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 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Rasmalai

Prepare 1 litre of milk.
It's 1-2 tbsp of lemon juice or vinegar.
It's 5-6 cup of ice water or cubes.
You need of (For syrup):-.
Prepare 1 cup of sugar.
You need 3 cup of water.
It's 1 tsp of cardamom powder.
You need of (To make Rabri):-.
Prepare 3 cup of full fat milk.
Prepare 1/2 cup of sugar.
You need Pinch of saffron (Optional).
Prepare of Pistachio sliced(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 instructions

(Thickened milk For Rasmalai):- Take heavy bottom pan add 3 cups milk and boil. When the milk boil add sugar. Reduced flame to medium stir every 2-3 minutes..
Boil until the milk thickens and reduces to half quantity. Set aside to cool..
Cool half of this and half chill in the fridge..
(Make chenna):- Bring 5 cup milk to a boil in a pan flame off. Add lemon juice or vinegar stirring until the milk curdled completely. After this add chilled water and icecubes to the pan keep aside for 5 minutes..
Drain to a muslin cloth. Pour fresh water rinse well. Wrap the Cheena in the cloth, squeeze off excess water and make a knot..
Hang for 1 hour for the drain off..
(Kneading chenna):- Transfer chenna to a plate knead well until smooth..
Make 12 equal balls and flatten them..
(Sugar syrup):- 3 cup of water boil with 1 cup sugar. Stir until sugar dissolves completely. Add cardamom powder. When syrup begins to boil add cheena discs cook covered for 10 minutes on high flame..
Turn off. Remove the pan. Keep the lid closed for 15 minutes..
(Assembling Rasmalai):- Take off the cheena discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup..
Add these to the half warm thickened milk(rabri) Rest them 3-4 hours, pour the other half chilled rabri to this before serving..
Garnish Rasmalai with pistachios and serve..

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.