Rasmalai is a favourite Indian sweet by miles. A little kid or an adult, everyone is very fond of this delicious sweet. Rasmalai is a Bengali sweet which is so soft and spongy that it dissolves in the mouth as soon as you take its first bite. Well, no one can resist this saffron laced sweet dish.
|Prep Time: 15 Mins||Cooking Time: 50 Mins||Servings: 12 Pieces|
Ingredients for making malai balls
- Milk 1-liter
- lemon juice 2 tbs.
- Sugar 1½ cup
- Water 4 cups
Ingredients to thickened milk
- Milk 1-liter
- Sugar 3 tbs.
- corn starch 1 teaspoon
- saffron 12-14 (kesar)
- cardamom ¼ teaspoon (elaichi) powder
- pistachio 2-3 tbs.
It is made up of two parts: The balls which are made up chenna or paneer and the thickened milk.
Processing of making rasmalai balls
Take 1-litre boiled milk and then curdled by adding lemon juice or vinegar. Drain it using a muslin cloth and squeeze it gently to remove water. Let it drain the excess water.
Untie the cloth and crumble the paneer and if there is moisture present then press paneer between paper napkins.
Mash and knead it until it turns into dough. Knead until your hands turn greasy.
Make equal sized balls and press them gently to turn them into pattie.
Add 11/2 cup sugar into 4 cups of water and heat it on medium flame until it starts boiling.
Gently slid paneer pattie one by one into boiling water.
Cover the lid for 5 minutes. After 5 minutes, flip patties gently and again cover the lid for 5 minutes.
Let it cool for 1 to 2 hours and then strain each pattie. Press pattie gently between spoon to drain excess sugar syrup.
Process of making thickened Milk or the Ras
Take 1-litre milk and heat it over medium flame.
Add saffron when it comes to boiling point.
Stir the milk at regular laps and cook it until it lessens to half for about 20 minutes.
Mix 1 teaspoon cornstarch and 4 tablespoon water to make cornstarch water. Add it to milk.
Add 3 tablespoon sugar to it and 1/4 tablespoon cardamom powder.
Cook it for 3 to 4 minutes and keep stirring until the sugar gets dissolves.Add drained chenna patties to the milk and pistachios.
Cook it for 5 minutes. And leave it ti help Pattie absorb the milk and delicious flavour from inside.
Let it cool for some time at room temperature. And then keep it in the refrigerator to make them chilled.
You can garnish this soft and mouth melting with any dry fruits of your choice. And rasmalai will be ready to serve tonight as a dessert. It is often been served in functions chilled with some thickened milk, which makes it even more tastier and irresistible.Do not forget to Comment, Did you liked the Recipe
Also Read Tasty Dal baati churma recipe