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 have Rasmalai using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Rasmalai

Prepare 1+1ltr of cow milk.
Prepare 4 tsp of white vinegar or juice of 1 lemon.
It's 1 cup of sugar.
You need 4 cups of water.
Prepare 2 tsp of custard powder or milk powder.
Prepare 2 tsp of rose essence.
You need 1 tsp of green cardom powder.
It's of Few strands saffron / 2pinch lemon yellow food color.
Prepare of soaked in 2 tsp milk.

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 instructions

Take out 3-4 tbsp milk from 1 lt milk for later use,Heat remaining 1 lt milk when boils add vinegar/ lemon juice.
Stir continuously, when entire milk curdels switch off the gas.
Strain the water in a muslin cloth and wash the curdled milk with fresh water.
Tie up the chhena for 30 minutes so that all water drips off.
Take the chhena in a plate and mash it with the palm for 10-12 minutes.
Make equal sized balls from it then press a little and make like peda keep aside.
Heat sugar and water add cardamom powder.
When starts boiling add the chhena pedas and cook covered on medium flame for 15_20 minutes.
In another kadai boil remaining 1 lt milk when reduced to 3/4th add 3tbsp sugar.
In a bowl take custard powder/ milk powder add 3-4 tsp room temp milk(which was kept aside) mix well then pour in the reduced milk stir.
Strain the chhena pedas from sugar syrup and dip them in the reduced milk,add saffron milk/color cook for 2-3 minute, switch off the flame add rose essence and let it cool.
I had no saffron or yellow food color when i made it so my Rasmalai is cream colored.

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.