Rasmalai step-by-step recipe with photos.
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 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.
Rasmalai step-by-step recipe with photos
1. Boil milk and curdle it using lemon juice
2. Drain the whey to get ‘chana’
3. Process it lightly in a mixie
4. Shape it into small flat discs
5. Simmer the discs in sugar syrup until done
6. Gently squeeze out excess syrup from discs
7. Boil milk and simmer to reduce it
7. Add sugar and saffron strands
9. Add to the thickened milk and simmer for a few minutes
10. Let it chill in the refrigerator before serving
FOR THE RASMALAI BALLS:
FOR THE RAS:
TO MAKE THE RASMALAI BALLS:
TO MAKE THE RAS:
TO MAKE RASMALAI: