Rasmalai
- The Rasoi Recipes
- Apr 14
- 2 min read
Prep Time: 25 minutes Cooking Time: 2 hour
Ingredients:
2½ litres Whole Milk
2-3 tbsp White Vinegar or Lemon Juice
2½ cups Sugar
1½ litre water
3-4 Pods of Green Cardamom (Optional)
1 tsp Cardamom Powder
½ tsp Nutmeg Powder
2 Pinch of Saffron Stands (Kēsara) + for Garnish
1½ tbsp Almonds Flakes + for Garnish
1 tbsp Pistachio Flakes + for Garnish
Method:
First, make the rabdi (Thick Milk) for the ras malai: Take 1½ litres of milk and bring it to a boil, stirring continuously with a whisk on high heat.
When it comes to a boil, add ½ cups of sugar and saffron and continue stirring until it reduces to half the quantity. Then add the cardamom and nutmeg powder and stir for 2 minutes. Then, add the almonds and pistachio flakes and set aside to cool.
Line a strainer or bowl with a cheesecloth or muslin and set aside.
Bring the rest of the milk to a boil, stirring continuously with a whisk on high heat to prevent the milk solids from sticking to the bottom.
Once it comes to a boil, lower the heat and add 1½ tbsp of vinegar. Stir the milk with a spoon, as it will start to curdle. If it doesn't, add more, and it should curdle completely with green whey water.
Pour the curdled milk into a lined strainer or a bowl, gather the muslin from the sides, and rinse the chenna under cold water until the tangy taste has gone.
Squeeze the muslin with your hands to remove the excess water from the chenna, then place a heavy weight on it for 8-10 minutes. Remove the chenna from the muslin, as it should be crumbly.
To make the sugar syrup, Add the rest of the sugar to the water in a wide pan with the cardamom pods and bring it to a boil.
Meanwhile, knead the chenna to a smooth dough for 4-5 minutes; just about the chenna turns greasy, then stop kneading. (It should not be grainy)
Make small, round balls of the chenna about 1 inch round, then flatten them to make discs and put them on a plate.
Once the sugar syrup is boiling, add the ras malai and cover. Cook on medium-high heat, as the syrup has to be boiling when cooking. Stir the ras malai gently after 5 minutes with a skewer, and cover immediately.
It will take about 8-10 minutes for them to come up and double in size. Remove from heat and let cool with the lid on for 20 minutes.
Squeeze each ras malai between your palms to remove the sugar syrup. Transfer the ras malai to the rabdi and refrigerate. They should be soft and spongy.
Garnish with saffron stands, almond and pistachio flakes and serve cold.
NB:
Keep them covered with the rabdi in an air-tight container in the refrigerator and consume them within a week.
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