Rasmalai recipe

Summary Not available

  • 1 milk
  • 1 tbsp curd)
  • 1 water
  • 1 cup white sugar
  • 3.5 cups water
  • powder
  • milk )
  • 5 cup sugar
  • saffron )
  • 2 tbsp pista
  1. Make thickened milk for rasmalai Pour 3 cups milk to a heavy bottom pot and boil

  2. Add saffron and sugar when the milk comes to a boil

  3. Reduce the flame to medium

  4. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom

  5. When a layer of cream forms, just move it aside

  6. Boil until the milk thickens and reduces to half the quantity

  7. Set this aside to cool

  8. Cool half of this and chill in the fridge

  9. Keep the other half warm

  10. Make chenna Bring 5 cups milk to a boil in a pot

  11. Turn off the stove

  12. Pour lemon juice and keep stirring until the milk has curdled completely

  13. If it doesn’t curdle then add some more and stir

  14. Next if it fails to curdle then turn on the stove & regulate to a low flame

  15. Stir until it curdles

  16. Turn off the stove

  17. Pour ice water or add ice cubes to the pot and set aside for 2 mins

  18. Drain to a muslin cloth lined over a colander

  19. Pour fresh water over the chena and rinse well

  20. You can also do it under running water for the sour taste to vanish

  21. Wrap the chena in the cloth

  22. Squeeze off excess whey and make a knot

  23. Next hang it for about 45 minutes to 1 hour for the excess whey to drain off

  24. Chena should not have any excess dripping whey & should not be completely dry

  25. It must be moist and grainy but not very sticky or dry

  26. Please check the images above the recipe card

  27. Kneading chena Transfer the chenna to a plate

  28. At this stage chenna should not have any excess whey in it

  29. Knead well for about 3 to 5 minutes until smooth

  30. Chenna should not be grainy but must be smooth

  31. Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required

  32. Make 12 equal balls and flatten them to make discs

  33. If the discs are slightly cracked on the sides, roll the sides gently

  34. Set these aside

  35. Sugar syrup Bring 3½ cups of water to a boil with 1 cup sugar

  36. Stir until the sugar dissolves completely

  37. Then add cardamom powder

  38. When the sugar syrup begins to boil rapidly, then add the discs gently

  39. Cook covered for about 9 to 10 minutes on a moderately high flame

  40. Turn off the stove

  41. Remove the pot from the stove to avoid cooking further

  42. Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking

  43. When done they will sink in the syrup

  44. How to make rasmalai – Assembling Rasmalai Take off the discs to a plate and cool them

  45. Squeeze them gently in between your palms to remove sugar syrup

  46. Add these to the half of the warm thickened milk or rabri

  47. Rest them for 3 to 4 hours

  48. Pour the other half of the chilled rabri to this just before serving

  49. Garnish rasmalai with chopped nuts

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *