Skip to main content

Indian Rasmalai

Rasmalai
After making Bengali Rasgulla at home, I had to try Rasmalai. Everyone loves Rasmalai at my place. A delectable Indian dessert of Rasgullas (cottage cheese or paneer balls) in sweetened condensed milk.

Ingredients:
Whole Milk - 8 cups
Sugar - 1 cup and 2 tbsp
Water - 4 cups
Lemon Juice - 2 1/2 tbsp
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Pistachios/Pista - 8

How to cook Rasmalai:
Cooking Rasgullas:
  • Heat 5 cups milk in a thick bottom vessel. Keep stirring after every 5 minutes. When milk starts boiling, add lemon juice gradually and stir at the same time. Turn off the heat and curdling of milk will take a minute. Let it rest for about 10 minutes.
  • Line a sieve/strainer with a thin cotton cloth, to separate the milk solids/paneer/chenna and clear liquid/whey. I prefer using 4 layers of a thin cloth. Pour the curdled milk in the cloth lined sieve and rinse the paneer with cold water to wash off the lemon juice.
  • When it turns cold enough to handle, gather the edges of the cloth and squeeze with hands to remove whey from paneer. Wrap paneer in the same cloth and place heavy weight on it for about 30 minutes. Alternatively, paneer can be hung as well to get rid of the excess whey.
  • Knead the paneer well for about 5 minutes. Divide the paneer/chenna into 15 equal parts. Roll each one between your palms to form a smooth round ball. Slightly flatten the balls to form patties shape. 
  • Heat 4 cups water in a big vessel and add 1 cup sugar. When water starts boiling, carefully add the paneer patties. After cooking, the paneer balls will increase to almost double the size, make sure the vessel is big enough. Cook for 15 - 20 minutes or till the paneer patties double in size, turn soft and spongy. When Rasgullas cool down, squeeze the sugar syrup and keep them aside.
Sweetened Condensed Milk:
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop pistachios.
  • Heat 3 cups of milk in a thick bottom vessel. Keep stirring after every 5 minutes. Continue cooking till milk reduces to almost half. Add 2 tbsp sugar, pistachios, cardamom and saffron. Stir for few seconds and turn off the heat.
  • To save some time, you can use store bought Sweetened Condensed Milk and dilute it with milk, until you get the desired consistency and sweetness.
Add Rasgullas to the sweetened condensed milk and refrigerate for about an hour. Garnish chilled Rasmalai with nuts.
Labels:

Comments

  1. Suja ManojMarch 23, 2012 at 11:24 AM

    Looks divine,looks absolutely delicious.

    ReplyDelete
  2. Aruna ManikandanMarch 24, 2012 at 3:24 AM

    wow...
    looks delicious and very tempting uma :)

    ReplyDelete
  3. Priya dharshiniMarch 24, 2012 at 4:44 AM

    Luks so good..luv the malai color.

    ReplyDelete
  4. Ms.ChitchatMarch 24, 2012 at 10:16 AM

    Tasty rad malai. The click is too tempting and made me crave for some now. Off I go to the shop now.

    ReplyDelete
  5. spicenflavorsMarch 24, 2012 at 11:29 PM

    This Rasmali looks so tempting,happy to follow ur blog:)

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more