rasmalai recipe, how to make rasmalai recipe

rasmalai recipe with step by step photos – again one of the popular bengali sweet of spongy cottage cheese balls aka rasgullas soaked in thickened & sweetened milk.

when i made rasgullas, i also made rasmalai with some of them. you can also get store brought rasgullas to make rasmalai. this recipe is not a quick one made with condensed milk, but the traditional way made with reducing milk.

i would suggest making the rasgullas a day or two before and then later make the rasmalai. dividing work this way makes it easy. if you want to make rasgullas at home, then you can check this post.

rasmalai is usually served chilled and without any accompaniments. while serving, also serve the thickened milk with the rasmalai.

lets start step by step rasmalai recipe:

1. to make rasmalai, you will need 12 to 15 rasgullas. either make them at home or you can buy the store brought ones.

2. boil ½ cup water. then add almonds. cover and keep aside for 30 to 40 minutes. usually both almonds and pistachios are added. i had run out of pistachios, so just added almonds. you can add about 10 to 12 numbers each of the almonds and pistachios.

3. after 30 minutes, peel the almonds and slice them. keep aside.

4. so when the almonds are blanching, take 1 litre of full fat whole milk in a thick bottomed pan or kadai.

5. bring the milk to a boil on medium flame.

6. whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk become warm and then add 8 to 10 saffron strands. stir and keep aside. you can also crush the saffron strands and then add.

7. once the milk has come to a boil, then lower the flame and simmer the milk. collect the floating cream and with a spatula or spoon bring it to the sides. continue to cook this way till the milk is reduced to half.

8. keep on collecting the cream which floats on the top and move it to the sides. also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. this process of reducing milk will take about 20 to 25 minutes after the first boil on a low to medium flame.

9. once the milk has reduced to half of its original volume, add sugar. add 4 to 5 tbsp of sugar or as per your taste.

10. stir well so that the sugar dissolves. scrape the milk solids from the sides and add them to the simmering milk.

11. then add ½ tsp cardamom powder.

12. add the sliced almonds. also reserve a few sliced almonds for garnish.

13. also add the saffron dissolved milk.

14. stir again. keep simmering the reduced milk at a low flame and do stir occasionally. do check the taste and add more sugar if required. i usually do not thicken the milk to rabri consistency as the rasgullas need to soak some of the sweetened milk. so i reduce the milk till its halved of its original quantity.

15. meanwhile take each rasgulla and with a spatula apply pressure, so the sugar syrup is removed from it. you can also press the rasgulla in your palms. be gentle and don't apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the rasgullas.

16. press all the rasgullas this way.

17. now place the rasgullas in the simmering milk.

18. simmer for 3 to 4 minutes.

19. switch off the flame and then add 1 tsp rose water or kewra water.

20. stir gently. cover and let the rasmalai come to a room temperature. then chill and serve garnished with some sliced almonds or pistachios and saffron strands. you can also serve rasmalai warm or at room temperature.

if you are looking for more sweets recipes then do check basundi, shahi tukra, falooda, rice kheer, gajar halwa, sheer khurma and phirni recipe.

rasmalai recipe details below:

rasmalai recipe

rasmalai recipe - cottage cheese balls soaked in thickened, sweetened and flavored milk. a popular indian sweet.

AUTHOR: dassana

RECIPE TYPE: dessert, sweets

CUISINE: bengali, indian

SERVES: 5 to 6

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 12 to 15 rasgullas, homemade or store brought ones
• 1 litre whole full fat cow milk, 4 cups
• 4 to 5 tbsp sugar or add as required
• 10 to 12 tbsp almonds, blanched
• 10 to 12 unsalted pistachios, blanched
• ½ cup water for blanching the almonds & pistachios
• ½ tsp cardamom powder
• 1 to 2 tsp rose water or kewra water
• 8 to 10 saffron strands
• a few saffron strands for garnish

INSTRUCTIONS

1. boil ½ cup water. then add almonds & pistachios. cover and keep aside for 30 to 40 minutes.
2. after 30 minutes, peel the almonds, pistachios and slice them. keep aside.
3. when the almonds are blanching, take 1 litre of milk in a thick bottomed pan or kadai.
4. bring the milk to a boil on medium flame.
5. whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk
6. become warm and then add crushed saffron strands. stir and keep aside.
7. once the milk has come to a boil, then lower the flame and simmer the milk. collect the floating cream on the sides. continue to cook this way till the milk is reduced to half.
8. keep on collecting the cream which floats on the top and move it to the sides. also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
9. add sugar and stir well so that the sugar dissolves.
10. then add cardamom powder.
11. add the sliced almonds & pistachios. reserve a few almonds & pistachios for garnishing.
12. also add the saffron dissolved milk.
13. stir again. keep simmering the reduced milk at a low flame.
14. meanwhile take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. you can also press the rasgulla in your palms. be gentle and don't apply too much of pressure. as then the rasgullas will break. do this with all the rasgullas.
15. now place the rasgullas in the simmering milk and simmer for 3 to 4 minutes.
16. switch off the flame and then add 1 tsp rose water or kewra water (pandanus extract).
17. stir gently. cover and let the rasmalai come to a room temperature. then chill and serve garnished with some sliced almonds or pistachios and saffron strands.
18. serve rasmalai.

3.2.2925

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