Rasmalai is a super popular Indian sweet which is soft, delectable and quite easy to make at home. Made with Chhana (homemade cottage cheese) and whole milk, this sweet is a must during festivals. This sweet cannot be catagorised as Bengali sweet as it is equally popular in many other parts of India as well. The flavoured milk soaked Chhana balls are just too good to resist. This festive season, this is one thing which you must prepare at home and here I will tell you how to make it easily.
I am a big fan of Rosogolla. When it comes to sweets, Rosogolla is my first choice any day, any time. The interesting thing about Rasmalai is that, the process of making it is somewhat similar to Rosogolla. The best Rasmalai can be derived from pure Chhana. People sometimes mix maida or cornflour along with Chhana to make Rasmalai. I simply don’t mix anything. The more pure your Chhana is, more tasty the Rasmalai will be. The same fact holds good for Rosogolla as well.
Durga Puja is round the corner. Navratri has already started. With the arrival of Maa Durga arrives positivity and hope. The almost hopeless condition of lives have started getting splash of energy, mental boost and reason to celebrate. Being home doesn’t mean being deprived. Good food is always there to lift our moods up. Homemade sweets, snack and what not – eat your healthy food happily and flow with the spirit of festivities. Maa is here to heal the world and until she does, I need to stay put, stay positive and enjoy my share of Rasmalai.
Here’s how you can make this mouthwatering Indian sweet, Rasmalai.
- 1.5 lit full fat milk (1 + 1/2)
- 4 tea-spoon lime juice
- 1/2 tea-spoon cardamom powder
- few strings of kesar (saffron)
- 1 cup white sugar
- 3/4 cup brown sugar (or white), adjust according to taste
- 4 cup water
Making Chhana (cottage cheese)
- In a pan, heat the milk and bring it to boil. Turn off the flame.
- Immediately, add lime juice and mix. You will observe that water starts separating from the fat. Your Chhana (cottage cheese) is done. Let it cool down.
- Drain the water to get the chhana. Pour the chhana on a cotton cloth and squeeze to drain the excess water. Hang the cloth for 2-3 hours so that the extra water drips off.
- Take the chhana in a mixing bowl and knead to a soft and smooth dough.
- Remember, the kneading is the key here. The more you knead the more smooth the dough will become resulting to perfect Rasmalai.
- Knead the dough for 15-20 minutes and once it does not stick to your hand, the dough is ready.
- Cut balls from the dough and with the help of your palm, give them round shape, gently press with you palm to flatten the balls a little bit. Keep aside.
- In a heavy bottom large vessel, mix 4 cup water and 1 cup sugar and bring to boil by stirring and making sure the sugar gets dissolved properly.
- Once the sugar is properly dissolved and the syrup is ready, pour the chhana balls one by one into the syrup.
- Cover the lid and cook for around 20 minutes over high flame. You will gradually see that the chhana balls are becoming fluffy.
- After stipulated time, turn off the flame and let the chhana balls cool down a bit. Let them stay in the syrup.
- Meanwhile, take a separate pan and start heating the remaining 1/2 litre milk. Bring to a boil.
- Over low to medium flame, continue heating the milk until it becomes little thicker, almost 3/4th.
- Add cardamom powder, kesar and brown sugar. Stir to dissolve the sugar. Stir and cook for another 5-7 minutes. Turn off the flame.
- Now, take the chhana balls one by one, gently give a squeeze to discard the excess sugar syrup, drop the balls to the reduced milk. Cover and let it rest for few hours.
- Also, you can keep it in refrigerator overnight and serve chilled Rasmalai next morning.
I love to eat Rasmalai chillied, you can have them in room temperature or warm as well. The above mentioned ingredients should give you around 10 pieces of Rasmalai. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Navratri! Shubho Sharadiya!