The Royal Sweet: Rasmalai

Posted by Sonali Kale on April 26th, 2019

Here is a step by step to mouthwatering Rasmalai which is relished by all. This favorite Indian dessert is savored by all from Kids to adults. Follow the Steps of Rasmalai Recipe to make it just like the most delicious one:

Step-1: Boil the milk in a double boiler or in a heavy bottom pan. Once the milk comes to boil switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till the milk curdles.

Step- 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. Add the lime juice till the time milk curdles completely. Using a strainer drain the water and collect the paneer.

Step- 3: The Chena should feel soft and moist even after you have squeezed out the water. Hence, don’t press it too hard else it will become dry and resulting rasmalai balls will not be soft.

Step- 4: The balls when dipped in sugar syrup double in size so make the balls accordingly. Heat the one cup sugar and four cups water in a wide pan after that wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15 minutes.

Step-5: The water to sugar ratio is 4:1. So for every 1 cup of sugar, we add 4 cups of water. This ratio is important in order to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

Step-6: If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency.

Step-7: Once the balls are cooked, let them cool down to room temperature. Till the time balls are cooling down make the milk thickened. In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix it well.

Step-8: Take out the Rasmalai balls which are cooled down from the fresh water bowl. Squeeze it and then flatten it lightly using your hands and put in the sugar syrup for around 10-15 minutes so that it absorbs the sugar before transferring them into milk. Squeeze the balls carefully as they are very soft and can break easily. If you let cool down the balls in sugar syrup itself, in that case, you can skip this step and transfer the balls directly into the milk.

Your favorite Rasmalai is ready to serve either warm or chilled.

About the Author:

The author offers tried and tested recipes that are perfect for any occasion. His articles/ blogs are the destinations for anyone seeking some guidance in creating different kinds of recipes at home especially deserts. Rasmalai is his most favorite & has tried almost all over the places of it.