Bengali Rasmalai
#tech1 Ras malai or rossomalai or Rasamalei is a dessert originating from the eastern regions of the Indian subcontinent. It is "a rich cheesecake without a crust". It is a perfect boiling recipe.
Bengali Rasmalai
#tech1 Ras malai or rossomalai or Rasamalei is a dessert originating from the eastern regions of the Indian subcontinent. It is "a rich cheesecake without a crust". It is a perfect boiling recipe.
Cooking Instructions
- 1
Boil milk in a heavy bottom pan.Once it comes to a boil, then start adding lemon juice till milk curdles.
- 2
Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it.
- 3
Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. Add cornflour and start mashing the chena till it’s smooth for around 10 min.
- 4
Once it’s smooth, make small balls out of it. Don’t flatten them now.
- 5
Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-16 minutes. The balls will double in size.
- 6
Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
- 7
Now, In a heavy bottom pan, boil milk for making Ras. Soak few strands of saffron in a tablespoon of warm milk and set aside.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 20 minutes when milk reduces to half add sugar, cardamom powder and mix.
- 8
Switch off the flame and once cool add pistachios (chopped)
- 9
Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. Transfer the balls to thickened milk (milk should be warm)
- 10
Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
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