BENGAL STYLE RASMALAI RECIPE

Rasmalai is one of those desserts that never fails. Though it looks a bit difficult to make, it is actually very easy to prepare. It only needs a little effort, but it’s all worth it at the end when you have a delicious dessert on the table.

Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream.

 

There are two parts of Rasmalai –

1. The rasmalai balls – To make rasmalai balls the milk is first boiled and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the the white part that is left is called the “chenna” or “paneer”. The chenna is then kneaded with the heel of your palm till it becomes smooth. Small balls are then made from that chenna and dropped in boiling sugar syrup till cooked.

2. The thickened milk or the ras: The milk is boiled with sugar, cardamom, and saffron until it is reduced by 50 to 60 percent. Then the Ras Malai balls are finally dipped in thickened milk and chilled before serving.

Read – PAPAYA HALWA RECIPE

INGREDIENTS REQUIRED TO MAKE RAS (FLAVORED MILK) –

1. FOR RAS (RABADI / FLAVORED MILK) –

• 2 liter Whole Milk (8 cups)
• 3/4 cup Sugar
• 2 tbsp Chopped Almond
• 1 tbsp Chopped pistachios
• 4 pods Cardamom
• 1 tsp Fennel seeds
• 1/4 tsp saffrom

 

2. FOR MALAI (PANEER BALLS)

• 2 liter Milk (8 cups)
• 4 tbsp Vinegar /4 tbsp lemon juice
• 2 liter Water (8 cups)
• 1 cup Sugar

 

INSTRUCTIONS TO MAKE RASMALAI –

STEP 1 - RAS (FLAVORED MILK) –

1. Boil milk into the heavy bottom pan for about 1 hour and 10 minutes or until the milk reduces to 50% to 60%.
2. Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan.
3. While the milk is reducing, take fennel seeds and cardamom (Inner black part of cardamom) in a mortar and pestle and make a coarse powder. Also take saffron in a bowl add 1 tbsp hot milk, mix and set it aside while the milk continues to cook.
4. Once the milk is reduced, add the sugar, cardamom-fennel seeds powder, almonds, pistachios, and saffron mix.
5. Mix them well and let it cook for another 5 minutes. Keep it aside.

STEP 2 - RASGULLAS FOR RASMALAI –

1. Take the milk in a heavy bottom pot, bring the milk to a boil. Switch off the flame, keep the pot aside for about 5 minutes.
2. Now add vinegar or lemon juice a tbsp at a time and stir continuously. Once you see the green color whey separate COMPLETELY, stop adding vinegar/lemon juice
3. Line a strainer with a muslin cloth or cheesecloth over a big bowl, drain the curdled milk and collect the whey.
4. Gather all the edges of the cloth, squeeze out the water as much as possible.
5. Make a knot and hang it over the kitchen sink for about 15 to 20 minutes. DO NOT let the chenna dry completely.
6. Make sure chenna is crumbly and slightly dry and yet a little moist.
7. Transfer the chenna in a plate. Crumble it a bit.
8. Now, using the heel of your palm, knead the dough for about 7 to 8 minutes or until you feel the chenna starting to ooze out some fat and it turns into a smooth, soft, and not sticky dough.
9. Now Divide the dough into 25 parts. Gently, roll out each part in a smooth crack-free ball between your palms. Then slightly flatten it. Prepare all the disc the same way. Cover it and keep it aside.
10. Take a big wide pot. Add sugar and water.
11. Boil water very well.
12. Drop the flattened balls in boiling sugar syrup. Cover with the lid and let it cook over high flame for about 10 minutes.
13. After 10 minutes, reduce the flame to medium to low and cook them for 5 more minutes. By now the balls are doubled in size.
14. Set the pot aside for 30 minutes and let it cool down completely. Do not open the pot during the period.

STEP - 3 ASSEMBLE –

1. Squeeze out the syrup from the rasgullas with the help of a spoon or with your clean hands.
2. Transfer the rasgulla into prepared warm Ras (Flavored milk).

Refrigerate the Rasmalai for about 5 to 6 hours or until you are ready to serve.

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NUTRITION –

Serving: 1rasmalai | Calories: 161kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 225mg | Fiber: 1g | Sugar: 22g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg