Rasmalai


 

Rasmalai is a Bengali sweet dish which is very popular in India. The creamy cousin of rasgulla, rasmalai is a delight for anyone with a sweet tooth. Ras means juice and malai means cream. The marriage of cottage cheese balls (also called chana) cooked in sugar syrup and thickened creamy milk is heavenly. The juicy chana balls dunked in the chilled creamy milk, the aroma of saffron, the textures of nuts – it will take you to a dreamland.

The first step to make rasmalai is to make the rasgulla – freshly prepared cottage cheese cooked in sugar syrup. I curdle the milk using lemon juice to get chana, blitz it, shape it and cook in a thin sugar syrup. I then boil some more milk and simmer it until it gets thick. And finally bring the two together to make this delicious dish called rasmalai. Do try it and let me know how you like it.

Check the recipe to make rasgulla here

 

 

Ingredients:

For the rasmalai balls:

Milk – 1 litre
Lemon juice – 2 tbsp
Sugar – 2 cups
Water – 4 cups
Plain flour – 1 tsp

For the ras:

Milk – 500 mls
Sugar – ¼ cup
Cardamom powder – 1 tsp
Saffron – a few strands
Pistachio and almonds for garnish, chopped

 

 

Method:

To make the rasmalai balls:

  1. Place the milk in a thick bottom pan and bring to boil
  2. Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk curdles and whey separates from it
  3. Take a muslin cloth or cheese cloth into a colander and pour the curdled milk into it
  4. Squeeze out excess water and let the cottage cheese/chana cool completely. At this stage the cottage cheese will be very crumbly
  5. Put the cottage cheese into a food processor or mixie along with 1 tsp plain flour. Process until it comes together and is soft, about a minute (the flour is just to bind the cottage cheese together. Don’t add more than mentioned flour else the rasgullas will lose it’s taste)
  6. Make small flat balls with this chana
  7. In a thick bottom pan, add water and sugar together and bring to boil. Let the sugar dissolve completely
  8. Add the cottage cheese balls into the syrup and cover the pan. Simmer for 15-20 minutes until completely cooked and almost double in size

To make the ras:

  1. Place the milk in a thick bottom pan and bring to boil
  2. Reduce the flame and let it simmer until it becomes thick and reduces to almost half. Keep stirring occasionally
  3. Add sugar and saffron strands. Simmer until the sugar dissolves completely

To make rasmalai:

  1. Take the rasmalai balls out of the sugar syrup and gently squeeze it to remove excess syrup (don’t squeeze too hard, else they will loose their softness)
  2. Slowly drop them into the simmering milk
  3. Simmer for 2-3 minutes
  4. Turn off the flame and let it cool
  5. Refrigerate and serve chilled

 

Boil milk and curdle it using lemon juice

Boil milk and curdle it using lemon juice

 

Drain the whey to get 'chana'

Drain the whey to get ‘chana’

 

Process it lightly in a mixie or blender

Process it lightly in a mixie

Shape it into small flat discs

Shape it into small flat discs

 

Simmer the discs in sugar syrup until done

Simmer the discs in sugar syrup until done

 

Boil milk and simmer to reduce it

Boil milk and simmer to reduce it

 

Add sugar and saffron strands

Add sugar and saffron strands

 

Gently squeeze out excees syrup from discs

Gently squeeze out excees syrup from discs

 

Add to the thickened milk and simmer for a few minutes

Add to the thickened milk and simmer for a few minutes

 

 

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