Rasmalai

Rasmalai

It’s the time of the year, when there are celebrations everywhere and everyone is in the joyful mood. Diwali is one such Indian festival which brings in enlightenment with it. It is about decadent sweets and following the rituals and being traditional.

RasmalaiRasmalai is one such royal sweet often made and eaten on a special occasion like weddings and Diwali. A very popular Bengali sweet made with spongy cottage cheese balls soaked in rich, thickened, sweet, saffron flavored milk. This recipe is not a quick one made with condensed milk, but the traditional way from scratch by reducing the milk.

There are 3 parts to Rasmalai – the Masala milk, the Chaina, the Rasmalai balls.

Preparation Time: 10 mins
Cooking Time: 45-50 mins
Total time: 1 hr
Makes 12 -15

Ingredients

Masala Milk:
1 litre full fat milk
1/2 cup sugar
1/2 teaspoon green cardamom powder
1 teaspoon kewra or rose water
Few strands of saffron
1/4 cup mixed nuts (almonds, pistachios and cashews), chopped and divided

For Chaina:
1 1/2 liters full fat milk
3 tablespoon vinegar or add as required

For sugar syrup:
2 cups sugar
8 cups water
½ teaspoon green cardamom powder (elaichi powder)

Directions

Prepare the Masala Milk:

RasmalaiPlace a heavy non-stick pan on medium flame. Add about 2 tablespoons of water and pour 1 1/2 liters of milk to the pot and bring it to a boil. Adding water to pan ensures that milk will not stick to the bottom.

RasmalaiLower the flame and continue cooking the milk and stirring at regular intervals. After 15 minutes add sugar and mix. Let it Simmer till the milk is reduced to half. Add saffron strands, half of the chopped nuts and cardamom powder. Stir every 2 to 3 minutes to prevent boiling. Cook for additional 2-3 minutes, Turn off the flame, add rose water and let the milk come to room temperature.

Prepare Chaina:

RasmalaiBoil 1 litre milk in a heavy bottom pan. In a bowl mix 3 tablespoons of vinegar with 1/2 cup of water. Once the milk comes to a boil, switch off the flame. Wait for 3-4 minutes and begin by adding the vinegar and water mixture little at a time till the milk curdles.

RasmalaiUsing a strainer and a cheese cloth, drain the water and collect the Chaina. Rinse it under tap water so that there’s no trace of vinegar in it.

Squeeze out as much water as you can and let the Chaina stay in the strainer for 10 – 15 minutes. Make sure there is very little moisture in the Chaina.

RasmalaiTo make rasgullas, Begin by mashing the chaina till it’s smooth. Mash constantly with the heel of your hands for 10 minutes to get smooth texture. This is a very a important step. If the Chaina is not smooth, the rasgullas can break when you boil them.

After 10 minutes, make small balls out of it and press them gently to flatten them and set aside.

Prepare Sugar Syrup:

Heat 8 cups water in a wide pan and add 2 cups of sugar to it. Let it dissolve completely and bring it to a boil. Take out 2 cups of syrup and set aside.

RasmalaiDrop the Chaina balls in the boiling sugar syrup and cook covered for 18-20 minutes. The balls will double in size. Keep checking the consistency of syrup once or twice in between and add water if needed.

Keep adding little hot water to the pan to prevent the syrup from thickening. The flame should be on high while the Chaina balls are cooking. After 18-20 minutes, take out the balls and drop them in the sugar syrup kept aside. Let the balls stay in the syrup till they come to room temperature.

RasmalaiTake out the cooled chaina balls from the sugar syrup, squeeze gently to remove the excess syrup and transfer them in the prepared masala milk.

Chill in the refrigerator for 3 hours or overnight. Garnish with the chopped nuts and few saffron strands and serve.

RasmalaiTips:
– Use full cream/whole milk to make rasmalai. Low fat or fat free milk will not give good results.
– When squeezing out the water from the Chaina, make sure that it’s not completely dry. It should be soft and moist else the rasmalai balls will not be soft.
– Mash the chains for good 10 minutes, this is the most important step, so don’t try to cut it down.
– Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan. Cook in batches if you are cooking in large quantities.
– If the sugar syrup starts getting thicker, add 1/2 cup hot water constantly. The balls should not sink in the bottom of the pan.

Rasmalai
 
A very popular Bengali sweet made with spongy cottage cheese balls soaked in rich, thickened, sweet, saffron flavored milk.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 12-15
Ingredients
Masala Milk:
  • 1 litre full fat milk
  • ½ cup sugar
  • ½ teaspoon green cardamom powder
  • 1 teaspoon kewra or rose water
  • Few strands of saffron
  • ¼ cup mixed nuts (almonds, pistachios and cashews), chopped and divided
For Chaina:
  • 1½ liters full fat milk
  • 3 tablespoon vinegar or add as required
For sugar syrup:
  • 2 cups sugar
  • 8 cups water
  • ½ teaspoon green cardamom powder (elaichi powder)
Instructions
Prepare Masala Milk:
  1. Place a heavy non-stick pan on medium flame. Add about 2 tablespoons of water and pour 1½ liters of milk to the pot and bring it to a boil. Adding water to pan ensures that milk will not stick to the bottom.
  2. Lower the flame and continue cooking the milk and stirring at regular intervals. After 15 minutes add sugar and mix. Let it Simmer till the milk is reduced to half. Add saffron strands, half of the chopped nuts and cardamom powder. Stir every 2 to 3 minutes to prevent boiling. Cook for additional 2-3 minutes, Turn off the flame, add rose water and let the milk come to room temperature.
Prepare Chaina:
  1. Boil 1 litre milk in a heavy bottom pan. In a bowl mix 3 tablespoons of vinegar with ½ cup of water. Once the milk comes to a boil, switch off the flame. Wait for 3-4 minutes and begin by adding the vinegar and water mixture little at a time till the milk curdles.
  2. Using a strainer and a cheese cloth, drain the water and collect the Chaina. Rinse it under tap water so that there's no trace of vinegar in it.
  3. Squeeze out as much water as you can and let the Chaina stay with the cheese cloth in the strainer for 10 - 15 minutes. Make sure there is very little moisture in the Chaina.
  4. To make rasgullas, Begin by mashing the chaina till it’s smooth. Mash constantly with the heel of your hands for 10 minutes to get smooth texture. This is a very a important step. If the Chaina is not smooth, the rasgullas can break when you boil them.
  5. After 10 minutes, make small balls out of it and press them gently to flatten them and set aside.
Prepare Sugar Syrup:
  1. Heat 8 cups water in a wide pan and add 2 cups of sugar to it. Let it dissolve completely and bring it to a boil. Take out 2 cups of syrup and set aside.
  2. Drop the Chaina balls in the boiling sugar syrup and cook covered for 18-20 minutes. The balls will double in size. Keep checking the consistency of syrup once or twice in between and add water if needed.
  3. Keep adding little water to the pan to prevent the syrup from thickening. The flame should be on high when cooking the Chaina balls.
  4. After 18-20 minutes, take out the balls and drop them in the sugar syrup kept aside. Let the balls stay in the syrup till they come to room temperature.
  5. Take out the cooled chaina balls from the sugar syrup, squeeze gently to remove the excess syrup and transfer them in the prepared masala milk.
  6. Chill in the refrigerator for 3 hours or overnight. Garnish with the chopped nuts and few saffron strands and serve.

 

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