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    Home » Dessert Recipes

    Rasmalai

    Published: Jun 16, 2015 · Modified: Oct 14, 2019 by Ramya · 17 Comments

    5 shares
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    It was the first long holiday after I joined work – Deepavali of 2008. Having been lived in the comfort of my home all my life, I had to move to Bangalore for my first job. And being away from home is very very difficult, if it’s your first time especially. I was very eagerly waiting for the holiday so that I could be home for 4 days at a stretch. If there is one thing that I missed more than anything in Bangalore, it was my kitchen at home – having been staying in a small dingy room in a so-called paying guest house. Back home, everytime I prepared something in my kitchen, my family ooh-ed and aww-ed. Not only that I had no such comfort, I had to gulp down so-called PG food. So the first thing I did after going home (that is after savoring amma’s food) was to get into my kitchen. I always helped amma prepare deepavali sweets and that year, I decided to make Rasmalai. It was my very first attempt of the sweet, after watching it on a TV show. Rasmalai came out delectably and vanished in no time. And if I remember correctly, this is the first ever dish of which I clicked pictures (of course on my low end mobile camera)

    Today is my 7th work anniversary and coincidentally, I am posting Rasmalai recipe 🙂

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    To make Rasmalai

    Serves – 4 (makes 12 rasmalais)

    Time to prepare – 50mins + time to refrigerate

    What I used –

    • Standardized or Toned Milk, 1 + ½ ltrs
    • Sugar, 1 +1 cups
    • Vinegar or Lemon Juice, 1 tbsp
    • Cardamom Powder, 1 tsp
    • Almonds, 7-8
    • Water, 1 cup + ½ cup

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    How I made –

    1. Take a litre of milk and bring it to boil. Remove it from heat and let it rest for 2mins.
    2. Mix vinegar or lemon juice in two tablespoon of water and pour it into the boiled milk. Keep stirring. In about a minute, the milk starts curdling. When the whey (water separated from curds) is transparent, milk has fully curdled.
    3. Pour the mixture on to a thin muslin cloth and separate out the whey. Pour some water on the collected curds, to remove any taste/smell of lemon juice or vinegar. Bring the ends of the cloth together, squeeze it gently and tie the ends into a knot. Hang it on the kitchen cupboard handle to let the remaining water drip for atleast 20mins.
    4. In a thick bottomed pan, bring the remaining half litre of milk to boil. Reduce the flame and keep stirring until the milk is reduced to ¾ the original quantity. Add cardamom powder and a cup of sugar. Keep stirring until the sugar is dissolved. Remove it from heat and let it cool. This should take about 15-20mins.
    5. Remove the hung curds onto a plate and knead it using your palm until the texture is smooth and soft. Make equal sized balls and gently press each ball between your palms to form a perfect roundel. There should be no cracks else, the Rasmalai would be broken on cooking.
    6. Meanwhile, in a wide mouthed pot add a cup of sugar and a cup of water and bring it to boil.
    7. Gently drop each roundel into the sugar syrup. Reduce the flame to medium-low. Keep it covered. Every five minutes, pour a little water from the sides of the pot to ensure the sugar syrup is not getting too thick.
    8. At the end of 15mins, the Rasmalai roundels should be doubled in size. Let them cool for five minutes and then gently drop them into the milk mixture prepared.
    9. Garnish with finely chopped almonds and serve cold.

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    Note: Sugar levels can be adjusted according to personal preferences. I used a litre of toned milk and half litre of standardized milk – results were good. Make smaller rasmalais while rolling them, as they double up in size after getting cooked in sugar syrup. Using a wide mouthed vessel is important while cooking rasmalais as they need the swimming space while cooking. I used a smaller pot and my rasmalais were sticking together after 15mins of cooking and I had a tough time separating them. This tastes best on refrigerating. If you are like my Amma, you can have hot Rasmalais too 🙂

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    1. Prachee

      June 16, 2015 at 10:52 am

      These rasmalais look so delicious Gb...i am a big fan of bengali sweets...first your rasgullas..and now this..!!
      May be...i should try them sometime...or I should come to bangalore...;-)

      Reply
      • chcooks

        June 16, 2015 at 11:19 am

        Yay! hi-five Prachee 🙂 I am a huge fan of Bengali sweets too 🙂 Come over, I would be happy to make these for you 🙂

        Reply
    2. Aruna Panangipally

      June 16, 2015 at 3:40 pm

      The Rasmalai looks so delicious. This is one sweet I am yet to attempt.

      Reply
      • chcooks

        June 16, 2015 at 4:07 pm

        Thanks Aruna 🙂 Its a such a delicious sweet no?! Do try it out soon 🙂

        Reply
        • Aruna Panangipally

          June 16, 2015 at 7:13 pm

          Absolutely delicious and a family favourite. You are tempting me now. 🙂

          Reply
          • chcooks

            June 17, 2015 at 10:13 am

            🙂 🙂

            Reply
    3. Traditionally Modern Food

      June 16, 2015 at 5:13 pm

      Love it looks delicious:-)

      Reply
      • chcooks

        June 17, 2015 at 10:14 am

        Thank you so much Vidya 🙂

        Reply
    4. srividhya

      June 16, 2015 at 6:26 pm

      Delicious.. looks so perfect

      Reply
      • chcooks

        June 17, 2015 at 10:13 am

        Thanks a lot Sri 🙂

        Reply
    5. dreamzandclouds

      June 19, 2015 at 11:26 am

      I made this once when I was in high school, I think I need to try it again sometime soon! 🙂
      your presentation is very nice, as always 🙂

      Reply
      • chcooks

        June 19, 2015 at 11:42 am

        You should totally try it now 🙂 Thanks a lot M, thats very encouraging 🙂

        Reply
        • dreamzandclouds

          June 19, 2015 at 11:43 am

          🙂

          Reply
          • chcooks

            June 19, 2015 at 12:03 pm

            🙂

            Reply

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