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Rasmalai Recipe

Rasmalai is a popular North Indian sweet made with sweetened balls of chena soaked in sweetened, thickened milk that has been flavoured with cardamom and saffron.

  • Prep time:
  • 10mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #NavratriDiwaliRecipe
  • #Contest189
Ingredients

Ingredients For Rasmalai Recipe

Methods
  • 1. Firstly get milk to a boil stirring in between to prevent it from burning.
  • 2. Add vinegar and give stir until the milk curdles and fully separating water.
  • 3. Drain off the water over the cheesecloth and rinse with cold water to remove sourness.
  • 4. Squeeze the chena gently and hang for 30 minutes.
  • 5. Now take the moist chena and crumble gently.
  • 6. Start kneading it gently and knead until the chena mixture turns smooth without any grains.
  • 7. Keep the flattened chena ball aside and cover with a moist cloth.
  • 8. For sugar syrup, In a large vessel, take 1 cup sugar, 3 pods cardamom and 3 cup water.
  • 9. Stir and dissolve sugar and boil the water until the syrup turns slightly sticky.
  • 10. Drop in a prepared flattened paneer ball keeping the flame on high.
  • 11. Cover and boil for 7 minutes or until the size of the ball doubles.
  • 12. Chenna has been cooked well. keep aside.
  • 13. For Rabdi, Boil milk in a pan on low heat and add sugar.
  • 14. Add milk powder slowly and cook on low heat till milk start thickening.
  • 15. Add saffron, stir continuously and cook till milk thickened.
  • 16. For Rasmalai, squeeze off the sugar syrup from the cooked chena balls.
  • 17. Place them in a tray and pour in prepared rabdi.
  • 18. Rest for at least 4 hours or until the rasmali is soaked well.Finally, enjoy rasmalai chilled.
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