Rasmalai Recipe
Ras malai is also known as rasamalai or rossomalai. Basically it is a dessert. It is originated from the eastern regions of India.
It is an East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron etc. It is called rossomalai in Bengali & ras malai in Hindi. In Odia it is known as ras malai. This dessert is popular in India, Bangladesh & Pakistan.
It is difficult to verify the origin of this sweet, but as per some underlying stories K.C. Das Grandsons claims that it was invented by K.C. Das in Kolkata.
Even Sen Brothers of Comilla from Matri Bhandar brand also claim to be the original maker of the ras malai. Infact, Bangladesh has begun the process of registering geographical indication status for Comillar rasmalai.
Basically, ras malai is a creamy & milky dessert that consists Chenna (paneer/cottage cheese) balls. The syrup of the recipe is made from rich milk, sugar, cream & saffron.
Super soft chhena/cottage cheese is the heart of this dessert. It is always served chilled. It is very difficult to describe the rich, creamy & delicious taste of this recipe.
It is light & spongy. It is spiced with cardamom & saffron. It will be defficult for you to just stop at one ras malai. This juicy & soft sweet is addictive & super delicious.
As per my opinion, ras malai is healthier than other sweet, because firstly it is not deep-fried. As it is made from milk product, it is low in salt & sugar, high in calcium, protein & mineral content. A person with high diabetes can consume low or no sugar ras malai.
To make it fast & easy you can use store brought rasgulla also. As making ras malai can be divided in three different process.
One is to make rasgulla, another is to make rabdi (sweet milk) & finally assembling. Let’s make super delicious, juicy ras malai at home. Enjoy cooking!
- Preparation time – 10 to 15 minutes
- Cooking time – 25 to 30 minutes
- Resting time – 30 minutes
- Makes – 15 to 17 servings. (approx.)
Ingredients to make rasmalai:
For chenna:
- 2 liter milk
- Vinegar/lemon juice as required
- For sugar syrup:
- 1½ cup sugar
- 3 to 4 pod cardamom
- 7 cup water
For Rabdi:
- 1 liter milk
- few strands of saffron
- ½ cup sugar
- ¼ teaspoon cardamom powder
- 2 tablespoon chopped nuts
- (cashew, almond, pistachio)
For garnishing:
Chopped nuts
Method to make rasmalai:
For chenna:
- First of all add milk to thick bottom or non-stick pan. Let it boil at medium flame. Make sure to stir continually to avoid burning.
- Add a spoon full of vinegar/lemon juice & stir again. You will see the milk start to curdle. Add some more until it curdles whole by separating water.
- When ready drain excess water over the cheesecloth or muslin cloth. Always remember to rinse with cold water to remove sourness & stop cooking.
- Squeeze the paneer/chenna gently & hang for 30 minutes.
- Crumble it properly & then start kneading gently using palm.
- Knead until the mixture turns smooth. Never over-knead.
- Take a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
- Keep them a side & cover with moist cloth.
Method to boil rasmalai in sugar syrup:
- In a flat vessel take sugar, water & cardamom.
- Stir & dissolve sugar. Boil it for 5 minutes or until the sugar syrup turns slight sticky.
- Drop all prepared paneer balls in it at high flame.
- Cover & cook for 7 minutes or until balls are double in size.
- Now panner balls are cooked properly.
How to make Rabdi:
- In a large thick bottom kadhai heat milk saffron. Let it boil at medium flame.
- Boil until the milk thickens slight. Add sugar & boil again. Never make it very thick as it will be difficult for paneer to absorb milk.
- Add cardamom powder & chopped nuts. Mix well.
How to assemble Rasmalai:
- Squeeze of sugar syrup from cooked chenna balls.
- Place them in a serving bowl/tray & pour prepared rabdi over it.
- Rest it for minimum 4-hours or until ras malai is soaked properly.
- Garnish with chopped nuts & serve chilled ras malai.
