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).

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.

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.

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 Pinterest, Instagram, Facebook, 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.

Masala Khichdi | Vegetable Khichdi Recipe | Makar Sankranti Khichdi

What could be more wholesome and comforting than a big bowl of masala khichdi. A full meal on it's own and super easy to make! If you are looking for something hearty and warm, make this dish immediately.

Khichdi is a common delicacy to eat during Makar Sankranti. It’s a comfort food as it is quick to prepare and light on stomach. 

Sankranti also known as Pongal, is the ‘harvest festival’, falls on the 14th of January each year. This festival marks the beginning of spring season and is celebrated with lots of pomp and fervour. Making Khichdi is just a part of the celebration.

Khichdi is traditionally made with rice and lentils, tempered with Indian spices. It’s a nutritious meal for both kids and adults, and mostly considered as a sick food. 

Masala khichdi is a delicious take on the famous traditional Indian khichdi. It's a fulfilling meal where rice and lentils are cooked with vegetables and fragrant spices. Not only it’s healthy, it’s a soul satisfying meal with versions that are so different depending on the regional influences. 

Unlike other traditional simple khichdi recipe you’ve seen, this recipe is made with lots of veggies and flavourful spices. It’s a satisfying dish, perfect for lunch or dinner. 

Vegetable masala khichdi can be cooked in one pan but I like to cook the dish in two. I pressure cooked rice and lentils for 2-3 whistles, and cooked vegetables in a separate pan. This also retained the texture of rice and lentils and saved lot of my time. 

It’s an open end recipe and it’s variations are endless. I added moong lentils you can use any lentil of your choice. You can add veggies of your choice and add brightness to your dish. I added loads of seasonal vegetables like; potatoes, onions, fresh green peas, capsicum, cauliflower and carrots, and, tempered with fragrant whole spices - cardamom, cloves, bay leaf, cinnamon, cumin seeds and pinch of asafoetida, along with some ginger, garlic, green chilis.

Top it with ghee and accompany these delicious dish with yoghurt, pickle or papad. You can also make this dish without onion and garlic on the eve on Sankranti. And, if you want to make this dish vegan, than substitute clarified butter with your choice of vegan oil. 

Do try this recipe, I'd love to hear how it turns out for you?

Masala Khichdi

Yield: 4-6 servings

Preparation time: 15 minutes 

Cooking time: 30 minutes 

Author: The Food Root

Ingredients 

1/2 cup rice,

1/2 cup moong lentils

2 tbsp clarified butter (ghee)

1/2 tsp cumin seeds 

1/2 tsp cinnamon

2 cloves

1 bay leaf

1/2 inch ginger, grated

2 cloves garlic, finely chopped 

2 green chillies, finely chopped 

1 onion, chopped 

1 tomato, chopped

1 tsp salt or as per required

1 tsp turmeric

1/2 tsp red chilli powder 

3/4 tsp coriander powder

1/2 garam masala

1 carrot, chopped

1 potato, chopped

1 capsicum or bell pepper, desseeded, chopped

1/2 cauliflower florets, chopped

1/2 cup fresh or frozen green peas

5 cups water

handful of coriander leaves

Directions 

1. Wash rice and moong lentils together. Allow them to soak for atleast 15 minutes.

2. Drain the excess water and transfer them into the pressure cooker. Add some salt, turmeric powder, bay leaf and 5 cups of water and pressure cook it for 2 whistles on medium flame. When done, keep it aside.

3. Meanwhile, chop all the veggies; potatoes, onions, tomatoes, capsicum, cauliflower, carrots and keep it aside.

4. Heat a pan over a medium flame, add cumin seeds, cinnamon and cloves. When the seeds starts spluttering, add pinch of asafoetida.

5. Add ginger, garlic, green chillies, onion and some salt. Sauté everything together and let them turn golden in colour on medium heat for at least 3 minutes.

6. Next add chopped tomatoes. Sauté for 2-3 minutes, till the tomatoes starts to soften. Add salt, turmeric powder, red chilli powder and coriander powder and mix it well. Let the mixture cook till the oil separates.

7. Add all the chopped veggies; potato, fresh peas, capsicum, carrot, cauliflower in the pan and give it nice mix. Cover with a lid and lower the heat from medium to low and cook for 4 minutes.

8. Remove the lid and cook the mixture for next 5 minutes, on a medium flame. Stir it occasionally.

9. Add add cooked rice and lentils in the pan and toss it with the vegetables mixture and continue to mix together for 3-4 minutes on a medium flame. 

10. Now, add some garam masala at the end and continue to cook for another 2 minutes.

and turn off the flame.

11. Now, transfer the Masala Khichdi to a serving bowl and and garnish it with fresh coriander leaves.

12. Serve it with yogurt, pickle or papad and enjoy!

Notes

1. Soak rice and lentils for atleast 15 minutes .

2. You can use any type of lentils, but I prefer using moong lentils as it taste the best and it’s light on stomach.

3. To make this dish vegan, substitute clarified butter with your choice of vegan oil.

4. You can add your favorite veggies of your choice.

5. You can add more water later to adjust the consistency of the khichdi.

6. You can cook this dish in a instapot or a pressure cooker. 

7. Spices like cumin seeds, cardamom, cloves, cinnamon and bay leaf can be avoided. You can make it according to your taste and requirements.