Rasmalai Recipe | How to make Rasmalai Recipe step by step
Introduction to Rasmalai Recipe
Rasmalai Recipe is a traditional sweet dessert of the Indian subcontinent that may include Pakistan, Bangladesh, and India. Basically, The other name used for the Ras malai is ‘Rossomalai’. Basically Rasmalai Recipe has been considered to be originated from Bengal. It is considered a Bengali and Punjabi dessert. It has been said that Ras malai was invented by K.C Das but this claim is not verified till now.
The name Rasmalai has come from the two Bengali words that are “Ros” meaning juice and “malai” means cream. It is usually the rich cheesecake without a crust. In Ras malai, there are softballs in the thick milk that is the variation of the Rasgulla dipped in syrup. There are many variations of the Ras malai dessert that may be the Angoori Ras malai in which the balls are the size of Angoors that’s why named Angoori. Therefore, Ras malai is a royal sweet that is served at weddings and special occasions. In this article, the discussion will be about the recipe of Rasmalai along with its nutritional value.
Recipe: Rasmalai Recipe
The serving size of this recipe is for 10 people. You can also increase or decrease the serving size according to your requirements by managing the ingredients listed further.
Ingredients: Rasmalai Recipe
The main ingredients of the Ras malai are Chhana, malai, and sugar. So, the other ingredients along with these main ingredients in their accurate quantities are:
For making the Ras malai balls:
- 2 liters of whole milk
- 6 to 8 tablespoons of lemon juice
- 2 teaspoons of cornflour
- 7 to 8 cups of water
- 2 cups of sugar
For the Ras malai Milk syrup (thickened):
- 1000 ml of whole milk
- About 8 to 10 cardamom pods, grind the cardamom seeds into fine powder after peeling them or you can also crush them in the mortar-pestle
- Saffron, just about a pinch
- 7 to 9 tablespoons of sugar
- Pistachios, for garnishing either in sliced or finely ground powdered form ( you can also use almonds or other nuts of your choice e.g walnuts, cashews and almonds, etc)
Directions for the procedure: Rasmalai Recipe
The directions for the manufacturing of Ras malai describe with step to step guide and tips:
Making Rasmalai balls:
1) Take a heavy bottom pan and boil the milk in it. When it has got one boil, switch off the flame and about ¾ cup of water to down the milk temperature.
2) Wait for about 5 to 10 minutes and then add the lemon juice in the milk so that the milk is curdled. Keep adding the lemon juice until the milk curdles completely.
3) Using the strainer, grain the milk and collect the Chena.
4) So, To confirm that there are no traces of lemon juice, rinse the Chena with tap water.
5) Leave the Chena for some time in the strainer for about 10 to 15 minutes and then squeeze the remaining water from Chena by pressing it in your hands gently.
6) Then, add cornflour into the Chena and mash it till it gets a smooth texture.
7) Mash the Chena for about 10 minutes once it is smooth making small balls of it.
8) Boil the sugar and water in a pan and give it one boil. Then place the balls into the boiling sugar syrup and cook them for about 10 to 15 minutes. The balls will be swelled and get a double size.
9) Take the balls out of the syrup and then place them in the freshwater, if they sink to bottom they are prepared.
Preparing Ras malai milk: Rasmalai Recipe
1) Then, Boil the milk in a pan.
2) So, Prepare the saffron milk by dissolving the saffron strands in a tablespoon of warm milk and keep on aside.
3) After the boiling of milk, stir it at regular intervals. After 10 minutes add the sugar into it and cook.
4) After the milk is thickening of milk (20 to 25 minutes). Then, add the cardamom powder, pistachios, and the saffron milk into the boiling milk. Mix and switch off the flame.
5) Then, Transfer the balls from the syrup after pressing them into the milk.
6) So, Delicious Ras malai is ready to serve.
100 g of the Ras malai gives you about 235 kcal with 3.6 g fat, 49.18 g carbohydrates, and 3.18 g protein.