Rasmalai Recipe
Rasmalai Recipe: As a housewife who loves to cook and food critic, I have a special place in my heart for Indian sweets, and one of my favorites is the classic, creamy, and mouth-watering Rasmalai. The aroma of the freshly made chenna (cottage cheese) and cardamom wafts through the kitchen, filling it with the sweet scent of happiness. The first bite of the soft, spongy rasgullas (cottage cheese balls) soaked in sweet saffron flavored milk, melts in your mouth, leaving a lingering sweet aftertaste. This is truly a dessert fit for royalty.
What is Rasmalai?
Rasmalai is a traditional Indian sweet dish, originating from the eastern state of Bengal. It is made with chenna (cottage cheese) that is molded into small, round balls and then boiled in sugar syrup until they become spongy and light. The rasgullas are then soaked in sweet, creamy milk, flavored with cardamom and saffron, making them soft and flavorful.
Variations of Rasmalai
- Kesar Rasmalai: This variation uses saffron to flavor the milk, giving the rasmalai a distinct aroma and taste.
- Mango Rasmalai: For a fruity twist, mango puree is added to the milk, making the rasmalai sweet and tangy.
- Dry Fruit Rasmalai: This variation adds nuts such as almonds and pistachios to the rasgullas, making them crunchy and nutty.
- Chocolate Rasmalai: For a chocolate lover’s dream, melted chocolate is added to the milk, creating a rich, chocolaty flavor.
Nutrition in Rasmalai
Rasmalai is a calorie-rich dessert, made from a combination of chenna, sugar, and milk. One serving of rasmalai can contain around 250-300 calories, making it a treat that should be enjoyed in moderation. Despite the high calorie content, rasmalai does contain some nutritional benefits, such as calcium from the milk and protein from the chenna.
Step by Step Rasmalai Recipe
Rasmalai Recipe
Ingredients
FOR RABRI
- 4 cup milk
- ½ tsp cardamom powder
- 1 tsp Saffron / Kesar
- ¼ cup sugar
- 2 tsp dry fruits chopped
FOR MILK POWDER RASMALAI
- 1 cup milk powder
- 2 tsp sugar powdered
- ¼ cup milk
- ½ tsp ghee / clarified butter
Instructions
- Prepare the rabdi by boiling 4 cup milk. Stir occasionally, to prevent milk from burning at the bottom. Now add ½ tsp cardamom powder and few threads saffron.
- Now add ¼ cup sugar. Add more sugar if required. Stir well and simmer for 5 minutes. Scrape off the cream from sides and allow milk to thicken.
- Add in 2 tbsp dry fruits like cashew, almonds and pistachios. Simmer for another 5 minutes stirring occasionally. Finally, the rabdi is ready once the milk thickens. Keep aside.
- Prepare the rasmalai from milk powder by taking 1 cup milk powder in a wok/ kadai. Add in 2 tbsp powdered sugar and ¼ cup milk. Keeping the flame on low, stir continuously till the milk combines well with milk powder.
- Scrape from bottom till the milk thickens and no lumps present.
- Now add ½ tsp ghee and mix well. mix till the mixture starts to separate from the pan and forms a lump.
- Further, grease hands with ghee and prepare small balls and flatten.
- Ta da! Your rasmalai is ready! Finally, pour rabdi and serve instant milk powder rasmalai.
Notes & Tips
- Milk: Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results.
- Cardamoms: Use real cardamom pods to get the crushed powder. Do not use the readymade cardamom powder that we get in stores, it doesn’t have the same taste as the real one.
- Milk Powder: Use full cream milk powder.
- Serving Rasmalai: Rasmalai taste best when it is chilled and also the balls soak the milk and all flavored get intermixed well.
Nutrition Information (Note: Approximate)
FAQs – Rasmalai Recipe
What is the origin of Rasmalai?
Rasmalai is a popular sweet dish that originates from the Indian subcontinent. It is a traditional sweet of Indian and Bengali cuisine and is widely enjoyed during festivals and special occasions. The name “Rasmalai” means “juice cream” in Hindi and is derived from the juicy syrup or “ras” that the soft cottage cheese dumplings or “malai” are soaked in.
What is the main ingredient of Rasmalai?
The main ingredients of Rasmalai are chenna or cottage cheese, milk, sugar, cardamom, saffron, and all-purpose flour. The chenna is formed into small dumplings and then simmered in sweet, flavored milk to create the soft, juicy texture that is a hallmark of this dish.
Can Rasmalai be made with different flavors?
Yes, Rasmalai can be made with different flavors, such as mango, strawberry, or even chocolate. These variations add a unique twist to the traditional recipe and offer a new taste experience for those who enjoy this sweet dish.
Is Rasmalai a healthy dessert option?
Rasmalai is a sweet dessert that is high in calories and sugar, making it a less healthy option for those who are watching their diet. However, it is a rich source of calcium and protein, thanks to the chenna and milk used in the recipe.
Can I make Rasmalai without using saffron?
Yes, you can make Rasmalai without using saffron. Saffron is added to the recipe for its unique flavor and aroma, but it can be substituted with cardamom, rose water, or kewra water to add fragrance to the dish.
What should I serve with Rasmalai?
Rasmalai can be served as a dessert on its own or paired with other sweet dishes, such as Gulab Jamun, Kheer, or Phirni. It can also be served with a cup of tea or coffee for a sweet and satisfying end to a meal.
How long can I store Rasmalai?
Rasmalai can be stored in the refrigerator for up to three days. However, for best results, it is recommended to consume the dish within 24 hours of preparation to ensure that it remains fresh and juicy.
How do I make the chenna for Rasmalai?
To make the chenna for Rasmalai, you will need to heat milk in a large saucepan until it comes to a boil. Then, add lemon juice or vinegar to the boiling milk to separate the curds from the whey. Strain the curds and press them to remove any excess liquid. Once the chenna is formed, it is ready to be shaped into dumplings and added to the sweet, flavored milk to create the final dish.
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