Simple Guide on How to Make Rasmalai Sweet at Home
Rasmalai is a popular Indian dessert; a delicacy known for its rich flavours and texture. Rasmalai is made with milk, sugar and flour. The consistency of this sweet can be either slightly or very thick. The traditional rasmalai is made of paneer, milk, and sugar. It is then garnished with chopped nuts before serving.
Follow these simple steps below on how to make rasmalai at home.
Rasmalai Preparation
Rasmalai Ingredients
For the Rabri
● 3 cups of full-fat milk
● 1½ cup sugar
● 5-6 saffron strands (optional)
● 2 tablespoons of sliced pistachios or almonds
For the Chenna
● 5 cups of full-fat milk
● 1-2 tablespoons of lemon juice or vinegar
● 1-litre ice cubes or ice water
For the sugar syrup
● 1 cup white sugar
● 3.5 cups water
● ¼ teaspoon green cardamom, powdered
Method to prepare Rasmalai
For the Rabri
● Pour the milk into a heavy-bottomed pan and bring it to a boil.
● Add sugar and saffron, and stir until well-mixed. Keep stirring to avoid the mixture getting burned at the bottom of the pan.
● Once the mixture has thickened, keep it aside. You can add the pistachios and almonds to it.
● Keep half the mixture in the refrigerator, and the other half outside, warm.
For the Chenna
● Bring the milk to a boil.
● Add the lemon juice or vinegar to it to make it curdle.
● Keep stirring until it has completely curdled.
● In case it does not curdle, add some more lemon juice/vinegar.
● Add ice cubes or water over the chenna to rinse off the sour taste.
● Hang the chenna in a muslin cloth to drain off excess liquid. Keep it aside for an hour.
● Once drained of excess liquid, it should be soft and moist.
● Make small balls with the chenna. Keep aside.
For the sugar syrup
● Take a large pan and add 4 cups of water and sugar. Mix well and bring the syrup to a boil. Once it boils, reduce the flame and add cardamom powder and saffron strands to it. Allow it to simmer for about 10 minutes.
● Gently add the chenna to the boiled syrup. Cook covered for about 10 minutes.
● In case the syrup gets very thick, you can add some water to it, but remove it from the stove once cooked so it does not cook further.
Assembling the Rasmalai
The chenna should be dipped into the sugar syrup and cooked until they rise to about double their size. Then, you take them out, squeeze the excess water out, and flatten the balls. Gently transfer them into the warm rabri. Stir it all well, and gradually add the chilled rabri to the mixture.
Conclusion
A popular Indian dessert, it is not difficult to prepare at home if you carefully learn how to make rasmalai with the above-mentioned rasmalai recipe. The main challenge lies in preparing the chenna carefully. The milk must be curdled properly to make soft and moist chenna. A little practice can help master the art of making the perfect Rasmalai at home and delight guests at parties or family on special occasions by cooking this fabulous dessert.
FAQs
Where do Rasmalai balls originate from?
Rasmalai balls originate from India as a staple treat.
What are Rasmalai Balls made of?
Rasmalai ball is a dessert which has been made from paneer and sugar.
What does Rasmalai mean in Hindi?
Rasmalai is a combination of two words - ‘ras’ means syrup and ‘malai’ means cream. So Rasmalai means a sweet that is syrupy and creamy.
Can Rasmalai be made at home?
Yes, rasmalai can be made at home using the above rasmalai recipe.