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Rasmalai recipe

 Rasmalai recipe

Rasmalai is one of the main Indian sweet dishes that many of us are tempted to have it.  It is like a cheesecake dipped in a delicious, mouth-watering, and flavored saffron and cardamom cream.

Ingredients for Rasmalai Recipe


 Cow milk - 1 liter (to make chena)


 Full cream milk - 1 liter (to make rasmalai syrup)


 Sugar - 1.5 cup (300 grams) (to make syrup)


 Sugar - ½ cup (100 grams) (to make rasmalai syrup)


 Saffron threads - 25-30


 Cardamom - 4


 Almonds - 6-7


 Cashews - 6-7


 Pistachios - 15-20


 Lemon - 2


 Method - How to make Rasmalai soft

 •Take two big utensils to make rasmalai.  Put 1-1 liters of milk in them and keep them both on the gas to heat up.

 •Cut the almonds into thin pieces.  Cut cashews and pistachios into thin pieces.  Peel cardamom and make powder of its seeds.

 •Take saffron threads in a bowl and put some hot milk in it so that the saffron leaves its color.

 •After the milk comes to a boil, remove the pot from the gas and keep it on a lattice stand and let it cool for 2-3 minutes, because the temperature of the milk needs to be reduced slightly to tear the milk.

 •When the milk in the other vessel comes to a boil, let the milk cook till it thickens, keep stirring the milk every 1-2 minutes so that the milk does not stick to the bottom of the pot.

 •Cut the lemon and take it out in a juice bowl.  Add about 2 tablespoons of water to 2 tablespoons of lemon juice.

 •After 3 minutes, after the milk reaches 80 degree centigrade, add a little lemon juice to the milk and mix it.  After mixing it, again put a little lemon juice in milk and mix it.  Similarly, add lemon juice to the milk and stir the milk a little and then stop for a minute and continue this process until the lemon juice runs out.  After adding the whole lemon juice, leave the milk for a while.

 •After a while, after the milk is ready to burst, the chenna and water will start appearing separately in the milk, then sieve it.  To sieve it, take a sieve and place a muslin or cotton cloth on top of it and keep a cup under the sieve so that the water goes down in the bowl after filtering.  Then sieve the cracked milk and lift the cloth from all sides and drain the water.

 •The chenna is still hot, let it cool down a bit.  After it cools down, squeeze it well.  Then add cold water to this chenna and wash it thoroughly so that the taste and aroma of the lemon is removed from it.

 •Take out the chena in a plate and mash it well for 4 minutes.

 •After 5 minutes, the chenna is mashed and ready.  Add ½ teaspoon corn flour to it and mix again and mash the chena for 3-4 minutes.

 •On the other hand, milk is also being boiled and thickened.  Add almonds, pistachios, saffron milk and cardamom powder to this milk and mix it well.  Cook until the milk is thick enough to reduce it by half.


 •Mix 1.5 cups of sugar and 4 cups of water in a vessel and keep it on the gas.  Keep the gas sharp and cover the pot so that the water boils quickly.

 Prepare shells from chena

 •Now prepare the shells from the mashed chenna, pick a little mixture from the chenna and make it round with the help of hands and flatten it with a slight pressure from the palm.  Place the prepared shells on a plate and similarly prepare the chenna balls with all the mixture.

 •When the syrup comes to a boil, add the chena balls one by one (do not put the chenna shells in the syrup). After putting all the shells in the boiling water, cover the balls and let them boil for 15-16 minutes and keep the gas sharp, so that  To always boil in water.


 •After the milk is 50% thick, add sugar to the thickened milk and cook it a little more until the sugar dissolves.  After the sugar completely dissolves in the milk, turn off the gas and let the milk cool down.


• After 15 minutes rasmalai is ready and cooked well in sugar syrup.  Turn off the gas and remove the utensil from the gas and keep it on a lattice stand and let the rasmalai cool down.


 •After the milk cools, take out the milk in a bowl.  Rasmalai is also cold and ready.  Take out a rasmalai from sugar syrup and press it lightly with a spoon and pour the rasmalai into thick milk.  Similarly, put the remaining rasmalai in the milk.


 • Saffron Rasmalai is ready to be tasty and delicious, take it out in a plate and add some thickened milk to it and garnish it with pistachios on top.

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