How to prepare Rasmalai

How to prepare Rasmalai

Cook time -under 40 mins

Yields – 6 rasmalais for 110 grams of chenna

I am going to make this recipe as easy as possible. There are 3 steps in making Rasmalai

  1. Preparing Paneer
  2. Preparing Rasgulla
  3. Preparing up the Creamy saffron flavored milk or ras for rasmalai

Step -1 Preparation of Paneer

Here I will start to use paneer. You can use readymade paneer to prepare rasgulla and rasmalai. Now you have paneer ready with you.

 

Step- 2- Preparation of rasgulla

Ingredients needed

For the Rasgulla discs

Homemade paneer (chenna) – 110 grams (make paneer from 1 liter of milk)

Semolina/rava (any rava) – 1 tbsp

Cardamom – 1/4 tbsp

Sugar – 2 tbsp

All purpose flour or maida for dusting -1 tbsp

 

For the sugar syrup

Water – 2 1/2 cup

Sugar -1 cup

 

Method

Now knead paneer well into paste or until your hands becomes oily. Knead using your hand heels. Add a tbsp of rava, cardamom powder,sugar and knead lightly.

Divide paneer into equal pieces and make smooth balls from it. Ensure that you don’t get any cracks. Flatten it in the shape of disc and place it on maida dusted plate.

Heat sugar and water on low flame. Once sugar dissolves well, reduce the temperature to medium and gently drop the prepared discs. See that paneer discs don’t touch each other. Close it and cook it for 15 mins. After 15-20 minutes, the rasgullas which will be doubled to its original size. Switch off flame and cool it. This is rasgulla. Let the rasgulla soaked in sugar syrup for about 1 to 2 hours. We prepare the saffron flavored milk for rasmalai.

Step-3 Preparation of Rasmalai

For the saffron flavored milk      

Milk – 2 1/2 cups or 1/2 liter

Sugar – 1/3 cup

Cardamom powder -1/4 tbsp

Saffron -7-8 strands

Pistachio -chopped – 2-3 tbsp

Almonds (blanched and thinly sliced/slivered) -2-3 tbsp

 

For garnishing

Blanched almond slivered

Pistachio chopped

Method

Boil 2 1/2 cups milk until it reduces to 1 1/4 cup. Keep up the flame into medium low and keep stirring from time to time to prevent the milk from burning.

Add sugar, cardamom powder and mix until the sugar dissolves well. Switch off flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.

Take the rasgulla from the sugar syrup, squeeze out the remaining excess sugar syrup.

Drop into creamy milk and allow it to cool. Once it cools down, refrigerate it and serve chilled garnished with more almonds and pistachio.

Rasmalai was very soft and we all enjoyed well.

Find more Diwali recipes both sweets and snacks in the link below

Post Author: Cookingmanna

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