Rasmalai Recipe | How to make Rasmalai

Rasmalai Recipe | How to make Rasmalai
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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.

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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. 

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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

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Yields 16 small

Rasmalai Recipe | How to make Rasmalai

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

Recipe Image
Save RecipeSave Recipe

Ingredients

    Chenna
  • Milk 1 liter or 4 cups
  • Curd 1/2 cup or 3-4 tbsp lime juice
  • Sugar syrup
  • Sugar 1 1/4 cup
  • Water 3 cups
  • Cardamom powder 1/2 tsp
  • Rabri
  • Milk 1 liter
  • Sugar 1/2 cup
  • Cardamom powder 1 tsp
  • Saffron few strands
  • Pista 2-3 tbsp finely chopped

Instructions

    Making Chenna
  1. Heat milk in thick bottomed pan without adding any water.
  2. Bring the milk to boil in medium flame
  3. Once the milk boils, add curd and keep stirring.
  4. Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd
  5. keep stirring till milk is fully curdled and water is separated.
  6. Line a muslin cloth in a sieve and drain the curdled milk.
  7. Wash with cold water to easily handle and squeeze the excess water.
  8. 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.
  9. After half an hour take the Chenna and knead for 8-10 minutes
  10. Knead till Chenna is soft and smooth.
  11. Take small balls and flatten with your hands to shape as discs.
  12. Shape the entire chenna and keep it ready
  13. Sugar Syrup
  14. Boil 3 cups of water in a pan/cooker with sugar.
  15. Once it boils and sugar is completely dissolved add cardamom powder.
  16. Now add discs and allow it to cook.
  17. Close with lid and allow it to cook for 10 minutes.
  18. After 10 minutes rasmalai would have doubled in size. Carefully flip them and allow to cook for another 5 minutes.
  19. Soft and spongy rasgullas are ready
  20. Allow it to cool completely
  21. Making Rabri
  22. Boil milk in heavy bottomed pan
  23. Once it comes to boil reduce the flame
  24. Keep stirring scraping the sides till it reduces to half of its volume. It will take around 35-40 minutes.
  25. Then add sugar and continue to boil for 5 minutes. Consistency can be little thin as rabri will get thicker after cooling down.
  26. Garnish with chopped nuts, cardamom powder and saffron and mix.
  27. Switch off the flame and allow it to cool down.
  28. Assembling
  29. Once the rasgulla cools down, take them and squeeze to remove excess sugar syrup.
  30. Add the rasgulla to rabri.
  31. Refrigerate and serve them chilled.
  32. 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.

Nutrition

Calories

2607 cal

Fat

65 g

Carbs

453 g

Protein

64 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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How to make Rasmalai with step by step pictures

Making Chenna

Heat milk in thick bottomed pan without adding any water.

rasmalai - 70269624_870497869999723_4735709899248369664_n.jpg

Bring the milk to boil in medium flame

rasmalai - 70154271_1374395962718889_886288650675945472_n.jpg

Once the milk boils, add curd and keep stirring.

rasmalai - 69991200_476725246214837_1575586869679226880_n.jpg

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.

rasmalai - 69649358_525535778254155_2944108461165641728_n.jpg

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

rasmalai - 69957972_784111848690276_48546084066164736_n.jpg

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

rasmalai - 70463813_868101926920548_8979035681007337472_n.jpg

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.

rasmalai - 69782197_957380997954902_5004196611388080128_n.jpg

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

rasmalai - 70222677_421026311883668_7898262956889079808_n.jpg

Knead till Chenna is soft and smooth.

rasmalai - 69485131_2255147324707859_4810720708504059904_n.jpg

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

rasmalai - 69904414_764588507291420_130733049234063360_n.jpg

Shape the entire chenna and keep it ready

rasmalai - 69907059_648048765685600_912459084706349056_n-1.jpg

Sugar Syrup

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

rasmalai - 69651483_977874889216644_147560327372865536_n.jpg

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

rasmalai - 69444869_382003532487729_3916805948257075200_n.jpg

Now add discs and allow it to cook.

rasmalai - 69747656_490125168212337_8110494110076370944_n.jpg

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

rasmalai - 70008016_736001780183755_7978608553613066240_n.jpg

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

rasmalai - 70665759_679565119210086_2105852246532030464_n.jpg

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

rasmalai - 69678056_516533818911374_4479953714987139072_n.jpg

Making Rabri

Boil milk in heavy bottomed pan

rasmalai - 70133948_749535792166741_8446571066150617088_n.jpg

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.

rasmalai - 69506893_423116468312922_3644806159027666944_n.jpg

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

rasmalai - 70155749_1272065639637516_8291240047722627072_n.jpg

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

rasmalai - 69494980_675631066270299_4749702812504424448_n.jpg

Switch off the flame and allow it to cool down.

rasmalai - 70014259_2114682495304574_7523670722674163712_n.jpg

Assembling

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

rasmalai - 69469580_1126959440836257_3857329760833110016_n.jpg

Add the rasgulla to rabri.

rasmalai - 69766394_467200213864664_5233200801572192256_n.jpg

Refrigerate and serve them chilled.

rasmalai - 69867106_2306732362759427_8085769907498647552_n.jpg

Soft and spongy rasmalai is ready.

rasmalai - 69554887_726012927811219_3309178714230620160_n.jpg

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 FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.

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