Rasmalai Recipe: Rasmalai is a delectable dessert featuring soft and spongy cottage cheese patties immersed in a creamy milk rabri infused with saffron and dry fruits. This step-by-step recipe guide will show you how to prepare Ras Malai from scratch using homemade chhena (fresh paneer) and thickened milk (rabri), or you can opt for a quicker version using ready-made Rasgulla and condensed milk. Whether you choose the traditional or instant method, this delightful Bengali sweet will surely become a favorite to satisfy your sweet cravings.
Ingredients for Malai Pattie (Chhena Pattie):
- 1 liter Milk
- 2 tablespoons Lemon Juice
- 1½ cups Sugar
- 4 cups Water
For Rabri:
- 1 liter Milk
- 3 tablespoons Sugar
- 1 teaspoon Corn flour (corn starch), optional
- 10-12 Saffron strands (Kesar), optional
- 1/4 teaspoon Green Cardamom Powder
- 2-3 tablespoons chopped Pistachio
How to Make Instant Rasmalai Recipe (Easy Recipe):
- For a quick preparation, we’ll utilize ready-made rasgullas and condensed milk to make the rabri.
- Begin by draining excess liquid from the readymade rasgullas. Gently press each ball between two flat spatulas or spoons to achieve this.
- Prepare the rabri by cooking 1/2 cup condensed milk, 2 cups milk, and 10-12 saffron strands until the mixture thickens and becomes creamy.
- Add the drained rasgullas and 2 tablespoons of chopped pistachios to the cooked rabri. Allow them to cook together for about 5 minutes.
- Your instant rasmalai is now ready to be served and enjoyed.
Rasmalai Recipe Directions:
Step 1:
- Prepare fresh paneer (chhena) by heating 1 liter of milk and adding 2 tablespoons of lemon juice. Once the milk curdles, strain the chhena using a clean muslin cloth or cheesecloth. Squeeze gently to remove excess water, then hang it for 30-45 minutes to drain further. Detailed steps with photos are available in this chhena recipe.
Step 2:
- After 30 minutes, untie the muslin cloth and transfer the chhena to a plate.
Step 3:
- Crumble the chhena with your hands until it reaches a crumbly yet slightly moist texture. Excess moisture may cause the rasmalai to break during cooking, so remove any excess moisture by gently pressing the chhena between paper napkins.
Step 4:
- Knead the crumbled chhena until it forms a dough and your palms start to feel greasy. This will take around 5-8 minutes, depending on the quality and quantity of chhena.
Step 5:
- Divide the dough into 12 equal portions. Roll each portion into a small ball, then gently flatten it between your palms to form a thick round pattie.
Step 6:
- In a deep pan or pressure cooker, heat 4 cups of water and 1½ cups of sugar over medium flame until the sugar dissolves completely. Once boiling, carefully slide the patties into the syrup.
Step 7:
- Cover the pan (or pressure cooker without the whistle and rubber ring) and boil for 5 minutes over medium flame. After 5 minutes, flip each pattie gently with a spatula.
Step 8:
- Cover again and cook for another 7 minutes. Turn off the flame and remove the lid. The patties will almost double in size due to absorbing the sugar syrup.
Step 9:
- Transfer the patties to a large bowl and let them cool to room temperature for 1-2 hours. Drain each pattie and gently press between two spoons to remove excess syrup, being careful not to apply too much pressure to avoid breakage.
Step 10:
- To make the rabri, heat 1 liter of milk in a heavy-bottomed pan over medium flame. Add saffron strands once it comes to a boil.
Step 11:
- Stir occasionally and cook until the milk reduces to half its quantity, approximately 15 minutes. Mix 1 teaspoon of corn flour with 1 tablespoon of water to make a smooth mixture, then add it along with 3 tablespoons of sugar and 1/4 teaspoon of cardamom powder.
Step 12:
- Increase the flame to medium and cook for 3-4 minutes until the sugar dissolves completely. Add the drained patties and chopped pistachios.
Step 13:
- Cook for an additional 4-5 minutes to allow the patties to absorb the milk and flavors.
Step 14:
- Turn off the flame and transfer the mixture to a serving bowl. Let it cool to room temperature, then refrigerate for at least 2-3 hours before serving. Enjoy chilled ras malai as a delightful dessert.
Tips and Variations: Rasmalai Recipe
- For a softer texture, use cow’s milk to make the rasmalai patties.
- Ensure the chhena has the right moisture consistency (slightly moist, not dry) to create perfect patties.
- To thicken the rabri and add a chunky texture, consider adding crumbled paneer or mawa.
- Enhance the dish with your choice of dry fruits such as sliced almonds or cashew nuts.
Taste: Sweet.
Serving Ideas: Serve rasmalai as a sweet dish with a meal or as a dessert after dinner.
Conclusion:
Rasmalai Recipe is a beloved Indian dessert known for its rich, creamy texture and delicate sweetness. Whether you choose to make it from scratch or opt for the quicker instant version, the result is a decadent treat that’s perfect for any occasion. With its combination of soft cottage cheese patties and aromatic milk rabri, Rasmalai is sure to impress your family and guests alike. So why not try making this delightful dessert today and indulge in its irresistible flavors!
FAQs about Rasmalai Recipe
Can I use store-bought paneer instead of making chhena from scratch?
Yes, you can use store-bought paneer, but the texture may differ slightly from homemade chhena. Adjust the cooking time accordingly.
How long can I store Rasmalai in the refrigerator?
Rasmalai can be stored in the refrigerator for up to 2-3 days. Make sure to keep it in an airtight container to maintain freshness.
Can I freeze Rasmalai for later consumption?
It’s not recommended to freeze Rasmalai as the texture may change upon thawing, resulting in a less desirable consistency.
What can I do with leftover sugar syrup from boiling the patties?
You can use the leftover sugar syrup to sweeten beverages, such as lemonade or iced tea, or drizzle it over other desserts like ice cream or pancakes.
Can I use almond milk or soy milk instead of cow’s milk to make Rasmalai?
While traditional Rasmalai is made with cow’s milk, you can experiment with almond milk or soy milk for a dairy-free version. However, the taste and texture may vary.
