Recipe- How To Make Easy And Soft Rasmalai At Home

A popular Bengali dessert – Rasmalai, is a royal sweet often served at weddings and eaten on special occasions. Soft, small, and spongy flattened balls are made by curdling the milk which is dunked in flavored sweet milk, it is a heavenly delicious Indian Dessert!

Here is an easy step by step recipe with video to make an exotic Indian sweet with all the possible tips and tricks to get it right! Once you crack the steps to make soft Rasmalai at home, there is no looking back.Rasmalai is one of those desserts that never fails.

Though it looks a bit difficult to make, it is actually very easy to prepare. It only needs a little effort, but it’s all worth it at the end when you have a delicious dessert on the table.

Learn how to make this mouth-watering dessert recipe, that can be a part of your menu for festivals, get together, or any other special occasion.

Ingredients

2 liter Whole Milk (8 cups)
3/4 cup Sugar
2 tbsp Chopped Almond
1 tbsp Chopped pistachios
4 pods Cardamom
1 tsp Fennel seeds
1/4 tsp saffrom
2 liter Milk (8 cups)
4 tbsp Vinegar
2 liter Water (8 cups)
1 cup Sugar

Method

* Boil milk into the heavy bottom pan for about 1 hour and 10 minutes or until the milk reduces to 50% to 60%.

* Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan.

* While the milk is reducing, take fennel seeds and cardamom (Inner black part of cardamom) in a mortar and pestle and make a coarse powder.

* Also take saffron in a bowl add 1 tbsp hot milk, mix and set it aside while the milk continues to cook.

* Once the milk is reduced, add the sugar, cardamom-fennel seeds powder, almonds, pistachios, and saffron mix.

* Mix them well and let it cook for another 5 minutes. Keep it aside.

* Take the milk in a heavy bottom pot, bring the milk to a boil.
* Switch off the flame, keep the pot aside for about 5 minutes.

* Now add vinegar or lemon juice a tbsp at a time and stir continuously. Once you see the green color whey separate COMPLETELY, stop adding vinegar/lemon juice

* Line a strainer with a muslin cloth or cheesecloth over a big bowl, drain the curdled milk and collect the whey.

* Gather all the edges of the cloth, squeeze out the water as much as possible.

* Make a knot and hang it over the kitchen sink for about 15 to 20 minutes. DO NOT let the chenna dry completely.

* Make sure chenna is crumbly and slightly dry and yet a little moist.

* Transfer the chenna in a plate. Crumble it a bit.

* Now, using the heel of your palm, knead the dough for about 7 to 8 minutes or until you feel the chenna starting to ooze out some fat and it turns into a smooth, soft, and not sticky dough.

* Now Divide the dough into 25 parts. Gently, roll out each part in a smooth crack-free ball between your palms.

* Then slightly flatten it. Prepare all the disc the same way. Cover it and keep it aside.

* Take a big wide pot. Add sugar and water.

* Boil water very well.

* Drop the flattened balls in boiling sugar syrup.