Soft And Spongy Rasmalai Recipe | How to Make Rasmalai Recipe? Step By Step Guide!
Rasmalai is a royal and delightful Bengali dessert recipe. This recipe is prepared from homemade paneer, Rabdi and sugar syrup.
Rasmalai is one of those recipes that never fails. Though it looks a little bit difficult and time-consuming, it is straightforward and simple to prepare. Yes, it needs a little effort, but it’s all worth at the end when you have a fabulous dessert dish on the dining table.
This is traditionally called Rossomoloi, and it is a sweet Bengali dessert.
In this Indian dessert, soft, spongy, and small flattened balls are made by curdling milk the milk which is topped with milk flavoured with dry fruits and cardamom making it irresistible.
Heat a pan and add 1-litre milk in the pan and boil it, stir occasionally and get to a boil.
Add lemon juice and mix till the milk curdles completely.
After curdling milk drain the excess water from the strainer. Wash it with cold water and squeeze out excess water.
Hang it for 30-40 minutes After 30 minutes, transfer the paneer to a plate.
Knead the paneer for 10 minutes and add one tbsp cornflour and mash/ knead the dough.
Make small balls and flatten the balls and keep them aside.
SUGAR SYRUP RECIPE
Heat a pan and add 2 glass of water.
Add 1 cup of sugar
Boil the syrup for 1o minutes on medium flame.
After that add the paneer balls one by one into the sugar syrup and boil for 15 minutes.
After 15 minutes, squeeze and transfer the paneer balls into the plate.
Heat a pan add 1litre milk and get to a boil.
Cook the milk until it turns thick.
Add 1 cup of sugar and keep stirring in between.
Add cardamom powder and chopped dry fruits and mix well.
Add 1 cup of condensed milk and stir well.
Give a good mix and get to boil.
Refrigerate the Rabdi for 2-3 hours.
Add chilled Rabdi over the chenna/ paneer balls.
Garnish with some chopped dry fruits.
Let them cool down in the Rabdi for at least 2 hours.
The Rasmalai recipe is ready to be served.
While preparing Rabdi to use a thin pan, because there are high chances for milk to burn
While preparing Chenna/paneer balls you have to take care of one thing not to use full-fat milk or buffalo milk because if the milk contains a large amount of fat then the Rasmalai won’t be spongy and it won’t be light and fluffy. It will turn very hard, and the moment you will soak in sugar syrup they will breakout.
For curdling milk, you can use vinegar instead of vinegar.
You can use some yellow or saffron food colour to the milk.
While preparing Rabdi don’t milk make it too thick otherwise the chenna/ paneer balls won’t get soak appropriately into it.
When preparing paneer balls to use 1-2 tbsp cornflour, so that paneer balls don’t break.
While paneer balls adding in sugar syrup boil in the syrup should be maintained throughout the cooking process syrup should not get settled, only the Tikkis will get fluff and get that sponginess.