Rasmalai /Easy Rasmalai Recipe.

Rasmalai is a very popular Bengali Indian sweet made from milk its Chenna dumplings with sweetened milk. One of my personal favourite. I have always been a fan of Bengali sweets you can check rasgulla and malai chamcham in my blog this rasmalai is almost similar to those two sweets posted here.
Rasmalai/rossomalai happens to be  a  favourite  at my place Everyone  loved  this spongy  mouth melting  sweet.
Do try this yummy sweet you will be amazed to see how easy it is to make this at home if you follow this recipe to the T you too will get spongy melt in mouth rasmalai..


Ingredients
1 litre cow milk (full fat)
1/4 cup sugar
3 -4 cardamom seeds
2 tbsp lime juice/vinegar

1 litre milk
1/2 cup sugar/as per taste
Few strands Saffron/kesar
1/2 tsp cardamom powder
1 tbsp chopped pista
1 tbsp chopped almonds


Method
Boil milk and switch the flame off.
After 3-4 minutes add lime juice or vinegar.
The milk will begin to curdle.

Once the milk has curdled, pour It in a sieve lined with muslin cloth.
Add 1 to 2 cups water to wash the vinegar or lime taste.
Squeeze the whey and hang the muslin cloth to let the whey drain completely for 30 to 40 minutes.


Take the whey in a thali or plate or on your kitchen counter.
Knead the whey for 4 to 5 minutes.
Once kneaded well shape it into a log and divide into equal parts
Roll each chenna ball to a round disc.

In a pressure cooker add 3 cups water and 1/4 cup sugar and cardamom powder.
Once the sugar melts add the chenna balls one by one.
Cover the pressure cooker with the lid and it come to full pressure.
After one whistle switch the flame to Sim and cook for exactly 5 minutes.
Switch the flame off and open the lid only after one hour.

Meanwhile prepare the milk for the rasmalai.
In a pan take milk and reduce the flame to sim and keep stirring it.
Stir it continuously.
Add the cardamom powder sugar and saffron and let it boil well.
We don't want the milk to reduce to that of rabdi but the consistency should be thick.
It takes about 20 minutes.
Add the chopped pista and almonds.
Open the pressure cooker lid, you will see how beautifully the chenna balls have doubled and are spongy.

Remove the chenna balls with slotted spoon and with the help of another spoon gently press each chenna ball.
Add the chenna balls to the prepare milk and place it on gas stove and let it cook on 2 minutes on sim.
Now cool the rasmalai for 5 to 6 hours and serve chilled.
Enjoy mouthmelting b spongy rasmalai in the comforts of your home.



Notes
Use full fat cream cow milk
You can add a drop of yellow colour to the chenna before kneading it.
The sugar can be added as per your taste, you may increase o reduce the amount of sugar 
Knead the chenna gently.
You can cook the chenna balls in an open pot i prefer pressure cooker.
Serve chilled


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11 comments:

  1. Super luscious and super rice, I would love a small helping please.

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  2. Super tempting. .look so perfect

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  3. Now your going to kill me this oozing recipe
    Its my favorite 😊

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  4. Hats off to you, Gloria. When I saw 'easy way' in the title of your post I assumed you had used store-bought rasagullas. But wow! So beautifully made from scratch. Dying for a bowl now.:)

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  5. Love rasmalai and rasagulla any time...Yours look awesome.

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  6. Made it for the first time ... and it turned out really nice. Thank you for sharing such great recipes.

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    Replies
    1. thanks for the feedback ,glad you liked it,would be great if you could mail the pic or send it on fb page

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  7. Will surely do so when I make it next. Your daal makhni was very very nice too.... thank you...

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    Replies
    1. thanks for the feedback..will love to see the pics next time ☺☺

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