Rasmalai

What even I should about this delicious dessert I made few days back for my husband’s friends for dinner, they really loved it…!! YEAH YEAH..:-)

Rasmalai is a popular Indian dessert  and it’s my favorite too. As a kid, I was not very fond of sweets or desserts rather than chocolate..hehe but I used to have Rasmalai everytime whenever I am served. I will be sharing with yo all the recipe of this rich and delicious dessert so you guys can even try making at home and enjoy the really delectable dessert.

Rasmalai has two parts one is to make the balls out of chena or paneer and thickened milk. I will share the ingredients and procedure to make the Rasmalai.

In Rasmalai the tricky part is making the chena or paneer (Indian cottage cheese) balls will share the tips and tricks to make it easily at home.

Ingredients for Rasmalai balls:

  • 1 litre whole milk
  • 4 tablespoon lemon juice
  • 1 teaspoon cornflour
  • 4 cups water
  • 1 cup sugar

Ingredients for making thicken milk

  • 500 ml whole milk
  • 5-6 cardamom pods (peeled and crushed to get the powder)
  • saffron a pinch
  • 3-4  tablespoon sugar
  • finely chopped pistachios

Instructions:

  1. Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
  2. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
  3. Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
  4. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done. They are always done by 15-17 minutes so you can skip this step if you want.
  5. In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
  6. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
  7. Take out the cooled down Rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the Rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape.
  8. After 10-15 minutes transfer the balls to thickened milk. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
  9. Enjoy soft and delicious Rasmalai..!!

Notes: Important tips for making soft and delicious Rasmalai at home

a.) Use full cream/whole milk to make Rasmalai. Low fat or fat free will not give good results. The Rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet.

b.)  Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer.

c.) Even though you have to squeeze out the water completely from the chena, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. So don’t press it too hard else it will become dry and resulting Rasmalai balls will not be soft. This step is important so do leave little water in the chena so that it feels soft and moist when you mash it.

d.) Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down. When the chena is smooth you should be able to make smooth balls out of it.

e.)The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big aRsmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size.

f.) Use a wide pan to cook the Rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls.

g.)The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

h.)If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency. With 4:1 ratio, you will hardly need to add any water. That’s why I said this is the perfect ratio for maintaining the correct syrup consistency.

i.) Once the balls are cooked, let them cool down to room temperature. While the balls are cooling down make the thickened milk.

 

 

 

 

 

 

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