Recipe for Rasmalai - Diwali special recipe
Posted on: 16/Oct/2017 4:23:18 PM
One of the most popular Indian sweets made using Paneer is Rasmalai! Ras stands for juice and Malai is cream. We can explain Rasmalai as Rasagulla immersed in creamy, saffron-flavored milk! This is a very rich and delicious dessert we usually prepare for special eves. It is often given during post-meal period.
With just one day left for Diwali, we wish to give you the simple preparation method for the awesome dessert to enjoy the festival with more joy and fun!
Step-wise procedure to prepare the dish is mentioned here below:
Pointers
- Cook time is 40 minutes
- For 100 grams of Chennai, you will get 6 Rasmalais
This procedure we have described below is one of the easiest methods and has just 3 solid steps.
The 2 steps involved
- You should then prepare Rasagulla
- The last step is preparation of the thick and creamy saffron flavored milk
Note: For Rasagulla or Rasmalai, you need to have homemade Paneer
Step 1 – How to make Rasagulla?
Required ingredients
- Homemade paneer – 110 grams (this is approximately the quantity of Paneer prepared out of a litre of milk)
- Semolina or Rava – 1 tsp
- Cardamom – 0.25 tsp
- Sugar – 2 tsp
- Maida (for dusting) – 1 tbsp
Ingredients to prepare sugar syrup
- Water – 2.5 cups
- Sugar – 1 cup
Procedure to prepare Rasmalai
Take paneer and start kneading it thoroughly such that you achieve a pliable paste. Keep doing it until you feel the oiliness in your hands. Kneading with the heels of hands will help. To this, add a teaspoon of Rava, cardamom powder, sugar, and keep kneading thoroughly.
Once done, divide the paneer into smooth balls of equal volume. These balls should not have any crack on them. Make flat discs out of it. Dust with Maida while making these discs. You are also free to stop with the ball shape preparation if you wish to.
Take a heavy bottomed vessel and add water and sugar and heat both in low flame. After sugar gets fully dissolved, raise the flame. Allow the mixture to get boiled and now bring down the flame to medium. Now, add the discs prepared. Make sure that each of the discs do not touch each other. Close the vessel and allow the discs to get cooked in the syrup for about 15 minutes. After this, you can notice the discs to have got double the original size. Now, turn off the flame and allow the mixture to get cooled. Do not remove the Rasagulla from the syrup; allow it to stay soaked for at least 2 hours.
The next procedure is to prepare the creamy milk for Rasmalai.
Step 2 – Saffron-flavored milk
Required ingredients
- Milk – 0.5 litre
- Sugar – ½ cup
- Cardamom powder – 0.25 tsp
- Saffron – a few strands (7 to 10)
- Finely chopped pistachio – 2 to 3 tsp
- Almonds – 2 to 3 tbsp
Ingredients for garnishing
- Silvered almonds
- Chopped pistachio
Procedure to prepare saffron-flavored milk
Take a heavy bottomed vessel and boil the milk. Keep boiling until it gets reduced to half. Intermittently, stir the milk and make sure to boil it in medium flame.
Once the milk gets reduced, add cardamom powder and sugar and keep mixing to dissolve both. Now, turn off the flame. To this, add almonds and pistachio.
Take a small cup and mix saffron in a tablespoon of milk. Add this to the boiled milk and thoroughly mix.
The final step
Take the Rasagulla out of the sugar syrup. Take off the excess sugar syrup. You can do this by squeezing them between two flat ladles. Once it is done, add it to the thick, creamy milk and allow it to get cooled. On getting cooled, refrigerate it and you can have it chilled. Add more pistachio and almonds for garnishing.
