Rasmalai

Cook Homemade Melt-In-The-Mouth Rasmalai With This Easy Recipe

Rasmalai

Rasmalai is the favorite sweet for many people and rightly so because it tastes super awesome. There are very few sweets that can match the delightful sweetness of rasmalai. If you are planning to make your own, here’s how to cook homemade melt-in-the-mouth rasmalai with this easy recipe.

First, let us list out the ingredients. There are two preparations in rasmalai, one is the rasmalai balls and the other is the sweet milk syrup (ras).

Ingredients for rasmalai balls

  • Niryas full cream milk
  • Lemon juice or vinegar
  • Corn flour
  • Water
  • Sugar

Ingredients for sweet milk syrup (ras)

  • Niryas full cream milk
  • Cardamom powder
  • Saffron
  • Sugar
  • Pistachios (finely chopped)

To save time, you can prepare both components simultaneously. Let’s start with the rasmalai balls first.

Steps for making rasmalai balls

Make chena: Boil Niryas full cream milk and let it cool down a bit. Add around a teaspoon of lemon juice or vinegar to curdle the milk. Do not add lemon/vinegar in boiling milk, as it will cause the chena to become hard. Stir gently and wait till chena separates from the water. Drain access water and let the chena rest for a while. Some moisture has to be left in the chena or else it will become hard. When you hold the chena in your hand, it should be soft to touch and not feel dry.

Mash chena thoroughly: You need to add one or two spoons of corn flour to the chena to achieve the desired binding. Next, mash the chena thoroughly for around 10 minutes till it becomes soft and pliable. This step is necessary to properly mix the fat and protein present in the chena. After this, make balls from the chena. The size can be as per your liking.

Boil the rasmalai balls: In a wide pan, take 4 parts water and 1 part sugar and let the mixture come to boil. Now drop the chena balls in the sugar syrup, where they need to be cooked for 15-20 minutes. In case you think the syrup is getting thick, you can add some water. After they cool down, you can squeeze the chena balls gently to give them the desired flat shape of rasmalai.

Steps for making ras

Boil milk: Add Niryas full cream milk to a pan and let it boil. Let it simmer for a little longer until a thick consistency is achieved. Keep stirring the milk so that lumps are not formed.

Add saffron: After the milk has cooled down a bit, add some saffron, sugar (as per your taste), powdered cardamom, and pistachios. While the milk is still warm, add the rasmalai balls.

Refrigerate overnight: It takes some time for the rasmalai balls to become soft. To achieve this, you have to refrigerate the rasmalai overnight.

Rasmalai

The next day, your melt-in-the-mouth rasmalai will be ready. Serve it chilled and you shall definitely receive the praise and admiration of your loved ones. Rasmalai made using Niryas milk is not only tastier, but also healthy because you are sure about the quality of ingredients you are using.

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15 thoughts on “Cook Homemade Melt-In-The-Mouth Rasmalai With This Easy Recipe

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