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
Yields 16 small
Rasmalai is one of the popular Bengali sweets made using chenna or paneer and milk.
1 hrPrep Time
1 hr, 30 Cook Time
2 hr, 30 Total Time
Save RecipeIngredients
- Milk 1 liter or 4 cups
- Curd 1/2 cup or 3-4 tbsp lime juice
- Sugar 1 1/4 cup
- Water 3 cups
- Cardamom powder 1/2 tsp
- Milk 1 liter
- Sugar 1/2 cup
- Cardamom powder 1 tsp
- Saffron few strands
- Pista 2-3 tbsp finely chopped
Instructions
- 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
- 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
- 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.
- 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.
Calories
Fat
Carbs
Protein
How to make Rasmalai with step by step pictures
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
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
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.
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