Rasmalai

Rasmalai is a classic Indian festive dessert made with milk, lemon juice, sugar, nuts and saffron. It is one of my kids’ most favorite sweets. It disappears from the kitchen table, the moment I make them. They waste no time in stealing it fresh out of the pan.  So try it out, you can’t stop with one!

Rasmalai

It is originated from Bengal but hugely popular all over India. Rasmalai literally means juicy milk cream. This is prepared very similar to rasgulla. Both of these are easy but quite tricky to make them perfectly soft and juicy. Rasmalai is served with creamed milk with saffron, also it is topped with dry fruits like cashew, almond and pistachios.

Furthermore, I would like to share some tips for a perfect rasmalai recipe. Firstly, always use ‘fresh full cream cow’s milk’ for the better result because the fat content in full-fat milk makes the best paneer; secondly while forming paneer/chenna balls, make sure you don’t have any cracks in it. otherwise, the balls would dissolve in sugar syrup while boiling; finally, knead chenna gently, don’t over knead as chenna will start releasing oil, resulting hard rasmalai.

Finally, you may also like my other Diwali sweets and savories recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Rasmalai  2017-10-16 07:08:58

Serves 4    This traditional Indian sweet is famous in East India, and a must have in all Indian festivals.                              Print        Prep Time   00:30        Cook Time   00:45        Total Time   01:15

Prep Time   00:30        Cook Time   00:45        Total Time   01:15         For Chenna or Paneer

1. 4 cups fresh full fat cream milk (1 liter)
2. 1 to 2 tbsp fresh lemon juice
3. 1 cup ice water          For Rabri
4. 3 cups milk
5. 1/3 cup sugar or as needed
6. pinch of saffron
7. 1/4 tsp cardamom powder
8. 12 pistachios
9. 6 cashews          For Sugar Syrup
10. 3 cups water
11. 1 cup sugar          Preparations
12. Place the nuts in a blender or mixie jar, grind it into a coarse powder and keep it aside.          Making Chenna
13. Boil 1 liter of milk in a heavy bottomed pan or pressure cooker.
14. When it starts to boil, add lemon juice, stir well until the milk curdles completely. (add more lemon juice if needed) switch off the heat. Immediately add ice water, it is very important to keep the chenna/paneer soft.
15. Meanwhile, line a strainer with a muslin cloth and strain the paneer.
16. Then wash the paneer under cold water in order to get rid of lemon juice taste.
17. Also squeeze gently and allow the water to drain.
18. Then tie the cloth and let it hang and drip for 30 minutes. This step is also very important because if the water is not drained well from the paneer ,the rasmalai pieces will start to disintegrate in sugar syrup.
19. Once drained, untie the muslin cloth and transfer the chenna/paneer to a plate. (if it has too much moisture, press the chenna gently by using paper tissues)
20. Crumble the chenna with hand, mash and knead the chenna/paneer until it becomes a smooth dough. It will take 5 to 6 minutes.
21. Furthermore, make 8 small balls and press them gently between your palms and flatten them like a Patty.          Sugar Syrup
22. Heat 3 cups of water and 1 cup of sugar in a pan over medium heat.
23. When it starts to boil vigorously, gently slide in all the patties one by one from the side then cover the pan with a lid and boil for 5 mins.
24. After 5 mins, open the lid and flip the patties gently and again close the lid and cook for another 5 mins.
25. Remove from the heat and let it cool completely.
26. After that drain each Pattie and press gently between your palms to remove excess syrup.          Condense the Milk
27. Meanwhile, heat a heavy bottomed pan with 3 cups of milk, bring it to boil over medium heat.
28. Add sugar, cardamom powder, half of the nuts powder and saffron, keep on stirring until it becomes slightly thick.
29. Then add the drained patties and cook for 4 to 5 mins. which helps Pattie absorb the milk.          Assembling Rasmalai
30. Remove from the heat and let it cool to room temperature and then place it in the refrigerator for at least 2 to 3 hours.
31. Finally, garnish it with the remaining nut powder. Serve chilled rasmalai as a dessert!         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Rasmalai

Serves 1
Prep Time: 00:30
Cook Time: 00:45
Total Time: 01:15

Ingredients

• 4 cups (1 liter) Fresh full fat cream milk
• 1 to 2 tbsp Fresh lemon juice
• 1 cup Ice water
• 3 cups Milk
• 1/3 cup or as needed Sugar
• Pinch Saffron
• 1/4 tsp Cardamom powder
• 12 Pistachios
• 6 Cashews
• 3 cups Water
• 1 cup Sugar

Instructions

• Place the nuts in a blender or mixie jar, grind it into a coarse powder and keep it aside.
• Boil 1 liter of milk in a heavy bottomed pan or pressure cooker. When it starts to boil, add lemon juice, stir well until the milk curdles completely. (add more lemon juice if needed) switch off the heat. Immediately add ice water, it is very important to keep the chenna/paneer soft.
• Meanwhile, line a strainer with a muslin cloth and strain the paneer. Then wash the paneer under cold water in order to get rid of lemon juice taste. Also squeeze gently and allow the water to drain. Then tie the cloth and let it hang and drip for 30 minutes. This step is also very important because if the water is not drained well from the paneer ,the rasmalai pieces will start to disintegrate in sugar syrup.
• Once drained, untie the muslin cloth and transfer the chenna/paneer to a plate. (if it has too much moisture, press the chenna gently by using paper tissues)
• Crumble the chenna with hand, mash and knead the chenna/paneer until it becomes a smooth dough. It will take 5 to 6 minutes.
• Furthermore, make 8 small balls and press them gently between your palms and flatten them like a Patty.
• Heat 3 cups of water and 1 cup of sugar in a pan over medium heat. When it starts to boil vigorously, gently slide in all the patties one by one from the side then cover the pan with a lid and boil for 5 mins.
• After 5 mins, open the lid and flip the patties gently and again close the lid and cook for another 5 mins.
• Remove from the heat and let it cool completely. After that drain each Pattie and press gently between your palms to remove excess syrup.
• Meanwhile, heat a heavy bottomed pan with 3 cups of milk, bring it to boil over medium heat. Add sugar, cardamom powder, half of the nuts powder and saffron, keep on stirring until it becomes slightly thick.
• Then add the drained patties and cook for 4 to 5 mins. which helps Pattie absorb the milk.
• Remove from the heat and let it cool to room temperature and then place it in the refrigerator for at least 2 to 3 hours.
• Finally, garnish it with the remaining nut powder. Serve chilled rasmalai as a dessert!

By Santhi Therese
The Indian Claypot