Rasmalai is a popular Indian dessert made from chena (curdled milk) dip in sweet creamy milk sauce. This rich dessert is famous specially in West Bengal. Learn how to make this rich juicy and creamy dessert with step by step photos and a detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 40 minutes to prepare the chena balls and milk sauce + 2 hours to cool the chena prepared
Recipe Yeild: 5 (2 rasgulla per serving)
- Milk (dudh) - 1 litre for chena + 1 litre for milk sauce
- Vinegar (sirka) - 2 table spoon diluted in 1 small cup of water
- Water - 2 big cups (250 ml)
- Sugar - 1 small cup for chena + 2 table spoon for milk sauce
- Cardamom (chhoti elaichi) - 3
- Saffron Strands (kesar) - as per requirement for garnish
- In a deep vessel (bhagona or pateela) pour 1 litre milk (dudh) and set it to boil on high flame.
- When the milk (dudh) comes to boil, pour in 2 table spoon of vinegar (sirka) diluted in 1 small cup of water and stir with a ladle. Remember to do this process of curdling the milk on high flame. Notice that milk will begin to curdle (dudh ka phatna) after 1 minute into big lumps.
- Now spread a clean cotton cloth (handkerchief) over a deep vessel or bowl and pour the curdled milk to seperate the chena (or paneer) formed, from the liquid.
- Strain the liquid nicely using hands (as shown in the picture below). Gather the cloth from all sides in the form of pouch (potli) and rinse the chena left in the cloth with water. Squeeze the cloth with hands nicely so that the extra liquid is drained out.
- Now take out the chena as one piece in a plate. With your palm start mashing and chafing (masalna) the chena, and smoothen it nicely to form a smooth dough.
- Now make small balls of the chena and keep aside on a plate.
- For the sugar syrup (chashini), in a large pan take 2 big cups of water and add 1 small cup sugar to it. Allow the solution to boil and sugar gets dissolved completely. (Remember, the sugar syrup being prepared here is of flowy consistency)
- Add the cardamom (chhoti elaichi) to the pan when the sugar solution starts boiling.
- Now add the chena balls prepared to the boiling sugar syrup (chashini) and let it boil for a 2 minutes.
- Now cover the pan with a lid and lower the flame to medium level and cook the rasgulla for 20 minutes.
- Remove the lid after 20 minutes and you shall notice that the rasgulla have grown in their size. Turn off the flame and transfer it to serving bowl with the sugar syrup (chashini).
- Allow it to cool for 2 hours (you can keep in the fridge), till they will also absorb the sugar syrup (chashini).
Milk Sauce (rabri) Preparation:
- In a pan pour 1 litre milk (dudh) and allow it to boil till it becomes dense and reduces to half the quantity.
- When the milk (dudh) will become dense and creamy, it will turn slightly creamy yellow in color. Then add 2 table spoon sugar to it and mix well.
- When the sugar is completely dissolved, keep it aside to cool.
- Take out the cold chena balls from the sugar syrup (chashini) and squeeze them.
- Put these chena balls is beautiful dish. Pour the milk sauce (rabri) prepared over them and garnish with saffron strands (kesar).
- The beautiful rasmalai is now ready to serve.
(Tips: 1. Gather the cloth from all sides in the form of pouch (potli) and rinse the chena left in the cloth with water, so that the vinegar taste is removed.)