prepare 2 tbsp of lemon juice/vinegar.
You need 3/4 cup of suagr.
You need 1 cup of water.
It's 1 tsp of Cardamom powder.
It's 2 litre of milk.
You need 1 can of condensed milk.
It's few of Saffron.
It's of Nuts for garnishing.

Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom and. Rasmalai is the Indian version of soft and spongy flattened paneer (cottage cheese) balls that are soaked in thickened saffron milk and garnished with silvered dry nuts. Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana".

Rasmalai step by step

Bring 1 litre milk to boil with a continuous stir in between..
Add lemon juice/vinegar to curdle the milk & strain it in a muslin cloth. Hang this by making a “potli” for about 1 hour..
After that take the chenna into a plate & start kneading it with your palms to make a soft, non crumbly mixture. It will take 8-10 minutes..
Make flaten balls from this dough. & meanwhile prepare sugar syrup by adding water & sugar to a pan. Add cardamom powder to it..
When it comes to a boil; add the chenna balls to it & let them cook in that syrup for about 10minutes..
Let them cool a bit. Meanwhile prepare rabri by boiling & reducing 2 litre of milk..
Add condensed milk & saffron to it. Stir well & keep it on a low flame till it becomes a bit thick..
Lastly add chopped nuts & cardamom powder to the rabri. & let it cool down a bit..
After that take those chenna balls/rasgullas & squeez the excess syrup & drop them into the rabri. Let them rest in the refrigerator for about 2hours & serve them chilled. 😊.

Rasmalai became one of my favorite desserts from then on. Top favorite in Indian sweets, closely followed by gulab Traditional "rabri" sauce (the sauce rasmalai is served in) is usually a condensed. Most relevant Best selling Latest uploads. We had this first at one of our friends, Abishek & Simi's place. Ever since he had that Rasmalai, he has been asking me to make it for him.