Rasmalai Recipe

Here’s a simple and delicious recipe for making Rasmalai Recipe, a popular Indian dessert made from soft paneer (chenna) discs soaked in sweetened milk. First, prepare the rasgullas by soaking them in warm water to make them tender. Then, simmer the milk with sugar, saffron, and cardamom to create a rich, flavorful syrup. Next, gently place the rasgullas into the syrup, allowing them to soak up the creamy milk. Finally, garnish the dish with chopped nuts like almonds and pistachios for added texture and flavor. Serve chilled for a refreshing and indulgent treat.

Ingredients of Rasmalai Recipe:

 Chenna for Rasmalai Recipe:

1 liter full-fat milk
2-3 tablespoons lemon juice or vinegar
Ice cubes (in a bowl)

 For the Rasmalai:

1 cup sugar
4 cups water
1/2 teaspoon cardamom powder
1 cup milk (for the milk sauce)
1/2 cup condensed milk (optional for richness)
Chopped nuts (pistachios and almonds)
Saffron strands (optional)

Instructions of Rasmalai Recipe: 

 Prepare the Chenna:

1. Boil the Milk: First, in a large pot, bring the milk to a boil. Stir occasionally to prevent it from sticking.
2. Curdle the Milk: Once the milk is boiling, reduce the heat and gradually add lemon juice or vinegar, stirring gently until the milk curdles and the whey separates.
3. Strain the Chenna: Next, pour the curdled milk into a muslin cloth or fine sieve, and rinse it under cold water to remove the sourness. Squeeze out the excess water.
4. Knead the Chenna: Finally, transfer the chenna to a plate and knead it for about 5-7 minutes until smooth.

 Shape the Rasmalai:

1. Form Discs: Divide the chenna into small portions and shape them into smooth discs, about 2 inches in diameter.

 Prepare the Sugar Syrup:

1. Make the Syrup: In a large pot, bring water and sugar to a boil. Stir until the sugar dissolves.

2. Cook the Discs: Gently add the chenna discs to the boiling syrup. Cover and cook for about 10-15 minutes until they double in size. Remove from heat.

 Prepare the Milk Sauce:

1. Boil the Milk: In a separate pot, boil 1 cup of milk. Add cardamom powder and saffron strands (if using).

2. Add Condensed Milk: Stir in the condensed milk for added richness (optional) and cook for a few more minutes.

 Combine:

1. Soak the Discs: Gently remove the cooked chenna discs from the sugar syrup and place them in the milk sauce. Allow them to soak for at least 1-2 hours in the refrigerator.

2. Garnish: Before serving, garnish with chopped nuts.

 Serving

Serve the chilled Rasmalai in a bowl, making sure to include some of the milk sauce. Enjoy your homemade Rasmalai!

Feel free to adjust sweetness and garnishes according to your taste!