RASMALAI is a very popular Bengali Sweet. Rasmalai literally means RAS- juice MALAI – cream. Flattened balls -discs of Chhena-Cottage Cheese are cooked in sugar syrup then dunked in thick flavourful milk which is creamy . RASMALAI is juicy, soft and so delicious. Garnish with nuts and serve chilled 🙂 🙂
Coming festival season, impress your family and guests with this mouth melting sweet. To make Rasmalai is bit easy, except one has to take care of few point. We will discuss these point as recipe goes on.
There are mainly 2 ways of making Rasmalai.
1 ) Quick and easy method : In this recipe, one can use store bought Rasgulla , just squeeze them and cook with diluted condensed milk. Ready Rasgulla and Condensed milk tin, both can be available easily in market.
2) Original way making it from scratch : This recipe involves making chhena/cottage cheese , shape it the cook in sugar syrup. Make Rabri – Condensed creamy milk. Now dunk squeezed disc from sugar syrup to milk. With this recipe Rasmalai can be ready within 10-12 mins.
To make Chhena
- 1 and 1/4 lt (1.25 lt) Full Fat Milk
- 2-3 tsp Lemon juice
To make Sugar Syrup:
- 1 cup Sugar
- A Pinch of Cardamom Powder
To make Rabri :
- 3/4 lt full fat Milk (For Rabri)
- 1/2 cup Sugar (adjust as per taste)
- Few Saffron Strands
- Almond and Pistachio for garnishing
- 1 tsp Cardamom Powder
- 1/4 tsp Nutmug Powder
In this recipe first we will see how to make Rabri :
Rabri is nothing but thick flavourful milk . Take 3/4 lt milk in a broad thick bottomed pot . Soak saffron in 2 tsp warm milk. Once milk starts boiling add soaked saffron, sugar cardamom and nutmug powder. Boil on medium to high flame. Keep stirring every 2 minutes , moving aside the malai/cream that comes on top. Switch off the gas when milk gets condensed to half the quantity .
How to make Chhena -Cottage cheese Balls :
Take Milk in a vessel . Once it starts boiling add Lemon juice. One can add Vinegar or curd too. Mix it well. Slow the flame. Now stir till milk curdles completely. You can see greenish whey separated. Now drain this curdled milk in a muslin cloth. Pour a glassful water on chhena and rub it nicely. This way it all the particles of lemon juice will be washed and chhena will get cool down too. Squeeze off the access whey and make a knot. Hang it for 1 hr to drain all access whey.
After 1 hr, take all chhena to a big plate. Crumble it with fingers. Here you can feel No access water there but still its not fully dry. Moisture should be there.
Start kneading the chhena. Knead well for 3-4 minutes till it turn into smooth. DON’T KNEAD MORE that it start releasing grease, it may lead to flattened and hard Rasmalai.
Make equal sized balls With soft hands, gently press it little and give shape of disc. Smoothen up the edges gently if you fine cracked . Cover and set them aside.
To make Sugar Syrup :
Take 1 cup sugar and 3 cup water. Heat on medium flame till sugar dissolve fully. Stir occasionally. Once it starts boiling add cardamom powder. Then add chhena discs. Cover them and allow it to cook for 8-9 mins on high flame. Disc will be double in size.
In above pic, can you see those tiny rasgulla 🙂 🙂 I made them specially for my little one. As I knew she wont be able to wait till Rasmalai get chilled. She was so happy to see that mini rasgulla 🙂 🙂 Here, you can also notice my such big wok also got full. So make sure about the size of utensil while making rasmalai or rasgulla.
Now take out the disc , one by one and squeeze little between palms or between spatula or spoon. Add them to Rabri. Simmer for 3-4 mins on medium flame. No need to over cook. Garnish with Almonds and Pistachio. Serve chilled.
Rasmalai is ready. Impress your family and friends with this delicious , mouth melting Rasmalai..
For quick version of Rasmalai, squeeze rasgulla gently. Don’t give pressure. Mix a cup of milk and half tin of Condensed milk. Allow it to boil. Add Saffron and cardamom powder. Now add squeezed rasgulla . Cook it for 2-3 mins. Garnish with almond and saffron. Serve chilled.
Would love to listen from you all.
Happy Cooking 🙂 🙂