Rasmalai

Name: Rasmalai
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 cups full cream milk; 3 tb spoon lemon juice; 1 3/4 cup of sugar; 1/2 tsp cardamom powder; 2 tsp rose water; 4 cups water for making sugar syrup; 2 1/2 cups milk; 1/2 cup sugar; strands Few saffron; 1/2 tsp cardamom powder; as required Chopped Pistachio and almonds

Aruna Thapar @Arunathapar27

New Delhi

#ws4
Rasmalai is most popular sweet. It's a soft, juicy, melt in mouth with flavour of saffron and cardamom. It is a Bengali sweet dish. Ras means juice and malai means milk cream.

Aruna Thapar @Arunathapar27

New Delhi

#ws4
Rasmalai is most popular sweet. It's a soft, juicy, melt in mouth with flavour of saffron and cardamom. It is a Bengali sweet dish. Ras means juice and malai means milk cream.

Saved

Ingredients

40 minutes

2 servings

For making Chhena :
4 cupsfull cream milk
3 tbspoon lemon juice
1 3/4 cup of sugar
1/2 tspcardamom powder
2 tsprose water
4 cupswater for making sugar syrup
For making ras for rasmalai :
2 1/2 cups milk
1/2 cupsugar
strandsFew saffron
1/2 tspcardamom powder
as required Chopped Pistachio and almonds

Saved

Steps

40 minutes

1

Boil full cream milk in a pan. When boiling point comes slow the flame and add lemon juice and keep stirring till milk curdle. When milk is curdled and water separates. switch off the flame.
2

Now pour the curdled milk through muslin cloth and tie it for 5 minutes so that water is removed. Now wash it with clear water 2-3 times to remove the sourness of lemon juice. When all the water is drained collect the milk solid in a bowl.
3

Now knead the prepared chhena for 5-7 minutes to make it soft and smooth. Now make small lemon sized balls from chhena.
4

In the meanwhile boil 4 cups of water and add sugar and cook till sugar dissolves completely and sugar syrup starts to boil. At this time add cardamom powder and rose water. Mix well.
5

Now press the prepared chhena balls with your palms and slide them in sugar syrup and cover the pan. Cook for 12-15 minutes or till chhena balls soak sugar syrup and doubles in size.
6

Remove it from sugar syrup and let it cool thoroughly.
7

Soak saffron strands in 1/4 cup warm milk for 15 minutes.
8

Bring 2 cups of full fat milk to boil and add saffron milk to it and mix. Lower the flame and cook till milk gets thickened and is half. Scrap malai from sides and mix in milk.
9

Now add ras malai balls and simmer for 2 minutes. Remove from flame and cool thoroughly. Refrigerate it for 3 hours before serving
10

Serve chilled ras malai garnished with chopped almonds and pistachio.