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    Home » Diwali Recipes

    Rasmalai Recipe | How to make Rasmalai

    Sep 5, 2019 · 6 Comments

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    Rasmalai Recipe | How to make Rasmalai recipe with step by step pictures and instructions. Rasmalai is one of the popular Bengali sweets made using chenna or paneer and milk. It is combination of rasgulla and Rabri. I always love milk based sweets and this is something I always prepare when I have guests or parties. You can prepare this well ahead for any occasions. You can use store bought rasgullas to cut short the time as well as use condensed milk while making Rabri. Here I am sharing the elaborate method of making everything from scratch.

    You can make rasgullas and rabri in parallel to save the time. I have divided into three sections, making chenna, rasmalai and rabri. Don't miss to add lot of nuts and saffron. It adds rich taste to the dish. You can shape the rasgullas as discs or small balls. Rasmalai taste best next day when rasgulla is completed soaked in milk. I always use curd to curdle the milk as I find it gives soft chenna compared to using lime juice. Using curd will take little more time to curdle. Its been so busy day today and finally got time to complete the post. Without further delay lets see how to make soft rasmalai. 

    Do try and let me know your feedback. You can also try the below recipes

    Coconut Ladoo

    Coconut Burfi

    Corn Flour Halwa

    Besan Ladoo

    Paal kova

    Print

    Rasmalai Recipe | How to make Rasmalai

    Rasmalai is one of the popular Bengali sweets made using chenna or paneer and milk.
    Prep Time 1 hour hour
    Cook Time 1 hour hour 30 minutes minutes
    Total Time 2 hours hours 30 minutes minutes
    Servings 16 small

    Ingredients

    Chenna

    • Milk 1 liter or 4 cups
    • Curd ½ cup or 3-4 tbsp lime juice

    Sugar syrup

    • Sugar 1 ¼ cup
    • Water 3 cups
    • Cardamom powder ½ tsp

    Rabri

    • Milk 1 liter
    • Sugar ½ cup
    • Cardamom powder 1 tsp
    • Saffron few strands
    • Pista 2-3 tbsp finely chopped

    Instructions

    Making Chenna

    • Heat milk in thick bottomed pan without adding any water.
    • Bring the milk to boil in medium flame
    • Once the milk boils, add curd and keep stirring.
    • Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd
    • keep stirring till milk is fully curdled and water is separated.
    • Line a muslin cloth in a sieve and drain the curdled milk.
    • Wash with cold water to easily handle and squeeze the excess water.
    • Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
    • After half an hour take the Chenna and knead for 8-10 minutes
    • Knead till Chenna is soft and smooth.
    • Take small balls and flatten with your hands to shape as discs.
    • Shape the entire chenna and keep it ready

    Sugar Syrup

    • Boil 3 cups of water in a pan/cooker with sugar.
    • Once it boils and sugar is completely dissolved add cardamom powder.
    • Now add discs and allow it to cook.
    • Close with lid and allow it to cook for 10 minutes.
    • After 10 minutes rasmalai would have doubled in size. Carefully flip them and allow to cook for another 5 minutes.
    • Soft and spongy rasgullas are ready
    • Allow it to cool completely

    Making Rabri

    • Boil milk in heavy bottomed pan
    • Once it comes to boil reduce the flame
    • Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.
    • Then add sugar and continue to boil for 5 minutes. Consistency can be little thin as rabri will get thicker after cooling down.
    • Garnish with chopped nuts, cardamom powder and saffron and mix.
    • Switch off the flame and allow it to cool down.

    Assembling

    • Once the rasgulla cools down, take them and squeeze to remove excess sugar syrup.
    • Add the rasgulla to rabri.
    • Refrigerate and serve them chilled.
    • Soft and spongy rasmalai is ready.

    Notes

    Use full flat milk for best results
    If the rabri becomes very thick while serving you can add little milk to dilute them.
    You can add other nuts like almonds and cashews.

    How to make Rasmalai with step by step pictures

    Making Chenna

    Heat milk in thick bottomed pan without adding any water.

    Bring the milk to boil in medium flame

    Once the milk boils, add curd and keep stirring.

    Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd. keep stirring till milk is fully curdled and water is separated.

    Line a muslin cloth in a sieve and drain the curdled milk.

    Wash with cold water to easily handle and squeeze the excess water.

    Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.

    After half an hour take the Chenna and knead for 8-10 minutes

    Knead till Chenna is soft and smooth.

    Take small balls and flatten with your hands to shape as discs.

    Shape the entire chenna and keep it ready

    Sugar Syrup

    Boil 3 cups of water in a pan/cooker with sugar.

    Once it boils and sugar is completely dissolved add cardamom powder.

    Now add discs and allow it to cook.

    Close with lid and allow it to cook for 10 minutes.

    After 10 minutes rasmalai would have doubled in size. Carefully flip them and allow to cook for another 5 minutes.

    Soft and spongy rasgullas are ready. Allow it to cool completely

    Making Rabri

    Boil milk in heavy bottomed pan

    Once it comes to boil reduce the flame. Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.

    Then add sugar and continue to boil for 5 minutes. Consistency can be little thin as rabri will get thicker after cooling down.

    Garnish with chopped nuts, cardamom powder and saffron and mix.

    Switch off the flame and allow it to cool down.

    Assembling

    Once the rasgulla cools down, take them and squeeze to remove excess sugar syrup.

    Add the rasgulla to rabri.

    Refrigerate and serve them chilled.

    Soft and spongy rasmalai is ready.

    If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram,Twitter, Pinterest or subscribe to get regular updates on your mail box.

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    More Diwali Recipes

    • Pumpkin Basundi Recipe | Yellow Pumpkin Basundi
    • Quinoa Sweet Pongal | Quinoa Sakkarai Pongal
    • Chana dal Payasam Recipe | Kadala Paruppu Payasam | Chana dal Kheer
    • Aval Sakkarai Pongal Recipe | Poha Sweet Pongal

    Reader Interactions

    Comments

    1. Vaishali says

      September 06, 2019 at 2:32 am

      everything from the scratch !..wow !beautifully made Rasmalais...I could pop a couple of them in one go !
      Reply
    2. Srivalli Jetti says

      September 06, 2019 at 10:07 am

      Rasmalai has turned out so good. I am sure the soft spongy balls must have tasted out of the world in that creamy milk!
      Reply
    3. Harini Rupanagudi says

      September 08, 2019 at 12:45 am

      OMG! Making it from scratch is such a tedious process but totally worth the effort. Looks amazing.
      Reply
    4. Amara says

      September 08, 2019 at 11:22 am

      Wow!!! Beautifully done Rasmalai Such a tempting bowl.
      Reply
    5. Suma Gandlur says

      September 08, 2019 at 7:11 pm

      The rasmalai looks really inviting with the rosgollas in the creamy and rich rabri. No wonder you make the delicious treat regularly for parties
      Reply
    6. Sushma Pinjala says

      September 08, 2019 at 8:52 pm

      Yummy, one of my favorite dessert. I cant stop with just one. You have made it so perfectly.
      Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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