Rasmalai Recipe

Rasmalai Recipe

Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.

Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. (Source-Wikipedia)

Prep time

10 mins
Cook time
25 mins

Total time

35 mins

Author: Neha Sharma

Ingredients-

For Chena/Rasgulla:

• Amul Cow’s Milk- 1 Litre 
• Lemon juice- 2 tbsp 
• White vinegar- 1 tbsp
• Sugar- 1 Cup 
• Water- 3 Cups 

For Rabri/Rabdi:

• Full fat milk- 1 Litre
• Few saffron strands 
• Sugar- 1/2 Cup
• Chopped Nuts- 1/4 Cup (Pistachios,Almonds)

Method-

For Chena:

1. In a heavy bottom pan or wok/kadhai, pour Cow milk and bring it to a boil.
2. Turn off the flame, add a tbsp of lemon juice and slowly stir the milk. Add the remaining lemon juice and stir till milk starts to curdle.
3. Now add white vinegar to the milk and gently stir the milk. Milk solids will separate from whey water in a minute or so.
4. Strain the curdled milk using a siever and a cheese cloth.
5. Run some cold water on chena separated after straining.
6. Lift the cheese cloth from all the sides and squeeze as much water as possible, tie it up and hang it on a tap for 20 min.
7. After 20 min, knead the Chena with your hands for 4 minutes.
8. Divide it in small equal portions and roll them in to the shape of a ball with using your hands. 
9. Make sure that the chenas don’t have any cracks and then using your palms gently flatten the chena balls. Keep aside. 
10. In a pressure cooker, add 2 cups of sugar and 1 cup of water. 
11. Once the sugar melts completely, add 1 cup of water and again bring it to a boil.
12. Drop the chenas in the boiling syrup and cover the cooker using lid (do not remove the whistle).
13. On a high flame cook the chenas for a minute and then turn down the flame to medium and cook for another 6 mins.
14. After cookingcit for about 7 minutes, turn off the flame and immediately release the pressure (While holding the cooker place it under a tap and run cold water on its lid, make sure not to dip the base of cooker in water). 
15. Once done, open the lid of pressure cooker and keep it aside. 

For Rabdi:

1. In a pan, add 1 Litre of full fat milk and bring it to a boil.
2. In a small bowl, add 1 tbsp of boiling milk and put saffron strands in it. Mix it well and add it back to the boiling milk.
3. Lower the flame and stop stirring the milk. In a while you will see a thin layer of cream forming at the top.
4. Stick the cream layer to the sides of the pan with the help of a spoon or spatula. 
5. Repeat the step without stirring the milk till it reduces to one third of its quantity.
6. Scrape off the cream from sides of the vessel and add it back to the milk.
7. Now add chopped nuts and 1/2 cup of sugar to the milk. 
8. Stir the milk, cook till it reduces a little more and then turn off the flame.
9. For Rasmalai:
10. Squeeze out the sugar syrup from chennas by pressing them between two spatulas or use your hands but be gentle otherwise you will break them. 
11. While keeping the chenna pressed, drop it in the hot rabri. Repeat this step for the remaining chennas.
12. Keep the rasmalai in refrigerator for atleast 2 hours before serving.
13. Enjoy!!

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