Indulgent Homemade Rasmalai: A Creamy and Delightful Indian Dessert

August 5, 2024
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Here’s a classic recipe for making Rasmalai, a popular Indian dessert:

Ingredients:

For the Rasgullas:

  • 1 liter full-fat milk
  • 2-3 tablespoons lemon juice or vinegar
  • 1 cup sugar
  • 4 cups water
  • 1/2 teaspoon cardamom powder

For the Ras (Milk Syrup):

  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • 2 tablespoons chopped nuts (almonds and pistachios)

Instructions:

Making the Rasgullas:

  1. Prepare the Paneer (Chenna):
  • Boil the milk in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice or vinegar gradually, stirring continuously until the milk curdles and separates into whey and curds.
  • Turn off the heat and let it sit for a minute. Pour the curdled milk through a cheesecloth or muslin cloth to strain the whey.
  • Rinse the chenna under cold water to remove the acidic taste. Squeeze out excess water and hang the cloth for about 30 minutes to remove any remaining whey.
  1. Knead the Chenna:
  • Transfer the chenna to a plate and knead it with the heel of your palm for about 8-10 minutes until it becomes smooth and soft. There should be no lumps.
  1. Shape the Rasgullas:
  • Divide the kneaded chenna into small equal-sized balls and flatten them slightly to form discs.
  1. Cook the Rasgullas:
  • In a large pan, mix the sugar and water and bring it to a boil. Once the syrup is boiling, gently add the chenna discs.
  • Cover and cook on medium heat for about 15-20 minutes, or until the rasgullas double in size. Turn off the heat and let them cool in the syrup.

Making the Ras (Milk Syrup):

  1. Prepare the Rabri:
  • Boil the milk in a heavy-bottomed pan and let it simmer on low heat. Stir occasionally to prevent it from burning.
  • Continue simmering until the milk reduces to about half its original quantity.
  • Add sugar, cardamom powder, saffron strands (if using), and chopped nuts. Stir well and simmer for another 5-10 minutes. Turn off the heat and let it cool to room temperature.

Assembling the Rasmalai:

  1. Combine Rasgullas and Rabri:
  • Gently squeeze the cooled rasgullas to remove excess sugar syrup and place them in the prepared rabri (milk syrup).
  • Allow the rasgullas to soak in the rabri for at least 1-2 hours, preferably in the refrigerator, to absorb the flavors.
  1. Serve:
  • Garnish with more chopped nuts and saffron strands before serving.

Enjoy your homemade Rasmalai, a rich and indulgent Indian dessert!