Rasmalai Recipe|How to make Rasmalai at home|Indian Sweet
Rasmalai Recipe: Rasmalai is a Bengali sweet made of milk which is soft Indian cottage cheese (chenna) balls cooked in thickened flavored sweet milk. Our Indian festival is never complete without sweets. Rasmalai is perfect dessert for any get together or special parties. I always prefer to make this dessert a day before and let it chill in refrigerator. Rasmalai is my favorite Indian dessert which I love to prepare in Holi or Diwali and also it’s very popular among the sweet lovers of India. Rasmalai is well known sweet which is loved by all. We all can make spongy, light, mouth melting rasmalai every time with correct cooking technique. Satisfaction guaranteed. Let's jump to the ingredients.
Ingredients for Recipe
- 1400 ml whole cow milk
- ½ cup sugar for milk
- ½ tsp cardamom powder
- 1/2 tsp fennel powder
- 8 almonds sliced
- 8 sliced pistachios
- 1/8 tsp saffron
- 2 pinch of yellow color (optional)
- ¼ cup sugar for thin syrup
- 2 tbsp white vinegar
Prepare chenna: Heat pan on medium heat and add 900ml milk. Keep stirring so that it doesn’t stick to the bottom. Scrap the sides as well. Now let the milk come to the boil. Once it will start boiling turn off the stove and let milk sit for a minute. Add 2 tbsp vinegar little at a time slowly stir while adding vinegar. Leave it for a minute then you will see milk has nicely curdled.
Line a sieve with muslin cloth/cheese cloth and drain chenna. Wash chenna well with water so that no smell of vinegar is left in chenna. Pick up cloth and squeeze with light hands. Do not apply much pressure. Make a knot and hang cheese cloth for about 45 minutes.
Prepare sweet milk: In a pan add 2 tbsp water this will prevent milk from sticking to the bottom. Add 500 ml milk; keep occasionally stirring for about 20 minutes. Crush some saffron strands with ½ tsp of sugar, ½ tsp cardamom powder, ½ tsp fennel powder and add in the milk. Cook milk for 10 more minutes while stirring. Add ½ cup of sugar (you can adjust to your taste) stir well, add sliced almonds, pistachios and cook for 5 more minutes. Sweet milk is ready.
After 45 minutes take out chenna from muslin cloth. Knead chenna well using your palm for 5 minutes with light pressure. It will turn smooth and chenna will release its fat and your hand will be greasy. Add 2 pinch of color (optional) and knead for the final time. Take portion of dough (roughly 1tsp) and make a round ball and then flatten like a patty. Prepare rest of the rasmalai patty in the same way.
Heat water in a pressure cooker up to 1 inch and bring it to boil. Add ¼ cup of sugar, keep heat on medium high bring it to boil again. Transfer prepared cheese patty in boiling thin syrup. Close the lid and wait for 2 whistles. Cook for 3 more minutes on low-medium heat. Turn off the heat and let it rest for at least 30-40 minutes.
Open the lid after 40 minutes you will see patties have doubled in size. Take them out with a spatula and gently press balls with another spatula. Add them in prepared sweet milk. Give gentle stir. Let it cool down and refrigerate it for 6 hours. Spongy melt in mouth rasmalai is ready to serve.