2 days
50 mins
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Rasmalai is a very popular sweet recipe. It is a milk based dessert recipe. Today we are preparing rasmalai at home with packet milk which is easily available in market. This rasmalai is very soft, spongy and juicy. Serve this tasty, mouth-watering rasmalai chilled. Perfect desserts for summers.
Uploaded by admin on 06-May-2020.

For chhena balls
1 litre cow packet milk
1 tsp maida / corn flour
1/4 tsp saffron food colour (optional)
For milk -
1 liter milk
1/2 cup sugar
1 tbsp pistachio flakes
1/2 tsp cardamom
Saffron soaked milk
Few saffron strands
Boil one litre cow milk in a vessel, stir occasionally. Switch off the flame.

For making chhena use vinegar, citric acid or fresh lemon juice. Today we will use vinegar.

Mix 2 tbsp vinegar with 2 tbsp water. Add 1 glass of water in milk and let down the temperature of

milk. Gradually add vinegar water mix in milk. Gently stir. Add vinegar till milk gets separate.

Milk is turned into chhena.

Place a cotton cloth on a sieve. Sieve chhena and store the whey for making curries, rice and dough.

Wash the chhena with water. Squeeze the chhena and press the chhena with a heavy object for 10 minutes.

Boil 1 litre milk of rasmalai on medium flame. Add saffron soaked milk in milk, reduce the milk on low flame till it 3/4 quantity. Stir occasionally. Add 1/2 cup of sugar in milk and mix nicely. Switch off the flame, add cardamom powder and pistachio flakes. Allow to cool. Mix 5 bowl, 1bowl sugar in a wok and allow to boil.

Chhena is ready for making rasmalai. The chhena should be moist.

Transfer the chhena in a vessel, mash it with the back side of palm for 2-3 minutes.

Add 1 tsp corn flour or maida, kesar food colour in chhena, mash for 2-3 minutes.

Divide the chhena in 10-12 equal pieces, prepare crack free balls from the chhena and flatten them with palm.

Add saffron food colour in boiling sugar syrup. Add one by one prepared chhena balls in boiling sugar syrup. Cover and boil for 18-20 minutes on high flame. After 10-12 minutes, the chhena balls have doubled in size. Gently flip them. Cover and boil them rest of 8 minutes.

Awesome!! the chhena balls are very big now, switch off the flame. Transfer the boiled chhena balls transfer in chilled water. Keep them for 10 minutes. Soft and spongy balls are ready. Squeeze the balls and dip in prepared thick flavoured milk. Keep in fridge for 30 minutes. Serve chilled rasmalai in serving plate, garnish with pistachio flakes and saffron strands.

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.