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 14 steps. Here is how you cook that.

Ingredients of Rasmalai

Prepare 2 liters of milk.
It's 2 tablespoons of vinegar/lemon juice.
It's 2 cups of sugar.
Prepare 4 cups of water.
It's Few drops of Saffron/food colour.
You need As required of Crushed almonds /pista.

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 the milk in 2 containers 1-1 litre each and then turn off the flame..
Add vinegar/lemon juice in 1 container to make the milk curdle..
After sometime it starts cudling..
Now strain the water from the chenna..
Now run the tap water over the chenna and keep it in a muslin cloth tightly for 40 min..
Now crumble the chenna and mash it with soft hands..
Now make it smooth and creamy dough..
Then make a small size smooth balls having no cracks..
Similarly create more balls and press with your palm gently..
Now boil the water and sugar and add these balls in the boiling water with covered lid..
Cook it for 15 min in high medium flame..
Add some sugar to the other boiling 1 litre milk and add saffron/food colouring and let it boil in medium low flame until it gets a little thick..
Now squeeze the balls and add those balls into the milk with low medium flame..
Now garnish it with almonds, pista and keep it in refrigerator until it gets cold..

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.