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Rasmalai

Akum Raj Jamir
Rasmalai is soft and spongy rasgulla in flavored creamy milk rabri and garnished with dry fruits. This delicious Bengali sweet is a perfect way to satisfy your sweet cravings. It is a melt in mouth delicious dessert that you will love!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indian
Servings 8 -10 nos

Equipment

  • cooking pot
  • Sauce pan
  • cheese cloth or muslin cloth

Ingredients
  

For Rasgulla:

  • 1 litre whole milk
  • ½ cup curd/yogurt or 2 tablespoon lemon juice
  • 1 litre ice cold water
  • 1 cup sugar (200 grams)
  • 2 cups water
  • ¼ teaspoon cardamom powder or 2 cardamom crushed

For Rabri:

  • 500 ml whole milk (½ litre)
  • few safron strands
  • ½ cup sugar (100 grams)
  • 2 tablespoon pistachios (I used almonds)

Instructions
 

For Rabri:

  • 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.

Making Rasgulla:

  • 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 minutes.
  • 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 minutes.
  • 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 minutes 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
Keyword bengali Rasmalai, creamy rabri, soft and spongy Rasmalai, traditional bengali sweet Rasmalai