Thursday, October 17, 2019

Rasmalai Recipe - How To Make Rasmalai Recipe - Diwali Dessert Recipe


Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and dipped in flavoured thickened milk (rabri).



Easy Homemade Rasmalai Recipe for Diwali topped with nuts and decorated with diyas and flowers.



Diwali is in full swing! Around this time of the year, everyone is in festive mood and so are we! Festivals like these are time to connect, share moments, make memories, with your loved ones and are based around eating. And, eating with friends and family are indeed the moments we want to cherish every time. The Food Root, wishes everyone a wonderful diwali filled with with love, laughter, and good-food.

Diwali festivities calls for home decor, shopping and lots of sweets. Today, I have an easy and delicious dessert to share with you which can be prepared in an hour. So, lighten up your homes with diyas and flowers and make one of the delicious festive dessert recipe - Rasmalai.



How To Make Rasmalai Recipe



Rasmalai is both creamy and comforting, exactly what i’m craving now. It has a nutty flavour and have a beautiful colour. Rasmalai is soft, smooth and spongy and melt in mouth completely. My kitchen smells like a heavenly bliss when i made this and i’m already looking forward to making it again.

Rasmalai is an easy homemade recipe. It's bit time-consuming since they are so many parts but if you make strain paneer (chenna) and flavored thickened milk (rabri) together, you'll be able to pace yourself.



Delicate rasmalai cheese balls topped with cardamoms and pistachios.



Choose your Rasmalai ingredients to make this delicious recipe. Ingredients like milk, cornflour, lime-juice, sugar, and nuts are needed to make this yummilicious dessert. You need to prepare strain paneer (chenna) and sugar syrup and dip rasmalai balls in the sugar syrup. After squeezing the balls you need to make the flavored thickened milk (rabri) and add the balls into it and serve it with saffron strands and crushed cardamoms on top of it. This dessert takes about 6 hours to freeze or preferably overnight.

I hope you enjoy this recipe! Let me know what y'all think in the comments below. Don't forget to sign up for the email updates to get the new recipes delivered right to your inbox. Also, follow us on PinterestInstagramFacebook, and Twitter.

Enjoy and have a wonderful diwali!🎉🎈
Much Love!





Rasmalai Recipe : How To Make Rasmalai Recipe (Diwali Dessert Recipe)



Serves : 6 People
Refrigeration time : 5-6 hours
Cooking time : 1 hour
Author: The Food Root
Rasmalai Calories : 188 (1 piece)



INGREDIENTS


For strain paneer/cheese (chenna)


4 cups cow’s milk
2 tablespoon lime juice or vinegar
2 tablespoon cornflour
1/2 cup water


For Sugar Syrup


4 cups water
1 cup sugar


For the Rabri (Flavored Thickened Milk)


4 cups milk
1/4 cup sugar
few strands of saffron
5-6 crushed pistachios
5-6 crushed cardamoms


METHOD


For strain paneer/cheese (chenna)


1. Pour 4 cups of cow’s milk in a saucepan and bring it to boil over medium heat. Switch off the flame and add 1/2 cup of water, so that the milk cool down to the room temperature.

2. After 5 minutes, add lime juice and stir the milk slowly till it’s completely curdled. Using a strainer get rid of excess water and collect the paneer/cheese (chenna) in the muslin cloth. Keep it aside for 20 minutes.

3. Start kneading the strain paneer/cheese (chenna) to get a smooth dough for 8-10 minutes or until it starts leaving oil.

4. Add cornflour in the chenna so that it soak extra moisture and let it rest for 10 more minutes.

5. Gently flatten the chenna to get 10-12 smooth balls and keep it aside.


Sugar Syrup


1. For the sugar syrup, combine 4 cups of water and 1 cup of sugar, in a pan, and let it to boil until the sugar dissolves, about 4 minutes.

2. Dip the rasmalai balls into the prepared syrup and and let it boil for 12-15 minutes and turn off the flame and you will see that balls have got spongy, fluffy and double in size. Now, let it cool down to room temperature for some time.

3. Squeeze the dumpling balls to remove extra sugar syrup and transfer it into the flavoured thickened milk (rabri).


Rabri (Flavoured Thickened Milk)


1. Heat 4 cups of milk in another pan and bring it to boil. Once it comes to boil, lower down.

2. After, 15 minutes when the milk slowly starts to thicken, add 1/4 cup of sugar, soaked saffron, crushed pistachios and cardamoms, and, continue stirring over medium heat. Turn off the flame and let it cool down.

3. After 10 minutes, transfer the balls into the flavoured thickened milk (rabri) and freeze well or refrigerate for 5-6 hours.

4. Pour them into serving bowls and top it up with saffron strands and crushed cardamoms.


NOTES


1. Keep extra lime ready with you, in case the milk doesn't curdle.

2. You can curdle the milk with both lemon and vinegar.

3. If possible, use cow’s milk to make rasmalai balls as it will softer their texture.


32 comments:

  1. It sounds and looks very nice. I've never tried this before :)

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  2. Such a tempting preparation of rasmalai. Love the beautiful light yellow colour. I like your suggestion of adding cornflour to the chenna. Its so true Diwali just gets everyone into a festive mood and we get extra energy to cope with the preparations.

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  3. That is such perfectly made rasmalai - looks so creamy and delicious. Homemade ras malai are the BEST.
    Wish you and your family a very Happy Diwali.

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  4. The rasmalai looks amazingly spongy and super delicious! I totally love a well made rasmalai. Nothing as delicious as this...

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  5. Rasmalai is one of my favorite Indian desserts and yours look super delicious. Need to make it soon.

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  6. Beatuiful clicks!! We love Rasamali and it is a must make for me during festive season..Your rasmali looks soft and spongy drenched in milk syrup!!

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  7. Diwali or not, Rasmalai is my favorite dessert ever. Like the idea of using cornflour to bring the dough together. The texture looks awesome!

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  8. Rasmalai is everyone's favourite whether it's festivals or no festivals. It's looking super yummy with lovely clicks.
    Loved your detailed recipe.
    Lata

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  9. What a perfect Diwali treat! Love your detailed instructions and droolworthy photos too!

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  10. Indian festivals are incomplete without such sweet treats...Rasmalai looks so spongy and soaked in a creamy rabri...visual treat

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  11. Rasamalai looks so delicious and that yellow hue makes it more tempting. Adding cornflour is a great suggestion.

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  12. Rasmalai is one of my favourite desserts....Yours looks perfectly made with the right spongy texture...Lovely Diwali treat!!

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  13. Rasamalai looks so perfect. It looks so rich, creamy and delicious. Diwali is the perfect time for this dessert. If I could get my hands on this, I can't ask more 🙂

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  14. Who doesn't like ras malai at any special event. Yours look amazing - one bowl is not enough

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  15. wow, soft and spongy rasmalai soaked in beautiful golden rabri, what a divine indulgence!!! we love rasmalai, anytime, one of our family favorites! Hope you had a wonderful diwali!!!

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  16. WHat a lovely festive celebration !!! It is a hit at my place always... Looks really so rich, creamy and delicious.

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  17. Hi! Trying easy easy Ras Malai recipe at home yesterday was fun & my family loved it. Thank you so much for sharing Ras Malai Recipe in such easy steps.

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  18. The rasmalai looks so soft and melt in the mouth. so glad to see such festive photography as well. I cant wait to try it

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