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 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rasmalai

It's 1 1/2 litre of milk.
It's 2 tbsp of lemon juice/vinegar.
It's 150 gm of sugar.
Prepare 2 tbsp of saffron milk.
You need 1 pinch of salt.
You need 1/2 tsp of cardamom powder.
Prepare 4-5 of pistachios sliced.
It's 4-5 of almonds sliced.

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

Bring 1 litre milk to a boil in a pot over medium flame. Once it starts boiling turn off the flame and add lemon juice. Keep stirring until the milk has curdled completely..
Then drain off the water, put the curdled milk (chhena) on a muslin cloth over a strainer. Wash it with fresh water to get rid of the lemon smell. Squeeze the muslin cloth with chhena and tie a knot to remove all water from the chhena..
Transfer the chhena to a plate. Knead well for about 3-4 minutes until smooth..
Make equal sized balls of the chenna and set aside..
Boil the remaining 1/2 litre milk in another pan till it reduces to 300 ml or so. Add sugar and a pinch of salt. Mix well..
Next add the chhena balls and boil the milk over medium flame for 10-15 minutes or till it gets thickened slightly..
Then add saffron milk and cardamom powder. Mix well and turn off the flame..
Refrigerate it for 2-3 hours and serve chilled garnished with sliced pistachios and almonds..

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.