Rasmalai is a dessert originating from the eastern regions of the Indian subcontinent, possibly Bengal. The name rasmalai is the Hindi cognate of Bengali: rosh, meaning “juice”, and molai, meaning “cream”. It has been described as “a rich cheesecake without a crust”. The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.
Here is a step-by-step process for home-made Rasmalai. (Watch the video at bottom of this page)
Serving – 5 Pax. Time: 1 hour
Ingredients for Rasmalai Balls
- Full Cream Milk – 1 litre
- Lemon Juice – 4 tablespoon
- Corn flour – 1 tablespoon
- Water – 4 cups
- Sugar – 1 cup
- Soft cotton cloth
Ingredients for Ras (Rasmalai Syrup)
- Full Cream Milk – 1 litre
- Cardamom – 5-6 pieces (powder form)
- Saffron – 1 pinch
- Sugar – 3-4 tablespoon
- Pistachio – 10-12 pieces (chopped)
- Almonds -10-12 pieces (chopped)
- Food color yellow – 1 pinch
Preparation of Rasmalai Balls
- Boil milk in heavy bottom pan.
- Add lemon juice till milk curdles completely. Then switch off the flame.
- Take a cotton cloth cover the strainer with it drain water out of milk and collect the curdles (“Chenna”).
- Rinse it under tap water to extract the lemon juice from curdles.
- Leave it in the strainer for 10-15 minutes and then take the curdles (“Chenna”) in your hands and squeeze out remaining water slowly.
- Add corn flour and start to mash “Chenna” till it gets smooth.
- Mash constantly for 10-15 minutes using your palm. Once it’s smooth, make small balls out of it. Please note to make the balls with soft hand to make them spongee.
- Heat 4 cup of water and 1 cup of sugar in a wide pan and wait till it comes to a full boil.
- Drops the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will become little big in size. Please note that cook as per below:
- 5 mins at high flame with covered lid
- 5 mins at low flame with covered lid
- 7 mins at high flame without lid
- Take out the balls from the syrup and drop them in fresh water. (if they sink to the bottom , the balls are done.)
- Now refrigerate the sponge balls.
Preparation of Ras (Rasmalai Syrup)
- In a heavy bottom pan, boil 500 ml milk.
- Add a prick of saffron in a 3 tablespoon of warm milk and set aside.
- Once a milk comes to a boil (in about 10 minutes), lower the flame and continue to stir the milk at regular intervals. Add food color and sugar, mix it properly.
- After 30 – 35 minutes the milk will become thicker to a desired consistency, add soaked saffron & crushed cardamom .
- Also add finely chopped pistachu & almonds. Mix them well and switch off the flame.
- Take refrigerated Rasmalai balls from the water and squeeze them.
- Add balls to warm Rasmalai Syrup (“Ras”)
- Keep the Rasmalai in refrigerator for 5-6 hours.
Garnished with chopped pista and few saffron strands before serving!
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