{"id":4027,"date":"2020-06-04T07:00:51","date_gmt":"2020-06-04T14:00:51","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=4027"},"modified":"2021-08-20T17:06:24","modified_gmt":"2021-08-21T00:06:24","slug":"rasmalai","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/rasmalai\/","title":{"rendered":"Rasmalai Recipe with Tips and Tricks"},"content":{"rendered":"\n

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!<\/em><\/p>\n\n\n\n

Here is an easy step-by-step<\/em> recipe with a 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.<\/em><\/p>\n\n\n\n

\"Bowl<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

Rasmalai is one of those desserts that never fails. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

What is Rasmalai?<\/h2>\n\n\n\n

Rasmalai, or as it is traditionally called Rossomoloi, is a Bengali delicacy of spongy soft cheese dumplings that are cooked in sugar syrup and then soaked in creamy cardamom-saffron milk, absorbing all the lovely flavors.<\/p>\n\n\n\n

Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream.<\/p>\n\n\n\n

Together, it creates a luscious treat with an incredible melt-in-your-mouth texture that will only leave you craving for more!!<\/p>\n\n\n\n

This dessert is also described as “a rich cheesecake without a crust”.<\/p>\n\n\n\n

The name itself is exotic and describes the richness of this delicate Indian sweet.<\/p>\n\n\n\n

It undoubtedly tops the list of all Indian milk-based desserts.<\/p>\n\n\n\n

And I am sure this rasmalai is one of the most favorite Indian desserts of everyone reading this! You can make Rasmalai Cake Jars<\/a> too from this recipe.<\/p>\n\n\n\n

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There are two parts of Rasmalai –<\/p>\n\n\n\n

1. The rasmalai balls<\/strong> – To make rasmalai balls the milk is first boiled and then curdled by adding lemon juice or vinegar.<\/p>\n\n\n\n

After draining the water from the curdled milk, the protein (the white part) that is left is called the “chenna” or “paneer”.<\/p>\n\n\n\n

The chenna is then kneaded with the heel of your palm till it becomes smooth. Small balls are then made from that chenna and dropped in boiling sugar syrup till cooked.<\/p>\n\n\n\n

2. The thickened milk or the ras<\/strong>: The milk is boiled with sugar, cardamom, and saffron until it is reduced by 50 to 60 percent.<\/p>\n\n\n\n

Then the ras malai balls are finally dipped in thickened milk and chilled before serving.<\/p>\n\n\n\n

Let’s learn this Rasmalai recipe in detail with step by step pics and tips to make it perfect.<\/em><\/p>\n\n\n\n

I have been making this recipe since I was 16!<\/p>\n\n\n\n

Making this recipe isn’t that difficult, but, there are few tips to keep in mind during its preparation.<\/p>\n\n\n\n

In this post for Soft Rasmalai Recipe, I have tried my best to explain whatever I have learned over the period of time.<\/p>\n\n\n\n

Ingredients required, step by step process and Important tips –<\/h2>\n\n\n\n

This recipe is divided into 3 parts.<\/p>\n\n\n\n

  1. Make Ras (Flavored milk)<\/span><\/li>
  2. Make Rasgullas (Malai)<\/span><\/li>
  3. Assemble<\/span><\/li><\/ol>\n\n\n\n
    \"Ras<\/figure><\/div>\n\n\n\n

    Step 1 – Ras (Flavored milk)<\/span><\/h3>\n\n\n\n

    Ingredients required to make ras (Flavored milk)<\/strong><\/p>\n\n\n\n

    Here is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.<\/p>\n\n\n\n

    \"Pre-measured<\/figure><\/div>\n\n\n\n

    Step by step process –<\/strong><\/p>\n\n\n\n

    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 in the bottom of the pan. (Photo 5 and 6)<\/p>\n\n\n\n

    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 tablespoon hot milk, mix and set it aside while the milk continues to cook. (Photo 1 to 4)<\/p>\n\n\n\n

    \"Crushing<\/figure><\/div>\n\n\n\n

    Once the milk is reduced, add the sugar, cardamom-fennel seeds powder, almonds, pistachios, and saffron mix. (Photo 7 to 9)<\/p>\n\n\n\n

    Mix them well and let it cook for another 5 minutes. Keep it aside. (Photo 10)<\/p>\n\n\n\n

    \"Adding<\/figure><\/div>\n\n\n\n

    Pro-tips<\/strong><\/p>\n\n\n\n