What is Rasmalai?
Rasmalai is an Indian sweet dish. It consisting of small, soft and spongy flattened balls of paneer (curd cheese) in sweetened, thickened milk.
Ras malai. Ras Malai or Rosh malai is a dessert eaten in Pakistan, India and Bangladesh. The name Ras Malai comes from two parts. “Ras” means “juice/juicy” and “Malai“, means “cream“.
Most of people confused words between Rasmalai & Rasgullas.
Rasmalai is simple variation of normal rasgullas. The only difference is that in rasgullas the cheese flattened balls are dipped sugar syrup but in rasmalai it is dipped in sweetened milk. This dessert is so yummy, that I am damm sure you won’t be able to stop at just one Rasmalai.
Can I make Rasmalai at home?
Yes, you can make Rasmalai at home. First of all make sure you boil and thicken the milk properly as it plays an important role in making Rasmalai. For this you have to follow below mentioned steps.
Ingredient for Cheese Ball
- 1 litre milk
- Lemon juice – 2 tbsp
Ingredient for Sugar Syrup
- Sugar – 1 cup
- Water – 3 cup
- Cardamom powder – ¼ tsp
Ingredient for Making Rabdi
- Milk – 1 ½ litre
- Sugar – 1/2 cup
- Saffron Strands- 10-15
- Pista – 1 tbsp
- Almond – 1 tbsp
For Making Thickened Milk for Rasmalai
- Pour 1 ½ litres milk in a pan.
- Add sugar, Saffron, Cardamom powder, Pista, and Almond and mix well.
- Cook on low heat till milk is reduced to half.
- Keep the reduced milk aside.
For Making Flattened Cheese Balls
- Pour 1 litres milk in a pan.
- Turn off the gas when it comes to a boil.
- Add lemon juice.
- Keep stirring until the milk has curdled completely.
- Pour ice water or Add 2 cups of ice cubes in the curdled milk and keep aside.
- Drain the curdled milk in a cheese cloth.
- Pour fresh water over chenna and rinse well for sour taste to vanish.
- Wrap chenna in the cloth and squeeze off whey and make a knot. And keep aside for half an hour.
- Remove the chenna from the cheese cloth.
- Transfer chenna to a plate.
- Knead the chenna with your palms for 5-6 minutes until it is smooth.
- Make 10 equal size balls from the chenna and make flatten balls and keep aside.
For Making Sugar Syrup for Rasmalai
- Heat 1 cup sugar ,cardamom powder and water in a pressure cooker.
- Stir until the sugar dissolves completely.
- When the water comes to boil, add the flatten balls.
- Cook covered for about 10 minutes on high flame.
- Turn off the gas.
- Open the cooker and take out the Rasmalai gently and add in the reduced milk.
- Garnish with dry fruits.