Saturday, October 19, 2013

Rasmalai Recipe-How to make Rasmalai-Diwali Sweets

Rasmalai is a very popular Indian (Bengali) sweet prepared with paneer (Indian cottage cheese). Ras means 'juice' and malai means 'cream'. Rasmalai is actually rasgulla soaked in rich saffron flavored creamy milk. This rich dessert is usually prepared on special occasions and is served after meals. As Diwali in nearing, I wanted to post something special for all my readers, so here I am with this very popular dessert. Today we will learn how to prepare Rasmalai at home with step wise pictures following this easy recipe.

Rasmalai

How to make Rasmalai at home

Cook time -under 40 mins
Yields - 6 rasmalais for 110 grams of chenna

I am going to make this recipe as easy as possible.There are 3 steps in making Rasmalai

1. Preparing Paneer

2.Preparing Rasgulla

3 Preparing the Creamy saffron flavored milk or ras for rasmalai

Step -1 Preparation of Paneer

I am going to start with paneer. I am not going to explain how to prepare paneer as I have already done a detailed post on how to make paneer at home. Kindly refer that. You need homemade paneer to make rasgulla and rasmalai. Now you have paneer ready with you.

Step- 2- Preparation of rasgulla 

Ingredients needed

For the Rasgulla discs

Homemade paneer (chenna) - 110 grams (make paneer from 1 liter of milk)
Semolina/rava (any rava) - 1 tsp
Cardamom - 1/4 tsp
Sugar - 2 tsp

All purpose flour or maida for dusting -1 tbsp

For the sugar syrup

Water - 2 1/2 cup
Sugar -1 cup

Method

Knead paneer well into a pliable paste or until your hands become oily.Knead using the heel of your hands. Then add a tsp of rava, cardamom powder,sugar and knead lightly. (picture below shows paneer which is not kneaded)

Then divide the paneer into equal pieces and make smooth balls. Ensure that there are no cracks. Then flatten it in the shape of a disc and place it on a maida dusted plate.(if you are going to stop with preparing rasgulla, make balls and not discs)

Heat sugar and water over low flame. Once the sugar dissolves, increase the flame. When the sugar water comes to rolling boil, reduce the temperature to medium and gently drop the prepared discs. See to it that the paneer discs do not touch each other. Close it and let it cook for 15 minutes. Check in between. After 15-20 minutes, the rasgullas would have doubled its original size (see picture below). Switch off the flame and let it cool. This is rasgulla. Let the rasgulla remain soaked in sugar syrup for 1-2 hours. We will prepare the saffron flavored milk for rasmalai.

How to make rasmalai

Step-3 Preparation of Rasmalai

For the saffron flavored milk

Milk - 2 1/2 cups or 1/2 liter
Sugar - 1/3 cup
Cardamom powder -1/4 tsp
Saffron -7-8 strands
Pistachio -chopped - 2-3 tbsp
Almonds (blanched and thinly sliced/slivered) -2-3 tbsp

For garnishing

Blanched almond slivered
Pistachio chopped

Method 

Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium low and keep stirring from time to time to prevent the milk from getting burnt.

Add sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.

Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently (Keep it between 2 flat ladles and press it gently as shown below in the picture below).

Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it and serve chilled garnished with more almonds and pistachio.

rasmalai preparation

The rasmalai was very soft and we all enjoyed it a lot. It was more delicious than what we get in shops. Just with 110 grams of paneer, you get 6 rasmalais. This is a perfect dessert for parties and get togethers. You can prepare it a day before and keep it in the refrigerator. 

Note - You can prepare rasgulla in pressure cooker also but do not put the weight.

Check out more than 50 Diwali Recipes (both Diwali snacks and sweets) or click the 7 Cup Burfi picture below to take you to that page. Enjoy this Diwali  with homemade sweets and snacks.

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36 comments:

  1. Mmmmmm..... Rasamalai: One of my delicious lipsmacking favorites !

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  2. Hi Padhu, Simply delicious and mouthwatering looking rasmalai. Must have tasted awesome!
    Deepa

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  3. Hi.. l'm really waiting few days for this recipe from you today its done yummy.... rasmalais looks delicious...

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  4. Wow dear.Last month I tried it.Always rasmalai is yummy.Will try in your method and let you know about it.

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  5. ohh myyyy this looks so yummy...I am visiting you for diwali for sure ;)..

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  6. I made rasgullas yesterday and planning to make rasmalai today. Yours is making me want to go to the kitchen right away !!!

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  7. Hi, you have put them in such simple steps; shall try and update you with my results :-)

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  8. Hey! Great recipe! The creamy malai came out great but the rasgullas broke after a while when I put them in the sugar syrup. What must have gone wrong?

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  9. Amrin - Either the water has not been properly squeezed out of the paneer or you might not have kneaded the paneer well. Kneading well with the heel of your hands is a very important step.

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  10. Dear Padhu,

    Thanks for a simple yet beautiful recipe.Yesterday I made rasgulla disks exactly as you directed. After putting in to boiling sugar syrup, they swelled also as you said. But the sad part is that I found them hard after removing from the syrup. What might have gone wrong? Can I add a pinch of soda/ baking powder at the time of kneading the dough? Pl guide as wish to make on 25th Dec.

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  11. Kirantendle - Kneading the paneer to a very smooth consistency with the heel of your hands is a key step to get spongy rasmalai. It will take a long time. It is advisable to avoid using food processor.

    Paneer should not be too dry (over dry), then also the rasmalai will turn hard.At the same time there should not be water also in the paneer. Maintaining the correct moisture level in the paneer is also an important step.

    Make rasmalai on the same day, you prepare paneer.

    Store bough paneer done not work well for making rasmalai, you have to prepare paneer at home with full fat milk.

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  12. Thanks padhu, I think my paneer was extra dry as I squeezed it very hard to remove all the whey. I will try again & let you know the results. Love, Kiran Tendle.

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    1. Hey Padhu, I followed your advice. Also, after removing the disks from boiling syrup, I immersed them in really hot (boiling) water for one hour ( I read this trick in somebody else's recipe). The result was fantastic - as soft as sponge. Thanks once again. Love, Kiran tendle, Mumbai.

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  13. Hi, what is the reson for hard rasmalai? I have cookedit for twenty mins

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    1. Once the paneer disks are cooked, you can remove it from the boiling syrup and drop it in hot water for 15 minutes. Remove it and then soak it in rabri (flavored milk). It might help. Also kneading the paneer well is very important to get soft rasmalai.

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  14. Hi Padhu,

    Quick question- Can i double the quantity of ingredients listed if I was going to make more ( say 12)..
    In particular, the lemon juice, if I wanted to make paneer out of 2 litres of milk?
    Thanks :)

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    Replies
    1. Yes, you can. But if you are trying for the first time, I recommend that you try in less quantity.

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  15. padhu my rasgullas have turned out to be hard and it has been 1 and a half hours since i've cooked it, can i put it in hot water now and then put it in the flavoured milk?

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    Replies
    1. Yes, you can do that .My rasgullas, in spite of not soaking them in water turned out soft and spongy. Kneading the paneer with the heels of your hands is very important to get soft rasgullas.

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  16. Thank you for sharing your recipe. I made a small change to your recipe and it still came very tasty. I made everything with 2% milk instead of whole milk.

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  17. Nice ...I am going to try this ..But tell me why we should not use panner bought from shops..i think it will save time..

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    Replies
    1. Paneer bought form shops are usually hard. You can try from store bought paneer in less quantity. Another suggestion for instant rasmalai - buy ready made rasgulla from the shop, prepare the flavored milk at home and drop the rasgulla in it.

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  18. Thank u so much padhu for rasmalai recipe it came out very well. .I made 3times in this week...

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  19. Hi can i know how long this rasamalai can be used once prepared - 3 or 4 days???

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    Replies
    1. For 3-4 days in the refrigerator. We have used milk, so it will not stay good at room temperature.

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  20. I have tried at my home, really came very well exactly like what we buy from shops, these days getting addicted to ur blog, thanks a lot Padhu:)

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  21. Tried the Rasamalais... It was just Awesome!!!. Thank you :).

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  22. Hi,

    I put the rasgullas in ras liquid when it's cool and it tasted great but once it went into the fridge it became little hard? And how to get spongy rasgullas after even keeping it in fridge

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  23. How long should you kneed the dough. I kneed it for 20min and yet it breaks apart when put in the sugar syrup.

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    Replies
    1. May be there was too much water in the dough.

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  24. Hi... I'm actually in the middle of the process... now I've put the rasgullas in the sugar syrup... actually when I tried to prepare the paneer, it took so much time for the milk to get curdled... moreover I cnt say whether twas exactly like how u had got...I didn't get the transparent water like liquid... twas more looking like guava...

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  25. I tried this recipe today as per ur easy instructions and turns yummy and all this credit goes to you only Padhu...Thanks dear :)

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  26. Hi Padhu,

    I have a quick question.. What is the need of adding rava in this kneed? What if I don't add it? Should I add roasted or plain rava?

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    Replies
    1. Adding rava is to make them a little firm (not too soft). Plain rava only.

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