Soft Rasmalai Recipe
Rasmalai is a popular Bengalai sweet with fresh chenna or Indian cottage cheese as main ingredient. Make Soft, spongy, delicious and melt in mouth ras malai with my easy recipe.
Servings: 20 rasmalai
For Making chenna and sugar syrup
- 4 cups Milk full fat
- 3 tablespoons lemon juice or yogurt
- 1 3/4 cups sugar
- 3-4 green cardamoms pounded
- 2 teaspoons pure rose water
For making ras for rasmalai
- 2.5 cups Milk
- 1/2 cup sugar
- few saffron strands
- 1/2 teaspoon pounded cardamom peel and crush 4-5 green cardamoms
- 1/4 cup pistachios and amonds mixed and slivered
Making chenna or milk solids
Bring measured whole milk or full cream milk to a boil in a wide pan.
As it starts to boil, lower the flame and add lemon juice. mix well and keep stirring until the milk completely curdles. Once the milk is curdles and all when is separated remove from flame.
Next to separate all the whey from milk solids, line a colander with two layers of cheese cloth or cotton cloth. Pour the curdles milk into the prepared colander. Set aside for 5 minutes
Now bring the edges of the cloth together rinse under cold water several times. This step will remove any sour taste from lemon juice.
once all the whey is drained collect the milk solid from the cloth.
Preparing ras malai balls and boiling in sugar syrup
Now we will knead the prepared chenna and make it soft and smooth
Take the chenna mass in a wide plate and start kneading. Knead for around 5-6 minutes by stretching and bringing it back. Knead until it starts to release a bit of fat. but do not over knead as it will result in chewy rasmalai balls.
Now make around 20 small balls from the kneaded chenna and set aside.
In the meanwhile combine 1 3/4 cup sugar and 4 cups water in a big pan. Cook until the sugar is completely dissolved and the sugar syrup starts to boil. At this stage add cardamom powder and rose water. Mix well.
Now slide the prepared ras malai balls and cover the pan.
Cook for around 12-14 minutes or until the chenna balls soak up sugar syrup and doubles in size.
Remove from sugar syrup gently and let cool thoroughly. You can make these rasgullas a day ahead and refrigerate and continue making ras malai next day.
How to make rasmalai
Soak A big pinch of saffron in 1/4 warm milk for 15 minutes
Bring 2 cups full fat milk to a boil.
While the milk is boiling add the saffron milk to it and mix well.
Now add sugar and mix.
Once done maintain medium flame and cook till the milk is condensed to half quantity. Make sure to scrap the malai or cream that sediments in the walls of the vessel. Now add the chilled ramalai balls we prepared earlier and simmer for 2 minutes.
Remove from flame and cool thoroughly.
Once it reaches room temperature, refrigerate for at least three hours before serving rasmalai. Serve chilled ras malai along with ras, garnished with slivered nuts.
- You can double the recipe
Serving: 20rasmalai | Calories: 136kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 108mg | Fiber: 1g | Sugar: 26g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg