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 6 ingredients and 27 steps. Here is how you achieve it.

Ingredients of Rasmalai

It's 1-1/2 liter of Milk.
Prepare 1 cup of Sugar.
You need 1-1/2 cup of Water.
You need 1 tbsp of Lemon juice -.
You need 1 pinch of Cardamom powder -.
You need 1/2 tsp of Custard powder -.

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

Boil 1/2 ltr of milk on the gas..
When it boiled add the lemon juice and cover the milk..
After few mins milk is fully curdled..
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 times..
Hang the chena in muslin cloth for half an hour..
Now we get soft paneer..
We mashed the paneer very well and make a soft and smooth dough..
Divide the dough in eight equal size balls..
Roll each balls between your palms..
Shape each ball to flat patties of medium thickness..
All the balls are made in the same way..
Now we take pressure cooker and add half cup of sugar and one and half cup of water and also add chena balls and steam it..
When cooker release the whistle,simmer the gas for ten mins..
Once cooled, open the cooker lid..
The rasgulla should be floating on the syrup..
It's size should be double..
Now,boil one ltr milk in a heavy bottom vessel..
Once boiled keep in a low flame..
Stir in between thickening the milk..
Cook well till it gets thick..
Mix the 1/2 tsp custard powder and 2 tbsp sugar in half cup of cold milk..
Add this this milk in the thick milk and mix well..
When milk comes to boil switch off the gas..
Squeeze the cheena balls and drop them into the thick milk..
Add cardamom powder..
Keep in the freeze for two hours..
Serve 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.