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Rasmalai, one of the most beloved Indian desserts, hails from the eastern state of West Bengal. Soft, spongy cottage cheese balls soaked in a creamy saffron-infused milk syrup, Rasmalai is a festive favorite that combines delicate texture with rich flavor. Whether it's a celebration or a craving for something sweet, this melt-in-your-mouth dessert is always a winner.
Ingredients:
For the Rasgullas (Cheese Balls):
1 liter full cream milk
2–3 tbsp lemon juice or vinegar
1½ cups sugar
4 cups water
A few ice cubes (to wash the chenna)
For the Ras (Flavored Milk):
1 liter full cream milk
4 tbsp sugar (adjust to taste)
A pinch of saffron strands (soaked in 1 tbsp warm milk)
4–5 green cardamom pods (crushed)
10–12 chopped pistachios and almonds (for garnish)
Step-by-Step Instructions:
1. Making the Chenna (Cottage Cheese):
Boil 1 liter of milk in a heavy-bottomed pan.
As it comes to a boil, reduce the flame and add lemon juice or vinegar gradually.
Stir gently until the milk curdles and whey separates completely.
Strain the curdled milk using a muslin cloth. Rinse with cold water to remove the lemony flavor.
Squeeze out excess water and hang the chenna for 30 minutes to drain moisture.
2. Preparing the Rasgullas:
Knead the chenna on a flat surface for 8–10 minutes till smooth.
Divide and roll into smooth balls (no cracks).
In a deep pan, boil 4 cups of water with 1½ cups sugar.
Add the chenna balls and cook covered for 12–15 minutes. The balls will puff up.
Transfer to cold water and let them rest.
3. Preparing the Ras (Milk Syrup):
Boil 1 liter of milk in a wide pan. Stir often to prevent burning.
Reduce the milk to ¾th of its original volume.
Add sugar, cardamom, and saffron milk. Stir well.
Let it simmer for 5–10 minutes until slightly thickened.
Add chopped nuts.
4. Assembling the Rasmalai:
Gently squeeze water from the rasgullas and place them in the thickened milk.
Let them soak for at least 3–4 hours in the refrigerator.
Serving Tip:
Serve chilled, garnished with extra saffron strands and slivered pistachios for a royal finish.
Pro Tip:
The fresher the chenna, the softer the Rasmalai. Always use full cream milk for the best results.
Source : Oh Women
