Rasmalai
Rasmalai is one of the most popular delicious sweet dishes of India. This amazing dish is prepared with milk. The milk is first curdled and the chhena (paneer or cheese) is collected and why is drained off, then with paneer small balls are made and boiled. These balls are then soaked in sweetened, thicken, creamy milk flavored with rose essence and garnished with almonds and pistachio nuts.
Rasmalai is very soft and spongy in texture, and it melts easily in a person’s
mouth. You will fall in love with this sweet in first bite. Rasmalai is either white in color or yellow. It gets the yellow color if saffron is added in Malai for flavoring.
Rasmalai is usually served during many festive occasions and as a dessert after the main meals in Indian weddings. It is usually served chilled. Ras Malai can be made easily at home, the recipe of making the Ras Malai may look difficult and lengthy but it is easy to make.
Rasmalai is very soft and spongy in texture, and it melts easily in a person’s
mouth. You will fall in love with this sweet in first bite. Rasmalai is either white in color or yellow. It gets the yellow color if saffron is added in Malai for flavoring.
Rasmalai is usually served during many festive occasions and as a dessert after the main meals in Indian weddings. It is usually served chilled. Ras Malai can be made easily at home, the recipe of making the Ras Malai may look difficult and lengthy but it is easy to make.
Ingredients Rasgullas:
8 Cups 2% or whole Milk
1/3 Cup of lemon juice or as required
2 Tablespoons of all-purpose flour (Maida)
(Makes about 16 to 20 Rasmali)
Cooking measurement conversion
Measurement converter
8 Cups 2% or whole Milk
1/3 Cup of lemon juice or as required
2 Tablespoons of all-purpose flour (Maida)
(Makes about 16 to 20 Rasmali)
Cooking measurement conversion
Measurement converter
Milk
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Lemon Juice
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All-Purpose flour
Ingredients for garnish:
2 Tablespoons thin sliced almonds (optional)
1 Tablespoon thin sliced pistachio (optional)
2 Tablespoons thin sliced almonds (optional)
1 Tablespoon thin sliced pistachio (optional)
Almonds- Chopped
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Pistachio- sliced
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Ingredients for Malai:
8 Cups of whole milk
¾ Cup sugar
2 to 3 drops of Rose Essence (optional)
Few strings of saffron- Optional
8 Cups of whole milk
¾ Cup sugar
2 to 3 drops of Rose Essence (optional)
Few strings of saffron- Optional
Milk
Rose Essance
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Sugar
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Directions for making the Malai : (Thick milk for rasgullas)
1. In a stainless-steel heavy bottom pan boil 8 cups of whole milk on low heat,
keep string periodically as milk tend to burn from the bottom.
2. Once milk start boiling keep the heat to low.
1. In a stainless-steel heavy bottom pan boil 8 cups of whole milk on low heat,
keep string periodically as milk tend to burn from the bottom.
2. Once milk start boiling keep the heat to low.
In a pan add Milk
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Milk start boiling
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3. With a big serving spoon keep stirring the milk for a while so that milk stay
down in the pan, otherwise it will spill out of the pan.
down in the pan, otherwise it will spill out of the pan.
Stir Milk to keep Milk down
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Milk settle down
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4. Turn the heat even lower, once milk settles down let it boil, stir periodically
and scrape the sides of the pan and collecting the cream layer on the sides and
add back into the milk
and scrape the sides of the pan and collecting the cream layer on the sides and
add back into the milk
Stir and scrape the sides of the pan
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Milk become light brown in color
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5. You will notice that layer of cream (malai) will start forming on top of the milk.
With a spoon or spatula give a gentle stir to the milk and then let it simmer
again.
6. Keep doing this process until milk become thick.
7. In about 45 minutes to 1 hour milk started to become thick it will become light
brown in color.
With a spoon or spatula give a gentle stir to the milk and then let it simmer
again.
6. Keep doing this process until milk become thick.
7. In about 45 minutes to 1 hour milk started to become thick it will become light
brown in color.
Layer of Malai form on the top of Milk
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Keep mixing Malai in the Milk
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8. Boil the milk until ¾ of milk left. Once milk become thick to desired constancy
add ¾ cup of sugar and mix, boil for few minutes so that all the sugar dissolve
in the milk, turn the stove off.
add ¾ cup of sugar and mix, boil for few minutes so that all the sugar dissolve
in the milk, turn the stove off.
Milk become thick
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Add sugar
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Mix sugar well
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Milk for Rasmalai is ready
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Directions for making the Rasgullas:
1. In a big stainless-steel heavy bottom saucepan boil 8 cups of milk on low heat, with a cooking spoon stir periodically because milk tend to burn from the bottom.
1. In a big stainless-steel heavy bottom saucepan boil 8 cups of milk on low heat, with a cooking spoon stir periodically because milk tend to burn from the bottom.
In a pan add milk and boil
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Milk start boiling
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2. Once the milk come to a boil, add the lemon juice little at a time and keep stirring, until milk start to curdle and separate from the whey. Turn the stove off and let it stand for about 15 minutes.
Add lemon juice in Milk
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Milk curdled
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3. Take a cheese cloth or thin towel and line it over the colander. (With the cheese
cloth or thin towel, the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
cloth or thin towel, the whey flow out easily)
4. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
Place a towel on colander
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Pour curdle milk over towel
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5. Wash the chenna (cheese) for few times in running tap water to rinse the
lemon juice out.
6. Lift the cloth off the colander, gather up the ends and twist and squeeze to drain the water out of the chenna, or gather the edges of the cloth and fold them over to cover the chenna and place it in the colander and fill a heavy pot with water and set directly on top of the cloth wrapped cheese in the colander and leave it aside until all the water drains out.
lemon juice out.
6. Lift the cloth off the colander, gather up the ends and twist and squeeze to drain the water out of the chenna, or gather the edges of the cloth and fold them over to cover the chenna and place it in the colander and fill a heavy pot with water and set directly on top of the cloth wrapped cheese in the colander and leave it aside until all the water drains out.
Rinse chenna in running water
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Lift the towel of the colander
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Squeeze the water out from Chenna
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Whey came out from the curdle milk
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7. Once all the water drained out from chenna, take the chenna out from the
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
cloth and place over the counter or rolling board and start kneading
with the heel of your hand. (You could also use rolling pin to make chenna
smooth)
Water is squeezed out from the Chenna
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Spread the chenna on the counter
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8. After kneading for few minutes add All-Purpose flour in chenna, and keep
kneading with the heel of your hand.
9. If you have a very moist chhena, when you mash the entire chenna will get
stuck to the counter but if you have nicely squeezed chenna then as you mash
by dragging your palms, your palms will automatically get greased by the fats
from the chenna, which aids you to mash and smoothen it better.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
kneading with the heel of your hand.
9. If you have a very moist chhena, when you mash the entire chenna will get
stuck to the counter but if you have nicely squeezed chenna then as you mash
by dragging your palms, your palms will automatically get greased by the fats
from the chenna, which aids you to mash and smoothen it better.
10. In case your chenna has become too dry or too hard add few drops of water to
make the chenna smooth.
11. If chenna is sticking on the counter then wrap the chenna in a towel and leave
for a while towel will soak the water.
Knead the chenna to make it soft
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Add All-purpose flour in chenna
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12. Once you get a smooth chenna (paneer), bring together the mashed and
smooth chenna and make it like a dough.
smooth chenna and make it like a dough.
Chenna become soft
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Dough for Rasgulla
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13. Roll the dough to make it smooth and divide the dough into 16 to 20 equal
parts without making the balls.
14. Take a portion of the dough and roll it in between your palm into a ball
without any cracks, or over the rolling board roll them in circular motion and
make a smooth and round ball.
parts without making the balls.
14. Take a portion of the dough and roll it in between your palm into a ball
without any cracks, or over the rolling board roll them in circular motion and
make a smooth and round ball.
Divide the dough in small equal parts
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Roll the Rasgulla ball's
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15. Some Rasgullas do not appear to have a smooth outer appearance because
they may not have been pressed and mashed well, then each time you roll
the chenna mash chenna with the thumb in the palm and roll until you form a
round ball.
16 While rolling the balls if dough becomes dry then add few drops of water
in the dough and mix and knead to make it soft.
17. When making rasugalla balls if paneer is sticking in your hands, then grease
your hand a little that will help you to make smooth balls.
18. Now with your palms press the ball gently and make it like patties. There
should not be any cracks in the patties otherwise they will break while boiling
them.
they may not have been pressed and mashed well, then each time you roll
the chenna mash chenna with the thumb in the palm and roll until you form a
round ball.
16 While rolling the balls if dough becomes dry then add few drops of water
in the dough and mix and knead to make it soft.
17. When making rasugalla balls if paneer is sticking in your hands, then grease
your hand a little that will help you to make smooth balls.
18. Now with your palms press the ball gently and make it like patties. There
should not be any cracks in the patties otherwise they will break while boiling
them.
Press the balls like Pattie
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Patties for Rasmalai
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19. Cover the patties with a moist towel so that they don't dry.
20. While boiling Rasgulla's keep the Milk (Mali) warm.
20. While boiling Rasgulla's keep the Milk (Mali) warm.
Cover the Patties with moist towel
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Keep the Milk warm
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21. In a 4 quart pressure cooker add 6 cups of water and bring it to boil.
(I boil Rasgullas without sugar. Boiling Rasgulla in plain water makes it
easier for the Rasgulla to absorb water and cook thoroughly and they stay
white)
22. Gently drop one at a time 8 to 10 chenna patties into the boiling water.
(I boil Rasgullas without sugar. Boiling Rasgulla in plain water makes it
easier for the Rasgulla to absorb water and cook thoroughly and they stay
white)
22. Gently drop one at a time 8 to 10 chenna patties into the boiling water.
In the pressure cooker bring water to boil
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Drop chenna patties in boiling water
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23.Close the lid of the pressure cooker with the weight & let the pressure build up.
24. Once the cooker starts making a noise from then count 7 minutes and turns
the heat off.
25. Release the steam from the pressure cooker by running the cold water in the
sink.
24. Once the cooker starts making a noise from then count 7 minutes and turns
the heat off.
25. Release the steam from the pressure cooker by running the cold water in the
sink.
Close the lid of Pressure cooker
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Close the lid of Pressure cooker
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26. Open the cooker and allow the rasgullas to settle down before touching
them. They have expanded to almost double their original size and will be
delicate when hot.
27. Take a bowl large enough to hold 8 to 10 Rasgullas so that they do not get
crowded in the bowl. Fill the bowl with cold water.
them. They have expanded to almost double their original size and will be
delicate when hot.
27. Take a bowl large enough to hold 8 to 10 Rasgullas so that they do not get
crowded in the bowl. Fill the bowl with cold water.
Open the Pressure cooker
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Bowl with cold water
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28. With a slotted serving spoon lift one Rasgulla at a time and gently transfer
into a bowl of fresh cold water. Handle Rasgullas gently because they are
delicate when they are warm and fresh.
into a bowl of fresh cold water. Handle Rasgullas gently because they are
delicate when they are warm and fresh.
Take the Rasgulla out of hot water
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Rasgulla's in the water
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29. Once Rasgullas cool down take one Rasgulla at a time and gently squeeze the
fresh water out so that they can then absorb the sweetness from the Milk.
fresh water out so that they can then absorb the sweetness from the Milk.
Squeeze Rasgulla to take the water out
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Water is removed from Rasgulla
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30. Once you boil all the patties and transfer them into the milk, give a boil so
that patties absorb the milk.
31. Add few drops of rose essence and gently shake the pot to mix the essence.
Turn the heat off.
that patties absorb the milk.
31. Add few drops of rose essence and gently shake the pot to mix the essence.
Turn the heat off.
Add Rasgulla patties in the Milk
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Drop Rose essence
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32. Sprinkle half of the sliced nuts and mix.
33. Once Rasmalai cool down transfer them to serving bowl and decorate them
with other half of sliced almonds and pistachio nuts and place them in the
refrigerator. Serve them chilled.
33. Once Rasmalai cool down transfer them to serving bowl and decorate them
with other half of sliced almonds and pistachio nuts and place them in the
refrigerator. Serve them chilled.
Sprinkle nuts and mix
Serve Rasmalai chilled
Tips:
1. If you have gluten allergy, then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. Do not boil too many balls at one time because they will squish with each
other and would not have enough space to expand and remain hard.
10.After boiling the rasgullas if you keep them in fresh cold water, they will retain
their shape. But if you keep the boiled, spongy rasgulla in the syrup on top of
one another they will become flat and lose their round shape.
11. To check if the Rasgullas are done there are two ways. First with a spoon take
one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom
and stay there it is cooked.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure cooker; if Rasgullas are not done
you need to cook them further.
1. If you have gluten allergy, then instead of all- purpose flour you can use
2 Tablespoon of rice flour.
2. Paneer could be prepared one or two days before making the Rasgulas. After
making paneer just place it in the refrigerator.
3. The success of your Rasgullas depends on how smooth you knead the chenna
dough. It should not be too firm or too soft.
4. When cheena has less moisture then Rasgulla becomes rubbery, dense, hard
and shrink after cooking and cooling.
5. If there is too much water or moisture in cheena then rasgulla disintegrates or
breaks while cooking.
6. The chenna balls should not have any cracks otherwise they will break while
boiling them.
7. When boiling Rasgullas make sure you have enough water otherwise Rasgullas
will become flat.
8. Boiling Rasgulla in plain water makes it easier for the Rasgulla to absorb
water and cook thoroughly and they stay white.
9. Do not boil too many balls at one time because they will squish with each
other and would not have enough space to expand and remain hard.
10.After boiling the rasgullas if you keep them in fresh cold water, they will retain
their shape. But if you keep the boiled, spongy rasgulla in the syrup on top of
one another they will become flat and lose their round shape.
11. To check if the Rasgullas are done there are two ways. First with a spoon take
one rasgullas and place it in a bowl of water if the Rasgulla sinks to the bottom
and stay there it is cooked.
12. Second method is to press a small portion of the Rasgulla with your finger if
the pressed portion bounces back to its original shape it is done. You should
check it right after you open the pressure cooker; if Rasgullas are not done
you need to cook them further.
Rasgulla sink to the bottom
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Press the Rasgulla with the finger
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Directions for making the chenna dough with food processor:
1. Add all the chenna, all- purpose flour in the food processor and run it for less
than a minute.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you will
not be able to make smooth balls.
1. Add all the chenna, all- purpose flour in the food processor and run it for less
than a minute.
2. If chenna become too dry or too hard then add few drops of water or as
required and run it until chenna become soft and smooth and there are no
lumps left.
3. Do not over knead because the oil will come out form the chenna and you will
not be able to make smooth balls.
Add chenna in food processer
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Add All-purpose flour & run the food processer
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Chenna become soft
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Gather chenna and make balls
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Directions for making the Rasgullas without the pressure cooker:
If you do not have the pressure cooker or you prefer to cook in a sauce pan then
you may.
1. Take a big saucepan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan with vent
hole lid and cook for 15 to 20 minutes on medium heat, turn the heat off.
(If you do not have cover with vent hole then leave the cover little open. So
that lot of bubbles come up and that bubbles cooks Rasgullas)
If you do not have the pressure cooker or you prefer to cook in a sauce pan then
you may.
1. Take a big saucepan and add 6 cups of water and bring it to boil.
2. Gently drop 8 chenna patties into the boiling water, cover the pan with vent
hole lid and cook for 15 to 20 minutes on medium heat, turn the heat off.
(If you do not have cover with vent hole then leave the cover little open. So
that lot of bubbles come up and that bubbles cooks Rasgullas)
Drop Rasgullas in a pan
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Cover the pan with vent hole lid
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3. Patties will expand in to double the size. Let the patties settle down then with
the slotted serving spoon lift one patty at a time and transfer them to the
premade thick milk and repeat until you boil all the chenna patties.
4. Once you boil all the chenna patties and add them into the milk, then place the
pan over the stove on a low heat and give a boil so that patties absorb the milk,
turn the heat off.
the slotted serving spoon lift one patty at a time and transfer them to the
premade thick milk and repeat until you boil all the chenna patties.
4. Once you boil all the chenna patties and add them into the milk, then place the
pan over the stove on a low heat and give a boil so that patties absorb the milk,
turn the heat off.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Rasgulla Vermicelli (Seviyan kheer)
Gulab jamun Kheer (Rice pudding)
Kala jamun Carrot halwa (Gajar halwa)
Sooji ka halwa lauki ka halwa
(Cream of wheat halwa) (Bottle gourd or ghiya ka halwa)
Rasgulla Vermicelli (Seviyan kheer)
Gulab jamun Kheer (Rice pudding)
Kala jamun Carrot halwa (Gajar halwa)
Sooji ka halwa lauki ka halwa
(Cream of wheat halwa) (Bottle gourd or ghiya ka halwa)
