Indian Rasmalai Recipe: India’s delectable sweet, Rasmalai is ranked as the second-best cheese worldwide by Taste Atlas. It ranked Sernik from Poland as the first best dessert, and at the bottom is Misa Rezy from the Czech Republic.
Also known as rosomalai, or roshmalai, this popular Indian dessert originated from Bengal and is one of the favourite sweets of people across the country. The main ingredients used in the making of ras malai include chenna, saffron, malai and sugar. The flattened balls of chenna are soaked in malai and are flavoured with saffron and cardamom. If you think it takes a hard time to prepare ras malai, then you may be wrong. This sweet dessert is made in no time and with minimal ingredients. With the upcoming occasion of Holi, use this easy recipe to prepare ras malai at your home without much hard work.
Ingredients
2 litre milk, 2 tbsp vinegar, 1½ cup sugar 3 pod cardamom, 7 cup water, 1 litre milk, few saffron strands, pinch saffron food colour, ½ cup sugar, ¼ tsp cardamom powder and 2 tbsp chopped nuts.
How To Make
Step 1: Take a pan and boil the 2-litre water in it. Add two tablespoons of vinegar to the water and mix it well. Once the milk begins to boil and curdle, turn off the heat.
Step 2: Now, add one more tablespoon of vinegar and stir until milk is separated from the water. Take a cloth drain the water and wash the cheese with cold water to remove the sourness from it.
Step 3: Now, let the cheese hang for about 30 minutes. After half an hour, take the moist cheese or paneer and crumble it gently.
Step 4: Knead the mixture until it turns smooth and prepare small chenna balls out of it. Keep the moist balls aside by covering them with a cotton cloth.
Step 5: Now you need to prepare sugar syrup in a large pan and add water, cardamom and sugar. Stir it well until the sugar dissolves and cook it on medium flame.
Step 6: Once the syrup begins to turn thick, turn off the flame.
Step 7: Put the kneaded chenna balls into the sugar syrup and turn on the flame. Cover the pan with a lid and let it boil for about 5-7 minutes. Once cooked properly, keep the chenna balls aside.
Step 8: Now to prepare rabdi, take a large pan and heat some milk in it. Let the milk boil and continue stirring until it turns thick.
Step 9: Once the milk turns thick, add cardamom, saffron and chopped nuts into it. After this, squeeze the sugar syrup from the chenna balls and place them on a plate.
Step 10: Put them in the prepared rabdi and let them rest for about 2-3 hours. Now, take a bowl, put the ras malai into it and garnish with saffron strands and chopped nuts.