When it comes to special occasions or festivals, the craving for sweets is undeniable. And in the list of sweets, there's one name that's a favorite for almost every Indian—Rasmalai. This Bengali dessert, made with milk, chhena (Indian cheese), and rabdi (sweetened condensed milk), boasts a luscious, creamy flavor. While store-bought Rasmalai is delicious, making it at home elevates the taste to a whole new level.
Ingredients
For making Chhena (for Rasgulla):
- 1 liter full-cream milk (cow's milk is preferred)
- 2-3 tablespoons lemon juice or white vinegar
- 1 cup sugar
- 4 cups water
For Rabdi (Cream):
- 850 ml milk
- 2 tablespoons sugar (or to taste)
- 3/4 teaspoon cardamom powder
- 8-10 almonds and pistachios (thinly sliced)
Method: Easy Step-by-Step Rasmalai Recipe
Step 1: Preparing Chhena by Curdling Milk
- Add a little water to a large saucepan, then add 1 liter of milk and bring to a boil. Adding water prevents the milk from sticking to the bottom.
- Once the milk boils, turn off the gas and let it cool for two minutes.
- Now slowly add lemon juice while stirring with a spoon. The milk will curdle, and the chhena will separate.
- Strain the curdled milk through a muslin cloth and rinse thoroughly with cold water to remove the lemon tang.
- Squeeze the cloth to remove all the water from the chhena and hang it for 1-2 hours to drain completely.
Step 2: Making Rabdi
- In a heavy-bottomed pan, boil 850 ml of milk.
- Once the milk boils, reduce the heat and simmer until it thickens. Stir occasionally to prevent sticking.
- When the milk reduces to half, add cardamom powder, sugar, and sliced dry fruits.
- Once the rabdi is ready, set it aside to cool and then refrigerate.
Step 3: Making Rasgulla
- Remove the prepared chhena to a large plate and knead thoroughly with your palm for 10-12 minutes. When the chhena becomes smooth and soft, make small balls and gently flatten them.
- Prepare the sugar syrup by adding 1 cup sugar and 4 cups water to a deep bowl.
- When the water starts boiling, add the chhena balls. Cover the bowl and cook over high heat for 15-20 minutes. The balls will double in size.
- Turn off the gas and let the rasgullas cool in the syrup.
Step 4: Soaking Rasgulla in Rabdi
Once the rasgullas are cool, remove them from the syrup and gently press them to remove excess syrup.
Now add these rasgullas to the prepared chilled rabdi and refrigerate for at least 1-2 hours. This allows the rasgullas to absorb the rabdi well.
Important Tips and Suggestions
- Cow's milk is best for making chhena as it has less fat.
- Don't apply too much pressure while kneading the chhena, otherwise, the rasgullas may become hard.
- Cook the rabdi on low heat and allow sufficient time for it to become creamy.
- If you have saffron, adding it to the rabdi will enhance both the color and flavor.
Rasmalai is not just a dessert, but an experience—a delightful blend of coolness, sweetness, and tenderness. If you want to add something special to your homemade sweets, definitely try this recipe. This recipe is not only delicious but also healthy as it uses pure homemade milk and fewer ingredients.
