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 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Rasmalai

It's 2 litres of Milk for kewa.
It's 1 litres of Milk for syrup.
Prepare 2 cups of Sugar.
Prepare 4 cups of Water.
It's 1 pinch of Saffron.
You need As needed of Milkmaid or condensed milk.
Prepare As needed of Pistachio.
Prepare As needed of Almonds.
It's 1/2 tsp of Elaichi / cardamom powder.
You need 1 tsp of Little vinegar or lemon juice.

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

Boil the milk nicely and switch off the stove and then add vinegar or lemon juice.to make the milk to curdle.
Then strain in nice thin cloth and drain the water,don't drain too much it must have little moisture.
Then remove from the cloth and mix nicely at least for 10 min,make sure u have to mix the paneer for 10 min to make it soft..
Now make the shape u want,u can either make oval or round shape or flat shape. Keep them aside.remember the size what u make will get doubled when you boil in the sugar water..
Now take a wide pan add sugar and water and bring to boil,after boiling then slowly add the rasmalai in the sugar syrup..cover it with a lid for 20 mins or wait until they get double the size.
After they are double the size remove them slowly to a chilled water,keep aside.
Next take 1 ltr milk,boil nicely till you get nice Malai and mix the Malai slowly with milk and add condensed milk to it and add saffron and fresh elachi powder and boil nicely till it's little thick.you will get nice aroma and add little sugar if u need some..
After it's boil nicely,make the milk cool to room temperature and now squeeze rasmalai gently from the water and drop them in the milk...mind the milk must not be hot.and don't squeeze the rasmalai very hard.after u transfer all of them into the milk,refrigerate for at least 8 hrs...then u serve...you don't know how many you will eat..
This is another shape of rasmalai.

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.