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Rasmalai(ରସ ମଲୈଇ)

Ingredients:

For Rasgolla:

Milk - 1 ltr(ଖିର)
Lemon juice - 2 tbsp(ଲେମ୍ବୁ ରସ)

Sugar - 1 1/2 cup(ଚିନି)
Water - 4 cup(ପାଣି)

 For Rabdi:

Milk - 1 ltr(ଖିର)
Milk mad - 5 -6 tbsp
Sugar as taste(ଚିନି)
Cardamom powder -3-4(ଗୁଜୁରାତି ଗୁଣ୍ଡ)
Pistachio(chopped)- 2-3 tbsp(ପିସ୍ତା)
Almond(chopped) - 2-3 tbsp (ବାଦାମ)

Method:

For Chenna or Paneer:

  • Boil 2-liters milk in a deep pot or deep saucepan over medium flame.
  • When it starts to boil, reduce flame to low. Add lemon juice gradually (1-teaspoon at a time) and stir gently.
  • Milk will start to curdle and milk-solids would separate from the liquid.
  • Turn off flame,Place clean muslin cloth over strainer in another big vessel and pour curdled milk into it to remove liquid portion. Pour 2-3 glasses cold water over strained solids to remove sourness of lemon. 
  • Remove excess water from the milk extract.  Tie it in a muslin cloth tightly and hang it somewhere for 1 hour so that water from Paneer is completely drained out.
  • After 1 hr,transfer the paneer to plate.

For Rashgolla:


  • Crumble the chhena with hand. It should be crumbly yet little moist. If it has too much moisture, rasmalai may break while cooking. To remove excess moisture, press chenna gently between paper napkins.
  • Mash and knead crumbled chhena with hand until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy – it will take around 5-8 minutes depending on the quality and quantity of chhena prepared from milk.
  • Make a small ball from each portion.Take 4 cups water and 1½ cups sugar in a deep pan or in a pressure cooker and start to heat over medium flame. Stir water with spatula to dissolve the sugar completely. When it comes to rolling boil, gently slide all pattie from the side.
  • Cover pan with a lid (if using pressure cooker, remove whistle and rubber ring from the lid and then cover it) and boil for 5-minutes over medium flame. After about 5-minutes, open the lid and flip each pattie gently with a spatula.
  • Again, cover with a lid and cook for 7-minutes. Turn off the flame and remove the lid. Now size of the pattie increases to almost double after cooking in sugar syrup. This is due to chhena absorbing the sugar syrup.
  • Transfer it gently to a large bowl and let it cool to room temperature for 1-2 hours. After that drain each pattie and press gently between two spoons to remove excess sugar syrup. Be gentle while doing this process as it may break if you apply too much pressure.

For Rabdi /rashmalai 


  • pour 1-liter milk in a heavy based pan (thick bottomed pan) and heat it over medium flame. When it comes to rolling boil, reduce flame to low and add saffron strands.
  • Stir at regular intervals in between to prevent sticking and cook until its quantity reduces to half; it will take around 15-minutes. You can also cook it over medium flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan; stir frequently to prevent it from burning. Mix 5 tbsp milkmad and 1/4 teaspoon cardamom powder.
  • Increase flame to medium, stir continuously and cook for around 3-4 minutes. Add drained patties and chopped pistachio.
  • Cook for 4-5 minutes. This helps pattie absorb the milk and get the flavor from inside as well.
  • Turn off the flame and transfer it to serving bowl. Let it cool to room temperature and then place it in refrigerator for at least 2-3 hours. Serve chilled ras malai as a dessert.

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