Rasmalai

Here goes another Sweet recipe from my kitchen shelf. The soft and delicious Rasmalai. I have learned to make this recipe perfectly from my mom. While mom makes a quick and easy Rasmalai using milk powder. That’s sounds great for when you don’t have time to make the chenna etc. from scratch.  One can make easy Rasmalai just about in 10 minutes.  This is pretty much perfect for festival days when you are making variety of dishes and also have to cook your regular meals.

1 rasmalai

To make Rasmalai from Scratch you need to first split whole milk using a lemon, vinegar or curd, just like we make paneer at home. That cheese is then hung and squeezed dry, kneaded well and shaped into balls which are then cooked in a milk base and then soaked.

 

It’s delicious and not as difficult as its time consuming, but when you can get a similar result in just about 10 minutes, I wouldn’t pick the longer route!

2 rasmalai

 

Well, here is our recipe Ingredients needed for making delicious Rasmalai

12 rasgullas (use canned ones)

½ cup of condensed milk

2 cups of milk

3 green cardamom seeds (powdered)

Saffron (optional)

2-3 tbsp of chopped nuts like almonds, pistachios, cashew nuts or mix of what you have in hand

 

How I make – (Quick Method)

Drain the rasgulla from the can and squeeze to remove any extra syrup inside. I prefer to use a lemon squeezer to make the job easier (saw this tip on a recipe tv show 😉 thanks for that tip!). Be gentle though, otherwise the rasgulla will crumble. You don’t have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.

Mix the milk and condensed milk and bring to boil. Add the cardamom powder and saffron and simmer for 3-4 mins. Then add the drained rasgullas and chopped nuts. Mix well and let it simmer together for another minute.

Remove from fire, let it cool down and refrigerate for a few hours. Serve chilled with more crushed nuts on top.

3 rasmalai

If you want to make Rasgullas and Condensed milk/Flavored Saffron Milk at home here is the procedure 

 

Ingredients needed for Rasgulla discs

Homemade paneer (chenna) – 110 grams (make paneer from 1 liter of milk)

Semolina/rava (any rava) – 1 tsp

Cardamom – 1/4 tsp

Sugar – 2 tsp

All-purpose flour or maida for dusting -1 tbsp

 

For the sugar syrup

Water – 2 1/2 cup

Sugar -1 cup

5 rasmalai (2)

Method —

Squeeze paneer well into a flexible paste or until your hands become oily. Squeeze using the heel of your hands. Add a tsp of rava, cardamom powder, sugar and press lightly.

Then divide the paneer into equal pieces and make smooth balls. Ensure that there are no cracks. Flatten it in the shape of a disc and place it on a maida dusted plate. (if you are going to stop with preparing rasgulla, make balls and not discs)

Heat sugar and water over low flame. Once the sugar dissolves, increase the flame. When the sugar water comes to rolling boil, reduce the temperature to medium and gently drop the prepared discs. See to it that the paneer discs do not touch each other.

Close it and let it cook for 15 minutes. Check in between for every 15-20 minutes, the rasgullas would have doubled its original size. Switch off the flame and let it cool. This is rasgulla. Let the rasgulla remain soaked in sugar syrup for 1-2 hours.

 

For Saffron flavored milk

Milk – 2 1/2 cups or 1/2 liter

Sugar – 1/3 cup

Cardamom powder -1/4 tsp

Saffron -7-8 strands

Pistachio -chopped – 2-3 tbsp

Almonds (blanched and thinly sliced/slivered) -2-3 tbsp

 

For garnishing

Blanched almond slivered

Pistachio chopped

 

Method —

Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time to time to prevent the milk from getting burnt.Add sugar, cardamom powder and mix until the sugar dissolves. Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well. Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently. Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it and serve chilled garnished with more almonds and pistachio. This Delicious Rasmalai is perfect dessert for parties and get togethers. You can prepare it a day before and keep it in the refrigerator.

5 rasmalai (1)

Yum! Any milk-based sweet is right up on my list of favorites but Rasmalai does hold a special place in my heart!! 🙂

 

Note —

You can prepare rasgulla in pressure cooker also but do not put the weight.

Cook time – under 40 mins

 

❤ Happy Cooking ❤

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Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:

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Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/
Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/
Some content on this page was disabled on July 10, 2015 as a result of a DMCA takedown notice from rumela roy. You can learn more about the DMCA here:

https://en.support.wordpress.com/copyright-and-the-dmca/

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