Rasmalai – Bengali Style


Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.It has been described as a rich cheesecake without a crust. I am Rasmalai addict!! Let’s have a quick look how it is made.!! 
Step 1 : Ingredients
For The Rasgulla  :
5 cup milk
1 1/2 tbsp lemon juice
1 cup sugarFor The Saffron Flavoured Milk :5 cups full-fat milk
1/2 tsp saffron strands
1 tbsp warm milk
1/4 cup sugar
1/2 tbsp cardamom powderFor The Garnish1 tbsp pistachio silvers
1 tbsp almond silversStep 2 : Method for the rasgullaBoil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.

  1. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer separates out.1

    Curdling the milk


  2. Strain using a muslin cloth. Discard or store the whey.
  3. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
  4. Repeat step 4 more times by changing the water in the bowl each time.
  5. Tie and hang it for 30 minutes for the extra water to drain out.
  6. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.
  7. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.2

    Knead the Paneer & divide it into 10 equal portions


  8. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.
  9. Put the paneer balls into the sugar water and steam for 7 to 8 min.3
  10. Switch off the flame and allow it to rest for 30 minutes. After that put the rasmalai in saffron flavoured milk and refrigerate.5

    Adding Rasmalai to saffron flavoured milk


Step 3 : For the saffron flavoured milk

  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Meanwhile, combine the saffron and warm milk in a small bowl mix well and  keep aside.
  4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.
  5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well.
  6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.9

Step 4 : For  Garnish

    1. Remove the rasgulla one by one fromthe sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently.
    2. Refrigerate them for at least 30 minutes.

      Finally ” Rasmalai ” is ready





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