Rasmalai Recipe, How to make soft Rasmalai
Rasmalai is a bengali delicacy that is very popular among the Indian Sweet Lovers. Ras Malai – Ras literally translates to “juice” and malai to “cream”. Making rasmalai at home is similar to making rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy.
Three Key pointers to make soft rasmalai:
- Making soft chenna or paneer
- Proper kneading
- Boiling the Rasmalai disc for the right amount of time on the right flame.
Ingredients:
- Cow Milk – 500ml for chenna
- Milk(full fat) – 500ml for ras
- Sugar- 200 gms
- Water – 1 liter
- Saffron/Kesar- 4-5 strands
- Yellow food colour (optional) – 5-6 drops
- Vinegar/Lemon Juice- 10 ml
- Chopped nuts- 10 gm
Method:
To Make Rasmalai Milk/Rabri/Ras
- In a heavy bottom, pan boils your milk and let it simmer for 15-20 minutes.
- Add 50 grams sugar and saffron and keep stirring every few minutes to prevent burning.
- Turn off when it gets condensed to 1/4 of the total quantity.
- Now allow it to cool.
To Make Rasmalai:
- While Ras is getting done boil the milk in another pot for making chenna/paneer.
- Allow to rest for 5 minutes and add the vinegar and keep stirring until the milk curdles completely.
- Strain the chenna in a thin muslin cloth.
- wrap up the paneer in the cloth bringing together all the edges.
- Put the cloth under running water, making sure the paneer is wrapped well in the cloth.
- Rinse it well under the running water to remove the smell of vinegar.
- Hang it up on a hook for 45 minutes to 1 hour for the whey to completely drain.
- At this step, we must have a chenna that is just moist with no dripping water and not sticky.
- Now rub and knead your chenna firmly on your workstation.
- Knead your chenna until you get smooth, grain-free, and non-sticky chenna.
- Divide and into equal portions and make balls and flatten them gently.
- Bring 150-gram sugar and 500 ml water to boil in another pan.
- Stir until the sugar dissolves completely.
- When the sugar syrup begins to boil rapidly, then add discs gently.
- Cook for about 9 to 10 minutes on a high flame.
- Turn off the stove. Remove the pot from the stove to avoid cooking further.
- Keep it as for the next 20 minutes to avoid them turning flat or shrinking.
- When done they will sink in the sugar syrup.
- Take off the discs into the bowl of water.
- Squeeze the water out and dip in a mixture of warm milk, sugar & saffron.
- Rest them for 3 to 4 hours.
- Serve cold, garnished with chopped nuts.
