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sanjay thumma
Vahchef with indian food videos inspires home cooks to create restaurant style recipes at home every day.



Rasmalai

5  made it  |  148 reviews

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"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  20 m
  •  4 servings
  •  42.6 Cals
Rasmalai
2

Rasmalai Recipe, How To Make Rasmalai Recipe

Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom and garnished with nuts.

Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing Read More..

About Recipe

How to make Rasmalai

(50 ratings)
148 reviews so far
Prep time
mins
Cook time
20 mins
Total time
20 mins
Rasmalai
Author : Vahchef
Main Ingredient : Milk
Servings : 4 persons
Published date : December 07, 2007


Ingredients used in Rasmalai
• blanched almonds, thinly cut into slivers 5-6 Numbers.
• green cardamom seed powder or a little rose essence 1 Teaspoons.
• sugar for rabadi 4 Tablespoons.
• milk for making ?rabri? 1000 ml.
• water 6 Cup.
• sugar 1 Cup.
• soft Paneer made from milk 1000 ml.
How to make the recipe:
  1. Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
  2. Boil water and 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigoruslyKnead paneer until very smoothwith in the cloth . Make into walnut sized balls, flattening them a little, like a peda or a small burger.
  3. add to boiling warter/sugar water.and boil at high flame and the rasgullas will be ready in 10 min
  4. Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.

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Cooking with images





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Articles


Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing variety of Indian Desserts region wise and their very own special way of cooking customarily. Every festival or celebration at any home, sweets leave a sweet taste in mouth after finishing the full course of meal and each and every festival or occasion carries a predominant importance in preparing the sweet dish. A lot of the different sweets and desserts are easy and simple to make. A few of the Indian sweets and desserts are rich and depend heavily on sugar, milk or condensed milk, cream and a lot of dry fruits

 

Rasmalai or rossomalai is a sweet received from the Indian Subcontinent.   The sweet is of Bengali origin. Though, rasmalai is much more renowned in Orissa where they've for many years been the tradition of presenting rasmalai to the Goddess Lakshmi, consort of Lord Jagannath of Puri while in the popular Rath Yatra. However, many says, Rasmalai is a dessert common to Pakistan and Bangladesh

 

The name rasmalai originates from two words: ras, means "juice", and malai, refers "cream". Flattened ball of chenna are cooked in sugar syrup and dunked in condensed milk or thick flavored milk, rabri. These Flattened ball are juicy after soaking in the thick milk. Then it is garnished with dry fruits and it’s good to serve chilled. They are delicious and creamy in every bite. This rich dessert is usually prepared on special occasions and is served after meals.

Rasmalai might be a sweet that is quite simple to make and serve if you are using readymade canned Rasgullas which can find at most of the stores nowadays. You may not make them yourself or even get the flavor of home-made Rasmalai. Self-made ras malai is generally produced from powdered milk, maida, baking powder and oil, that are kneaded to create a dough, molded into balls, and dropped into warm milk cream.

 

Tips:

  • Cow’s milk is the best option for making rasmalai for its softer texture. Low fat or fat free will not give good results.

 

  • Chenna should consist right consistency of moisture for perfect chenna balls.

 

  • We can add mawa or crumbled paneer for crunchy texture and also to thicken the milk.

 

  • Make use of a wide pan to cook the rasmalai chenna balls. The balls increase in proportion so there must be enough space in the pan so they can

 

The milk must be warm when you add rasmalai balls into it. So the balls should cool-down to room temperature however the milk should be warm.


comments

 


 
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  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2016-08-12

Really ur explanation is awsome... i do all my dishes using your videos

  • profile image
  • Ayesha Tabassum Mulla

    •  14  
    •  391  
    •  5  
   2013-06-09

hi plz tel me y my rasgulla r mashing in water

 
  • profile image
  • crazycarzy101

    •  14  
    •  391  
    •  5  
   2013-06-11

Look at this! Look at this! Look at this! Ahahaa

 

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  • khadija Rchid

    •  14  
    •  391  
    •  5  
   2013-06-13

i love your food

 
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  • neelima rokalla

    •  14  
    •  391  
    •  5  
   2013-07-02

Hey sanjay... I jus luv ur way of explantn, n I defintely watch ur video everyda...

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  • Lavanya P

    •  14  
    •  391  
    •  5  
   2013-07-05

really u r very nice, i like ur recipes soooo much


  • profile image
  • Ramya S

    •  14  
    •  391  
    •  5  
   2013-07-05

nice

 
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  • Momina Patel

    •  14  
    •  391  
    •  5  
   2013-07-11

tried this recipe yesterday it was big hit :) thanks chef

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  • pqsh

    •  14  
    •  391  
    •  5  
   2013-07-11

Thanks thanksssss

 

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  • Sunshine Peer

    •  14  
    •  391  
    •  5  
   2013-07-13

U r awesome chef !

 
  • profile image
  • fawaz kaif

    •  14  
    •  391  
    •  5  
   2013-07-15

nice

 
  • profile image
  • Sabina Patel

    •  14  
    •  391  
    •  5  
   2013-07-16

Nice i like it its easy

 

 


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