Rasmalai is one of my favorite mithai when it comes to Indian sweet dishes or desserts. I am not a fan of sweets but Rasmalai is one such recipe which even I enjoy. Maybe because it’s not that sweet or maybe it’s soft-spongy and melts in your mouth just like that. Haha, who knows! 😉
Rasmalai is a traditional Indian recipe that is made with Cheena or Paneer. Round flattened balls made with Chenna and then cooked in flavored sugar syrup. The rasmalai balls are finally dipped in thickened milk and then served chilled.
So the idea is to eat the spongy Chenna balls and simultaneously drink the thickened sweet flavored milk. How cool, right! In fact, this dessert is made during festivals and is served at weddings too. Rasmalai not only looks so pretty and appealing, but it’s also loaded with flavors of saffron, elaichi, and dry fruits.
Since #Rakhi or #RakshaBandhan is around the corner, it’s the perfect time to try Rasmalai at home and treat your siblings with this Indian sweet. And not to forget, this lockdown has made all of us experts in the Kitchen! LOL.
In this recipe, I am going to share all the tips and tricks that have to keep in mind while making the perfect Rasmalai at home. I learned this recipe from my Chachi and then tried it twice to get the hang of it. Fret not, it’s not rocket science but one must keep these tips in mind before heading to the Kitchen.
My Tips and Tricks:
Which milk to use while making Rasmalai?
- It is important to use full cream/whole milk to make soft Rasmalai. Low fat or fat-free will not give good results.
- I have used the packet milk though as cow milk was not available all thanks to lockdown.
- If possible, take pure Cow milk.
- Take un-boiled milk. Don’t use the already boiled milk.
How to curdle the milk/ curdling milk the right way:
- Boil milk in a heavy bottom pan or a Ganji/Bhagoni/Tapeli. Once it comes to a boil, switch off the flame.
- Do not curdle the milk while the gas is still on.
- Wait for 5 minutes after switching off the gas.
- Do not curdle the milk while it’s too hot.
- If you curdle it when it’s hot, the chenna will become hard.
- Use lemon juice, vinegar, buttermilk to curdle.
- I usually use citric acid mixed with water to curdle.
- Once curdled, add iced cold water in the vessel. It will stop the process of curdling.
How to make Chenna?
- After the milk is curdled, line a strainer with a muslin cloth and strain the Paneer whey {store this Paneer Whey as it has amazing uses and benefits} – I will share it next post.
- Collect the Chenna. Rinse it under tap water so that there’s no trace of citric acid or khatta flavor in it.
- Wrap this Chenna in the muslin cloth and squeeze out all the water.
- Even though you have to squeeze out the water completely from the Chenna, make sure that it’s not completely dry. The Chenna should feel soft and moist even after you have squeezed out the water.
- If required, wrap this Chenna in another cloth so that it soaks all the water.
Points to remember while cooking Rasmalai balls:
- Knead the Chenna for at-least 5 minutes by the clock. Use your palm and knead it gently. It should become soft and come together.
- The balls when dipped in sugar syrup becomes double in size, so it is very important to take a big Kadhai or a wide pan. There should be enough room for them to double up the size.
- Do not overcrowd them.
- Sugar syrup should be of thin consistency for Rasmalai.
- Always keep hot water/warm water in a vessel alongside.
- If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. That’s why I keep a pan full of hot/warm water. This helps in retaining the sugar syrup consistency.
- It takes 15-16 minutes by the clock for these Rasmalai balls to get cooked.
- Keep ready a big bowl of ice-cold water with some ice as we are going to transfer the Rasmalai directly into cold water.
- After the Rasmalai balls are made, put them into iced cold water with chashni along. Let it dip into this for at least 4-6 hours.
- After 4-6 hours, take out the Rasmalai balls, press it gently, and then dip it into water + milk mixture for 1-2 seconds and then transfer into ras or thickened milk.
Will be sharing a step by step method in the method section below. Keep on reading.
Now the detailed process might look difficult but these are the minute details to look for while making that perfect Rasmalai.
Some more Indian recipes to try:
Have a look at this detailed video recipe by CookingShooking
If you are looking for my recommendations. Here are the links:
Heavy bottom Kadhai which you can buy – https://amzn.to/3ggRNDJ
Saffron strands – https://amzn.to/3fof2ul
Dhoodh masala powder – https://amzn.to/39FZOQ0
Organic sugar – https://amzn.to/33bwi3p
Yellow food color for that authentic Rasmalai color- https://amzn.to/30eWd8d
Elaichi powder/Cardamom Powder – https://amzn.to/3gizPjV
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 6-8 Hours |
| Servings |
Pieces
|
- 1/2 Litre milk Preferably cow's Milk. I have taken packet milk and that too full fat.
- 1/4 teaspoon citric acid Mix it with little water.
- 1/2 litre milk
- 5-6 Strands Saffron
- 1 teaspoon Dhoodh Masala
- 2-3 pods Cardamom Crushed after peeling. You can use Cardamom powder too.
- 1-2 tablespoons sugar
Ingredients
For making Chenna
For making thickened dhoodh or ras.
|
|
- In a deep vessel or a Ganj/Bhagoni/Patila - take the milk and on low flame let it come to a boil. Switch off the gas and let it cool down a bit for 5-6 minutes.
- It is really important to not curdle when the milk is too hot. Wait for at least 5-7 minutes before you curdle the milk.
- Mix citric acid in water and slowly add it to the milk. The milk will start curdling instantly. At this stage add ice cubes to the curdled milk. This will slow down the process and will make our Chenna soft.
- Using a strainer drain the water and collect the Chenna in a muslin cloth. At this stage wash the Chenna under running water or clean water so that any tangy flavor of Citric acid or lemon fades away.
- Now collect the Chenna in a muslin cloth and gently press it to release all the extra water. It's important to do this step.
- Now our Chenna is ready. Phew. Take this Chenna in a big thali and mash it for atleast 5 minutes using your palm. So the idea is to mash it so well that it becomes a soft dough and we can make balls out of it.
- Now make 5-6 equal size balls and flattened them by pressing between your palm. Since Rasmalai is flattened in shape or you can make round too.
- In a deep kadhai, heat sugar and water together. Stir it and let come to a boil.
- Remember the Chashni should be thin and not thick. Like a patli chashni we want.
- Once the sugar syrup is done, place all the Rasmalai balls into the Chashni and keep the flame high for 15 minutes.
- In between after every 5-6 minutes, add lukewarm or warm water in the Kadhai. The idea is the Chashni consistency should be thin whole while. It should not get thick.
- Keep adding water in between. I usually add 6-7 times with a small spoon.
- Remember to add water slowly and by the sides. Don't add water on top of the Rasmalais.
- Now after 15 minutes, switch off the gas and remove the Rasmalai into Iced cold water + sugar syrup in which we were boiling.
- So take a vessel to which add ice cubes + water + 1 or 2 katoris of Sugar syrup. Now place the cooked Rasmalai into it. The Rasmalais should be submerged into this water + syrup mixture. Let it sit into this for at least 6-7 hours.
- In a Ganji or a vessel, take the milk and boil it on low flame for 10-15 minutes. Keep stirring in between. It will reduce down to the desired consistency. We don't want to thicken it too much. Otherwise, the Rasmalai won't soak the milk.
- While the milk is boiling, add Dhoodh masala, cardamom powder, and Kesar. Add lemon yellow food color if you have.
- Add sugar according to your taste and switch off the gas. The consistency should be of little thickened flavored milk. It should not be thick.
- Now in a small Katori take 1/2 water and 1/2 milk. Make a mixture of it.
- After 6-7 hours, take the Rasmalai out of the sugar syrup and squeeze with your hands. Now dip the Rasmalai into this water and milk mixture we just made. Just dip and take out in 2 seconds.
- Finally, transfer these Rasmalais into the thickened flavored milk and keep it into the refrigerator.
- Serve it chill. Garnish it with some Kesar strands and rose petals.
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