Learn how to make easy rasmalai that is soft and melts in the mouth with step by step pictures. Rasmalai comes from two words Ras, meaning Juice and Malai, meaning Cream. Rasmalai is a popular Bengali delicacy and is loved by one and all. The most loved Indian sweet. For me it is one of my favourite amongst the Indian sweets and i never get fed up with it.
It is made of homemade Indian cottage cheese ball by curdling the milk which is then cooked in sugar syrup and then soaked in sweetened flavored condensed milk.
These rasmalais are soft and juicy after soaking in the creamy thicken milk. It just melts in the mouth 😋😋. They are so delicious that I bet you can’t stop with one 😉.
Hope you like the recipe, please do leave a feedback, I would love to hear from you.
Happy Cooking 😀
Preparation time : 20 mins
Cooking time – 20-25 mins
Serves : 4
Ingredients (240 ml cup used):
Whole milk – 1 litre
Curd – ½ cup or you can use 2 tbsp lemon juice or vinegar, but with yogurt they smell and taste perfect)
Ice cold water – 1 litre
Sugar – 1 cup
Water – 2 cups
cardamom powder – ¼ tsp
Milk – 2 cups
Few Saffron strands
Sugar – ½ cup
Pistachios – 2 tbsp chopped (I have used almonds)
We will start by keeping the milk in stove to evaporate it for the Rabri. And then make the Rasgullas. In a pan add 2 cups milk and bring to boil. Add few saffron strands and ½ cup sugar. Stir every 2 to 3 minutes.
Boil until the milk thickens and reduces to half the quantity. Set this aside.
In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.
Now knead the cheese well to make into a smooth dough for about 10 mins.
Take small portions of it and roll to tiny balls. If you want oval shape then flatten it gently. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.
Making syrup and cooking of Rasgullas:
Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. Now add the flatten discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
Now take out the rasgullas to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve Chilled.