Rasmalai is an Indian classic delicious dessert made with milk chena, dipped in thick fragrant saffron milk or rabri. It is a delicious dessert which is very popular all over India and everybody likes this dessert. Rasmalai is a soft rasgulla dipped in saffron milk. The recipe of Rasmalai is bit similar to the Rasgulla recipe, both dishes can be made easily, but the recipe is a bit tricky to make the dessert perfectly soft and succulent. To make the dessert rasmalai, first curdling milk to make paneer or chena, then make the disc using this chena and boil them in sugar syrup, and in the last boil the milk to make thicken and mix kesar for nice aroma and add chena disc in kesar milk. This delicious fragrant kesar rasmalai is garnished with chopped nuts. This recipe will tell you how to make soft and delicious rasmalai at home.
For Chena (Paneer)
|Toned Milk||1 Liter||Vinegar||2 Teaspoon Approx|
|Ice Cold Water||As Required|
|Toned Milk||1/2 Liter||Saffron (Kesar)||A Pinch|
|Green Cardamom Powder (Elaichi Powder)||1/2 Teaspoon||Almonds Chopped||5 - 7|
|Pistachio Chopped||5 - 7||Food Color (Optional)||Less Than A Pinch|
|Sugar||50 Gram Approx Or As per Taste|
For Making Rasgulla
|Chena / Paneer||Sugar||2 Cup|
|Water||6 - 7 Cup||Corn Flour (Optional)||1/2 Teaspoon|
|Ice Cubes||12 - 15|
Make Rabri for Rasmalai.
Put 2 cups of sugar and 6 - 7 cups of water in a large pan and boil it on high heat while stirring continuously.
When the water starts boiling, reduce the heat to medium. Add paneer disc to it and cook for 15 minutes over medium heat.
After 10 - 12 minutes you will see that the disc size will increase to almost double. Flip them using a perforated spoon. Turn off the heat after 15 minutes and let it cool on the room temperature for 10 minutes.
After 10 minutes take a large bowl and put 12 - 15 pieces of ice in it. Add sugar syrup to which the discs are resting. Transfer all the discs in it. Let them rest for 30 minutes in cold sugar syrup.
After 30 minutes, take rasgulla from it and press it gently between the fingers of both hands so that all the syrup comes out of it. After removing the sugar syrup from the rasgulla, pour all the rasgullas one by one into the rabri.
Allow the rasmalai to rest for at least 4 hours in fridge so that the rasgulla will soak the rabri properly.
Delicious Rasamalai is ready. Serve cold rasmalai and enjoy.