Rasmalai Recipe

Rasmalai

How To Make Rasmalai:

• We need 1 and 1/2 litre of milk for this recipe.
• For masala doodh boil 1/2 litre milk and reduce the flame to low.
• Now add sugar in the milk as per your taste and keep stiring for 5 minutes.
• Add some saffron strands in the milk and mix.
• Add chopped pistachios in the milk and some cardamon powder.
• Let the milk boil for some time. You will notice color of the milk has changed to light yellow because of the kesar and it has got nice flavour of cardamon and pistachios.
• Switch off the flame and let the masala doodh cool down to room temperature.
• For chena boil another 1 litre milk and once milk starts boiling, lower the flame and add lemon juice to it. To get soft chena your milk temperature should be low and you have to add less amount of lemon juice. As more sourness can make your chena hard. You can also add lemon juice once milk cools down little.
• Once you add lemon juice, milk will start curdling and you will get chena of it.
• Now switch off the flame and drain the water from chena using cotton cloth.
• Squeeze all excess water from chena and wash chena with cold water to remove lemon flavor.
• Again squeeze excess water from chena.
• We have to prepare sugar syrup for chena malais. Take 2 cups of sugar in 4 cups of water and allow it to boil.
• Till the time sugar syrup is boiling, we have to make chena balls for rasmalai.
• After removing water from chena we have to take it in a large plate and rub it with our palm continously to make it soft. It will require approx 10 minutes to knead it and make it soft.
• Divide chena into equal proportions. Take one one proportion, shape it round and slightly press. Keep aside in a plate.
• Simillarly make all rasgullas of chena and keep aside in plate.
• Our syrup might have started boiling so put slightly pressed chena rasgullas to the sugar syrup one by one.
• Also remove some amount of sugar syrup in large bowl and allow it cool on room temperature.
• Cover the lid and let rest of the sugar syrup cook for 12-15 minutes on high flame.
• You can remove the lid to check rasgullas and flip the chena rasgullas in syrup in between.
• After 12-15 minutes, switch off the flame.
• In another large plate take some cold water.
• Remove rasgullas one by one along with chasni and keep in the cooled chasni (sugar syrup) kept outside in a bowl. Place this bowl in the plate with cold water. This is to to bring the temperature suddenly down and stop the cooking process immediately. This will make your rasmalais soft.
• Now once your rasmalais have cooled down you can squeeze excess chasni by slightly pressing the rasgullas and put it into masala doodh.
• Remove excess chasni from other rasgullas too and put them into masala doodh one by one.
• Cover and keep it in refrigerator and serve it chilled. Rasmalais are ready, enjoy with your family and friends.