"Rasmalai" a soft and chilled served Indian dessert can be the reason for celebration for anyone. What say?
Sharing sweets on special days is about showing gratitude and happiness towards making Of Rabri Milk And Rasmalai others. I believe!
Why sweets/desserts are significant!
On festivals like Rakshabandhan, Diwali, Eid, Holi, Christmas, etc., these traditional dessert recipes can serve the purpose. Even occasions like Birthdays, Weddings, Anniversaries, Get-togethers can have the taste of traditional Indian desserts. And, when it's homemade with simple and affordable ways of cooking-the sweetness deepens.
Related Recipes:
Rasmalai is one of my most favorite Indian dessert recipes for a festival which I always prefer to make at home.
What's Rasmalai?
It's a South Asian dessert originating from the coastal Orissa and loved by all ages in countries like India, Pakistan, and Bangladesh. The name ras malai is the Hindi cognate of Bengali: Rosh, meaning "juice", and malai, meaning "cream". This Indian dessert recipe for the festival contains round flattened balls of chenna (curdled milk) dipped in rich creamy milk (Rabri).
With best possible easiest ways- Here, is the recipe of- Rasmalai, a popular Indian traditional dessert.
Overview
Cooking time: 35 mins
Preparation time: 30 mins
Course: Indian Dessert
Serve: 6
Ingredients
For Rasmalai Balls
- 1-litre Homogenized milk/Toned Milk
- 3-4 tbsp lemon juice and the same amount of water
- 1 tsp- cornflour /all-purpose flour
For Sugar Syrup
- 1-liter water
- 150 gm sugar
- 4 pcs- Cardamom pods
- 1tbsp kewra water (pandan leaf extract) /rose water
- 5 saffron strands (optional)
For Rabri Milk
- 1-liter full cream milk
- 100 gm sugar
- 10 pcs- saffron strands (optional)
- 1-tsp cardamom powder
- 2 tbsp chopped pistachio (optional)
Extras
- Ice cubes and water
Preparation Process
1. Making Of Chenna/Paneer
Step-1.1
Firstly take a heavy utensil and rinse it with water. Pour milk in it and bring it to boil on medium flame. Keep stirring the milk to avoid a layer of cream that appears on milk while boiling. Once the milk gets boil turn off the flame and keep it aside for 5 minutes.
Tip: Rinse and pour a dash of water in the vessel to prevent milk from burning and sticking.
Step-1.2
Add the lemon -water solution to milk and stir generously.
Step-1.3
Keep stirring till milk begins to curdle. Add some more lemon-water solution if required to bring it to final curdle consistency.
Step-1.4
Immediately pour the curdle into a big vessel lined with a muslin cloth or any thin cotton cloth. Rinse with cold water and wash chenna with a spatula or hand to remove the sour taste of lemon.
Step-1.5
Wrap the cloth and make a knot. Remove all the possible excess water by squeezing the cloth by hand. Then hang it on a hook for at least 3-4 hours.
Note: Hanging time depends on the quality of milk. Sometimes it may require five hours to drain out all the excess water. As any moisture in the chenna can result in cracking of Rasmalai balls or they may become after the full process.
2. Chenna Kneading For Making Rasmalai Balls
Kneading of the chenna with refined flour/corn flour is very important for the perfect texture of ras malai. So do the small test of judging perfect chenna-
How to test perfect chenna texture?
Take a small amount of chenna and feel the texture. It should be non-sticky and grainy. Afterward, take it on your palm and smear it gently with another palm for two minutes. Check if it leaves greasy oil on your palm then it’s a perfect one to prepare the balls.
Step-2.1
Take chenna on a big plate or smooth board.
Step-2.2
Add cornflour or all-purpose flour to it. Mix them well.
Step-2.3
Knead the chenna for about 10 minutes using palm until it turns smooth and uniform. This process will take little time because the chenna has to turn to a soft uniform dough. Don’t overdo the kneading or it will impact the Rasmalai.
3. How To Prepare Flat Rasmalai Balls
-Divide the prepared soft and smooth dough into small ball portions. Roll them into small balls and flatten them with a palm.
-Balls should be smooth else the Rasmalai will break while cooking.
-Keep the size of the roll small as they increase to double in the cooking process.
-Prepare all the flat balls and keep them covered.
-Balls should be smooth else the Rasmalai will break while cooking.
-Keep the size of the roll small as they increase to double in the cooking process.
-Prepare all the flat balls and keep them covered.
4. Sugar Syrup And Rasmalai Stabilization Process
Step-4.1
Take a wide pot to add the same amount of water as milk, cardamom pods and, add sugar in it.
Tip: Use cardamom pods instead of powder as it gives enough aroma and syrup remains clear.
Step-4.2
Bring it to boil on low medium flame, dissolve the sugar completely. Keep boiling till it shows bubbles and very little stickiness. Also, add Kevra water (flavored syrup) or Rosewater to the boiling syrup for aromatic syrup.
Step-4.3
Add prepared ras malai flat balls to the syrup. Boil it on medium flame with a covered lid for
10 minutes.
Open the lid after 5 minutes and stir it gently for even cooking. Quickly stir and cover again.
Note: Don't overload the syrup with too many balls at a time as they need space to raise their size.
Step-4.4
-Just as the temperature of syrup rises to a boiling level, reduce the flame to low and let it cook.
Tip: Maintain the heat as high flame heat cooking may break the delicate Rasmalai balls.
-As soon as the Rasmalai ball swells up, turn off the flame. Let them rest in syrup for five minutes.
Step-4.5
After 5 minutes of cooling, take a big bowl with some ice. To stabilize the flat balls pour the half portion syrup into the ice bowl. Then add the flat Rasmalai balls to the cold syrup. Keep it aside for thirty minutes. This process will make them look perfect and thinner.
5. Making Of Rabri Milk And Rasmalai
Step-5.1
-Take a wide pan to add milk, saffron strands, cardamom powder, nuts, and sugar. Bring it to a boil on low flame.
-Continue milk cooking on low flame to enhance the fragrance of Rabri milk. Stir at intervals. Turn off the flame, and keep the milk aside to cool down.
Step-5.2
Take soaked Rasmalai balls from sugar syrup and squeeze gently with the help of two serving spoons or fingers.
Step-5.3
Add the squeezed balls to the saffron Rabri milk. Immerse them fully into the milk.
Refrigerate them at normal for 3-4 hours and serve chilled.