Rasmalai Recipe | How to make Rasmalai soft

    kesar-rasmalai

    Rasmalai Recipe | How to make Rasmalai soft

    Special delicacy to delight up your festivities, here is a bowl full of mouth drooling Kesar Rasmalai. You can make it and satisfy all your sweet cravings. These soft and puffy bite sized chena balls when dipped in flavored milk make a mouth drooling dessert. Rather than buying it out prepare this tempting Kesar Rasmalai at home.

    Here is an easy recipe with step by step pictures to make Soft Kesar Rasmalai. You can have it whenever you join up for a gathering or family function. It will add more charm. Enjoy bowlfull of Kesar Rasmalai.

    Getting Ready:

    Take 1 litre cow milk for making chena. Take 1 litre full cream milk in another vessel. Turn on flame. Heat them up.

    kesar rasmalaiTake cashews, almonds and pistachios and chop them into small pieces.

    kesar rasmalaiCut a lemon and extract its juice. approximately 2 tbsp lemon juice, Add 2 tbsp water to it.

    kesar rasmalaiTake a scoop of full cream milk from vessel and add it to the saffron strands in a small bowl.

    kesar rasmalaiTo make cardamom powder grind the cardamoms and peel them.

    kesar rasmalaiMaking:

    Once cow milk is boiled, turn off flame, keep on jali stand and let it cool for 3 minutes. Stir the milk in another vessel at every 2 to 3 minutes. Keep flame low. Add lemon juice to cow milk and mix it.Then add some more lemon juice and mix it.Wait for a minute, then stir then again wait. Keep for a while, milk will curdle and become chena.

    kesar rasmalaiTo strain chena, take a big mixing bowl,placed a strainer over it.Then place a clean cloth over it. Pour the milk into it. Lift the cloth from all sides and gather.Squeeze extra water from the chena with hands later.

    kesar rasmalaiAs chena cools, squeeze and drain out extra water. Then wash the chena with some cold water to wash off taste of lemon.Squeeze and drain off water again. Take out the chena in a plate.

    kesar rasmalaiSquash the chena for 4 to 5 minute until soft.Mash with both hands, press it until soft. Then add 1/2 tsp cornflour, mash again for 3 to 4 minutes until soft. Dough is ready.

    kesar rasmalaiFull cream milk turns dense, cook until 50% dense. Cook for a while. Add a little chopped, cashews,almonds and pistachio to it. Add saffron soaked milk and cardamom powder too.

    kesar rasmalaiTo make sugar syrup, add 1/2 cup sugar to a vessel, add 4 cup water to it.Turn on flame.Cook until sugar dissolves.

    kesar rasmalaiTo make Rasmalai, break lump from chena and give it a round shape. Press and flatten like a peda then keep in plate.Prepare all likewise.

    kesar rasmalaiOnce sugar syrup is boiling, lift chena and put into sugar syrup one by one. The boiling sugar syrup should keep boiling.Keep the flame high.Cover and cook it on high flame for 15 to 16 minutes.Occasionally check it by lifting the lid.

    kesar rasmalaiOnce the full cream milk is 50% dense in consistency, then add 1/2 cup sugar and cook until it dissolves. Then turn off flame. Let it cool.

    kesar rasmalaiWhen 15 minutes have pass, check if the rasmalai is soft and spongy. Once ready then Turn off flame. Place the rasmalai container over jali stand and let it cool.

    kesar rasmalaiPour Thickened milk for rasmalai in a bowl, take out the rasmalai from the sugar syrup, squeeze off extra sugar syrup and put it in milk bowl.

    kesar rasmalaiServing:

    To serve it place the rasmalai in a platter,and then pour little milk over it.Garnish with a little pistachio shavings.You can keep Rasmalai in refrigerator and eat it for 2 days.

    Suggestion:

    • If you add lemon juice to boiling milk, then the chena doesn’t come out that soft.
      the milk whey, can be used later for daal, add it to kadhi.
    • Rasmalai is made even without adding cornflour but adding cornflour enhances the texture of rasmalai.
    • If you have sugar syrup left, you can use it in sweet poori, puas, sweet cheela, shakarpare,or use for rasmalai again.
    • If you wish to have it for a much longer time, keep the sugar syrup coated rasmalai separately in the refrigerator when serving make the rasmalai syrup and serve it.
    • If you have enough Rasmalai syrup and don’t wish to eat it instantly, then keep the sugar syrup coated rasmalai,separately in the refrigerator and fill the rasmalai syrup in a container,keep it in a freezer and freeze. Take out and serve later.
    Rasmalai Recipe | How to make Rasmalai soft kesar-rasmalai
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Cow Milk - 1 lts (for chena )
    • Full cream - 1 ltr (for thickening milk )
    • Sugar - 1.5 cup (300 gms) (for sugar syrup )
    • Sugar- ½ cup (100 gms) (for thickening milk )
    • Saffron strands - 25 to 30
    • Green Cardamom - 4
    • Almonds - 6 to 7
    • Cashews - 6 to 7
    • Pistachios - 15 to 20
    • Lemon - 2
    Instructions
    1. Take 1 litre cow milk for making chena. Take 1 litre full cream milk in another vessel. Turn on flame. Heat them up.
    2. Take cashews, almonds and pistachios and chop them into small pieces.
    3. Cut a lemon and extract its juice. approximately 2 tbsp lemon juice, Add 2 tbsp water to it.
    4. Take a scoop of full cream milk from vessel and add it to the saffron strands in a small bowl.
    5. To make cardamom powder grind the cardamoms and peel them.
    6. Once cow milk is boiled, turn off flame, keep on jali stand and let it cool for 3 minutes. Stir the milk in another vessel at every 2 to 3 minutes. Keep flame low. Add lemon juice to cow milk and mix it.Then add some more lemon juice and mix it.Wait for a minute, then stir then again wait. Keep for a while, milk will curdle and become chena.
    7. To strain chena, take a big mixing bowl,placed a strainer over it.Then place a clean cloth over it. Pour the milk into it. Lift the cloth from all sides and gather.Squeeze extra water from the chena with hands later.
    8. As chena cools, squeeze and drain out extra water. Then wash the chena with some cold water to wash off taste of lemon.Squeeze and drain off water again. Take out the chena in a plate.
    9. Squash the chena for 4 to 5 minute until soft.Mash with both hands, press it until soft. Then add ½ tsp cornflour, mash again for 3 to 4 minutes until soft. Dough is ready.
    10. Full cream milk turns dense, cook until 50% dense. Cook for a while. Add a little chopped, cashews,almonds and pistachio to it. Add saffron soaked milk and cardamom powder too.
    11. To make sugar syrup, add ½ cup sugar to a vessel, add 4 cup water to it.Turn on flame.Cook until sugar dissolves.
    12. To make Rasmalai, break lump from chena and give it a round shape. Press and flatten like a peda then keep in plate.Prepare all likewise.
    13. Once sugar syrup is boiling, lift chena and put into sugar syrup one by one. The boiling sugar syrup should keep boiling.Keep the flame high.Cover and cook it on high flame for 15 to 16 minutes.Occasionally check it by lifting the lid.
    14. Once the full cream milk is 50% dense in consistency, then add ½ cup sugar and cook until it dissolves. Then turn off flame. Let it cool.
    15. When 15 minutes have pass, check if the rasmalai is soft and spongy. Once ready then Turn off flame. Place the rasmalai container over jali stand and let it cool.
    16. Pour Thickened milk for rasmalai in a bowl, take out the rasmalai from the sugar syrup, squeeze off extra sugar syrup and put it in milk bowl.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads

    You May Also Like

    boondi chikki

    Jaggery Boondi Chikki Recipe

    Jaggery Boondi Chikki recipe Boondi chikki is prepared by cooking boondi in jaggery syrup ...