Rasmalai, a beloved Indian dessert, has garnered international recognition as the second-best cheese dessert globally. With its creamy texture, delicate flavors, and rich heritage, rasmalai has captured the hearts and taste buds of dessert enthusiasts worldwide. If you’re eager to indulge in this delectable sweet, look no further. Here’s an easy-to-follow 10-step recipe to create your own mouthwatering rasmalai at home.
Ingredients:
- 1 liter full-fat milk
- 1/4 cup lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 4-5 cardamom pods, crushed
- A pinch of saffron strands (optional)
- 2 tablespoons chopped nuts (pistachios, almonds)
- 1 teaspoon rose water (optional)
- 1 tablespoon milk powder (optional)
Instructions:
- Begin by preparing the chenna (cheese). Heat the milk in a heavy-bottomed pan over medium heat until it comes to a gentle boil.
- Once the milk starts boiling, reduce the heat and add lemon juice or vinegar gradually while stirring continuously. The milk will begin to curdle, separating into curds (chenna) and whey.
- Once the milk has completely curdled and the whey appears clear, remove the pan from heat. Allow it to rest for a few minutes.
- Line a sieve or colander with a clean muslin cloth and strain the curdled milk. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar.
- Gather the ends of the muslin cloth and squeeze out excess water from the chenna. Hang the muslin cloth with the chenna for about 30 minutes to drain any remaining liquid.
- After 30 minutes, transfer the drained chenna to a clean plate or bowl. Knead the chenna with the heel of your hand until it becomes smooth and soft. This process helps in making smooth and soft rasmalai.
- Divide the kneaded chenna into small equal-sized balls and flatten them slightly to form discs or patties.
- In a separate wide pan, combine water, sugar, crushed cardamom pods, and saffron strands (if using). Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
- Gently slide the chenna discs into the boiling sugar syrup. Cover the pan and let the chenna discs cook for about 15-20 minutes on medium heat.
- Once the chenna discs are cooked, they will double in size and become spongy. Turn off the heat and allow the rasmalai to cool in the sugar syrup.
Your homemade rasmalai is now ready to be served! Garnish with chopped nuts, a drizzle of rose water (if using), and a sprinkle of milk powder for an extra touch of richness. Serve chilled for a refreshing and indulgent dessert experience.
With this easy 10-step recipe, you can recreate the magic of Indian rasmalai in the comfort of your own kitchen. Whether you’re celebrating a special occasion or simply craving a sweet treat, this delightful dessert is sure to impress with its heavenly taste and creamy texture.