Rasmalai Recipe

Course Dessert

Cuisine Indian

Grind sugar, saffron and cardamom together.
Take a wide pan, put in cow milk, chopped nuts and powdered sugar.
Mix all ingredients well and let it boil for 5 minutes. Add 2-3 drops yellow food colouring for the rich authentic colour.(optional)
Turn the flame off, keep stirring for a few minutes till it cools down to avoid the formation of malai.

Mix Vinegar/ Lemon juice with water and keep aside.
Heat a heavy pan at high flame and add little water in it. Add full cream cow milk.
Stir continuously till the milk starts to boil. After the milk comes to boil turn the heat off and keep on stirring for2-3 minutes.
Add in the mixture of vinegar/lemon juice and water 1 spoon at a time and keep on stirring till the milk curdles up and leave a translucent liquid.
Sieve the curdled milk. Wash Chhena with cold water to avoid over cooking and for the removal of the smell of vinegar. Squeeze and take out the water completely.
Knead Cheena with your hands for 4-5 minutes until soft. Add cornflour and mix well.
Make Rasmalai balls by rolling the Cheena between your palms and flatten it gently and keep them aside.
Take a wide pan, add water, sugar and mix it well. Cover it and let it cook till the sugar is dissolved to make sugar syrup.

When the chashni is boiling gently drop the chhena balls into the chashni or sugar syrup one at a time.
Cover and cook it on high flame for 7 minutes then gently flip the balls and let it cook for 7 minutes.
Turn off the flame and slightly remove the cover and let it settle for 2-4 minutes.
Take a large bowl, add in ice and cold water, further add in a little bit of chashni or sugar syrup.
Now add in the chhena balls along with some chashni and leave it aside for 3-4 minutes. (this step is important because if this is not done then when the Rasmalai cools down it will not retain its shape)
Squeeze the excess water out and drop the balls into cold Rabri. Leave it for 20 minutes and that put in the fridge for 2 hours.

Shilpi’s Quick Tricks

Rabri

Make sure that the Rabri isn’t too thick or else the Rashmalai won’t be able to absorb it.
If you are using raw milk then cook the Rabri for 10 minutes.
Use yellow food colouring for the authentic look Once the gas is turned off keep on stirring for a few minutes to avoid forming of malai.

Chhena

Use full cream cow milk for the best Rasmalai.
Use a heavy pan and keep on high flame .
Keep stirring so that there is no malai formation.
If chhena comes out of the cloth easily then it means that it is perfect for using.

Rasmalai Balls

If there are no cracks on the chhena balls that means the kneading is done properly.
Don’t put all the chena balls together as doing this will tamper with the temperature of the chashni.
Forming of the froth means that the Rasmalai is cooking properly.
If not cooked properly then the Rasmali will float in cold water.

Keyword dessert, sweet

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