Soft spongy chenna or coagulated milk cakes floating in sweet milky syrup.
East India, especially Bengal, is extremely popular and proud of their array of milk based mithais and rasmalai is one of those delicacies. In this recipe we show you how to make rasmalai from scratch – right from making the coagulated milk or chenna balls to the sweet syrup that they sit in. A good rasmalai is supposed to be soft, spongy, sweet and satisfying – follow this recipe to the t and you will get a mithai which is all of these things and more!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.