How to make Rasmalai -
Soft spongy chenna or coagulated milk cakes floating in sweet milky syrup.No matter which way you are going to prepare, this delicious Bengali sweet Rasmalai Mithai: Get set to prepare the all-time favourite Bengali delight right in your own kitchen
This recipe is from the book Mithai.
Main Ingredients : Milk (दूध),
Cuisine : Indian
Course : Mithais
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Rasmalai checkout Kalakand, Chum Chum, Instant Gulab Jamun, Milk Cake . You can also find more Mithais recipes like Malpua Gadhio Khichdo Baat Jo Seero Besan Laddoo Puranpoli
Rasmalai Recipe Card
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
Ingredients for Rasmalai Recipe
Milk 10 cups
White vinegar 8 teaspoons
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1/2 teaspoon
For Syrup
Sugar 1.2 kilograms
Milk 2 tablespoons
For Rabdi
Milk 10 cups
Sugar 6 tablespoons
Saffron (kesar) a few
Pistachios for garnishing
Method
Step 1
For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
Step 2
Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
Step 3
Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
Step 4
Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.
Step 5
Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside.
Step 6
To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard.
Step 7
Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
Step 8
Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syru
Step 9
Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.
Step 10
Remove from the syrup with a slotted spoon and place in the reserved syrup.
Step 11
To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides of the pan and drop it back into the milk.
Step 12
Add the sugar and saffron, and cook for five minutes longer. Transfer to a deep bowl. Remove each chhenna patty from the syrup, gently press to remove excess syrup and dip into the rabdi.
Step 13
Chill for at least two hours so that the chhenna patties absorb the rabdi. Serve.
Nutrition Info
Calories : 7658 Kcal
Carbohydrates : 1406.5 gm
Protein : 134.7 gm
Fat : 166.5 gm
Other : 0
Best Cooked In
Wonderchef Windsor 24cm Casserole with Lid - 4.3L
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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.
