Saturday, October 18, 2014

Rasmalai Recipe | Diwali Special Recipes

Rasmalai is one of the desserts, which I often have in my office cafeteria.  Rasagullas soaked in the saffron flavoured milk tastes divine. When I tried Rasagulla, I reserved some for trying rasmalai. The rasmalai was very soft and creamy, we all enjoyed it a lot. This is a perfect dessert for parties and potlucks. You can prepare it a day before and keep it in the refrigerator.
Pictures Updated on 18/5/2018
Milk - 1 Litre
Rasgullas - 10 to 12(Homemade Rasgullas check here)
Sugar - 1/2 cup
Milkmaid - 3 tbsp(optional)
Saffron - 7 to 8 strands
Nuts( Pistachio, Almonds)- 4 to 5 tbsp(Chopped) 

Ingredients for making homemade Rasgullas 
Milk - 1 litre 
Curd - 1/4 Cup 
Water - 3 Cups 
Sugar - 1 to 1.5 Cups

Steps involved in making the Rasgullas:
1. Heat the milk. When it starts boiling, simmer the flame and add the curd. It starts to curdle slowly. Stir continuously, till the whey water clears and the milk curdles completely. Switch off the flame.
2. In a strainer, place the cotton cloth and pour the curdled milk. Filter the whey water completely and hang it aside for 30 mins. Now the chenna is ready for making Rasgullas.
3. Knead the chenna for 10 mins until it is soft and smooth. 
4. Then make it into small sized balls and flatten it a bit as shown below. In a wide bottomed vessel, add the water and sugar. When the sugar syrup starts to roll boil, add the balls gently without breaking. Cover it with a lid and allow it to cook for 15 mins. Now the balls get doubled in size. Switch off the flame. For the detailed post on making rasgullas, please follow my Rasgulla Post.
Steps involved in making the Rabdi/Rabri:
1. Boil milk until it reduces to half. Soak saffron in 1/2 cup of hot milk and keep it aside. 
2. When the milk starts reducing, stir it in medium flame to prevent the milk from getting burnt. If using milkmaid, add it. Add the sugar and the saffron soaked milk. Stir it well.
3. Now the malai is thick and creamy. Take the rasgullas from the sugar syrup and squeeze out the excess sugar syrup gently. Then drop it into the creamy milk and allow it to boil for another 2 to 3 mins. Switch off the flame.
4. Toss the almonds and pistachios in ghee. Add it to the creamy rasmalai.
Once it cools, refrigerate it for 2 hours before serving. Serve it chilled garnished with almonds and pistachios.

Points to remember:
  • You can soak the almonds and pistachios in hot water for 15 mins and peel the skin. Then chop it. You can skip tossing in ghee.
  • Using milkmaid is optional. But it makes the rasmalai rich and creamy. If you are skipping milkmaid, increase the sugar quantity accordingly.
Warm Regards,
Happy's Cook - Divya


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