Rasmalai , the soft and spongy cottage
cheese balls in dry fruit laced saffron flavored creamy milk rabri is the most
preferred sweets out of all other sweets. Though it is known as a Bengali
sweet, Ras Malai is a dessert is believed to have originated in Odisha and it
is one of the most famous dessert of our state. Homemade rasmalai is usually
made from chena( soft paneer) and dropped onto simmering cardamom flavored
milk. Normal chena is not used in making rasmalai. Rasmalai is of two
types : sugary white or kesari yellow. I have tried these recipes in the
first attempt and it turned out superb. It is a easy recipe to make at
home and anyone can try in their home and satisfy their sweet cravings.
Ingredients:
For Chena:
- Milk- 1ltr
- Lemon juice-3-4 tbsp for splitting up the milk
- Milk-1ltr
- Sugar- 1/2 cup
- Pistachio- 4 nos finely chopped
- Cardamom- 3 to 4 nos, peel and powdered
- Saffron- a pinch
How to make Ras Malai:
- Boil 1 ltr of milk in a vessel, stirring continuously. Once the
milk comes to a boil, turn off the gas and let it cools down a bit
approximately, 3 to 4 minutes.
- Now add the lemon juice a little at a time to
the milk and stir it. Keep adding lemon juice till the milk starts to curdle
and you can see the green colored whey separating from the chena.
- Pour this
onto a strainer covered with muslin cloth immediately. Pour 1 bottle of iced
cold water over the chena to take away the lemon flavor and to make it cool.
- Squeeze out excess water and hang the muslin cloth in a place to drain the
remaining water. Make sure that there is no water the chena.
- Take out the chena and knead on a plate with
your palm upward to make it smooth for minimum of 5 minutes.
- Take a small
portion of the chena, keep it between your palms and press it with hands to
give it a round flat shape. Make more such flat discs from chena in the same
way and keep them on a plate. You will be able to make 12-14 discs from 250 gms
chena.
- Take a pan
and put 100 gms ( 1 cup) sugar along with 500 gms( 3 cups) of water into it.
Keep the pan on a flame to boil the mixture. Keep the flame high so that the
water starts to boil soon. Put all the chena discs into the pan once the water
boils completely. Cook it for 18-20 minutes Keep the flame medium while cooking
the rasmalai. The rasmalai will increase in size while boiling in the water.
Turn off the gas and let it cool.
- For the rasmalai, Boil the other 1 ltr milk on
a pan over the stove and stir it continuously, once it starts to
boil, Put kesar into the milk and cook on a low flame. Once the milk
reduces to 60% of its quantity, then, turn off the flame. Mix sugar and
cardamom to it and let it cool.
- Take out the rasmalai from the sugar syrup,
press it with hands to strain the water and put these balls into
the milk. Rasmalai is ready. Take it out in a serving bowl and
garnish with pistachios and some saffron strands.
- Chill in the refrigerator to cool.Serve the delicious dessert to family and friends and win the hearts of
all.
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