Very famous Indian dessert originating from a beautiful part of India i.e., West Bengal. Main ingredients are the home made chenna, fresh cream and milk. The name rasmalai comes from two hindi words. “Ras” meaning “juice” and “malai” meaning “Cream”. This can also be specified as “A Rich Cheesecake without a crust”.
The Flattened chenna or cottage cheese is immersed in flavoured milk. The milk has all the goodie goodie flavours of cardamom powder and kesar. Optionally you can add badam milk powder to enhance the taste. I do that, and we all love the taste 🙂
The Cottage cheese has to be freshly made and store bought cottage cheese doesn’t work. If you are in a hurry and plan on making rasmalai in no time. Buy a Ready made rasgulla container from a store and use these instead of Chenna. I shall write a few steps in the end of this post on this.
If you have difficulty in feeding milk to your kids, this recipe is custom made for you.This has all the goodness of whole milk + Cottage cheese+ dry fruits + lots and lots of health and nutrition + Your peace of mind 🙂
Whole milk – 1Lts
Lemon juice – 1tsp
For Sugar syrup:
Granulated sugar – 1 cup
Water – 1 cup
For Flavoured milk or rabri:
Full fat milk – 1lts
Granulated sugar – 3tbsp
Saffron strands – 10/15
Badam milk powder – 1tbsp (optional)
Chopped almonds and pistachios – 1/4 cup
Cardamom powder – 1/2 tsp
I shall write in 3 steps.
- Make chenna
- Boil in sugar syrup
- Make flavoured milk and combine the both
You can finish the procedure easily if you do both of them simultaneously.
Step 1 :
- In a deep pan, boil 1 litre milk and simmer the flame to lowest.
- Add a tsp of vinegar or lemon juice and wait for it to curdle
- Mix well and keep stirring for the next 5-8 minutes or till the water seperates from the chenna
- Now strain using a muslin cloth and discard the water.
- Wash the chenna thoroughly with water and pack it tight in the same muslin cloth and hang it to a hook in your kitchen to drain out the excess water. It might take 30 minutes for it to complete.
- Now put the chenna on your kitchen platform and knead continuously for 5 minutes or till they are soft enough.
- Make flat balls and set aside.
- Make sugar syrup using 1:1 ratio of water and sugar and wait till sugar dissolves completely.
- Now put the prepared flattened chenna into this syrup and cover the lid of the pan for 20-25 minutes on medium to low flame.
- You will notice that the Chenna would have doubled in size by absorbing the sugar syrup and are very soft.
Step 3 :
- In a large deep vessel, bring 1litre of milk to boil and simmer the flame.
- Keep stirring at regular intervals untill the mixture reduces to half
- Add sugar and badam powder to this and continue cooking
- Add kesar strands and cardamom powder and mix well.
- Add chopped badam and pistachios
- Now slightly press the chenna which is in the sugar syrup in between your palms and put them in this flavoured milk.
- Boil for the next two to five minutes
- Turn off the gas stove and allow it to cool completely before you refrigerate.
1tin ready made rasgulla (mtr or haldirams)
1/2 cup condensed milk
2 cups full fat milk
1/4 tsp cardamom powder
7-8 saffron strands
Chopped pistas and badam
- In a deep and heavy bottomed pan, boil 1/2 cup condensed milk and milk together. Keep stirring so that it doesnt burn.
- Add safron strands and cardamom powder.
- Add chopped pistas and almonds.
- Now add the Store bought Rasgullas from the tin. Slightly squeeze out the sugar syrup from the rasgullas and dip them into the hot milk.
- Boil for another five minutes and turn of the stove.
- Let it cool completely before you refrigerate.
- You know once i had tried using this in making rasmalai. Mtr ready badam drink tin + 1tbsp condensed milk + 1/2 cup whole milk + home made fresh cream. Mix all these together and boil. Next add chopped nuts, kesar. (cardamom powder not required as the tin contains it) now add the store bought rasgulla (slightly squeezing the excess syrup) and immerse it in the flavoured milk completely and boil for a minute 🙂