Rasmalai is a Bengali dish that is extremely famous among Indian sweet-toothed individuals. Ras malai is a combination of the words “juice” and “cream.” Rasmalai is a traditional Indian festive dessert composed with milk, saffron, sugar, and an acidic element. It is consumed throughout India and is typically purchased at halwai or sweet shops.
At home, creating rasmalai is identical to making rasgulla. Both are simple to cook, but getting them to be perfectly soft and juicy is a challenge.
3 crucial tips for making silky rasmalai are-
- Creating a soft chena
- Kneading should be done well.
- Boiling the rasmalai dics for the appropriate amount of time on the appropriate flame or heat
Steps to prepare delicious rasmalai-
1) Rabri
Making rabri is the first step.
In a heavy-bottomed pot, pour 3 cups of milk. On medium heat, bring it to a boil. Add the saffron/kesar and stir every few minutes.
After that, add the sugar. You can use organic sugar or white sugar. To suit your needs, adjust the flame as needed. If you use a high flame, the milk may spill out of the saucepan.
Continue to whisk every 2 to 3 minutes, removing the malai/cream that rises to the top.
When the quantity has been reduced to half, turn off the stove. Half of this should be refrigerated. Keep the remainder of the ingredients in the same pot.
2) Making Chena
In a separate pot, bring 5 cups of milk to a boil for making chenna/paneer while the rabri is cooking. If you’re using non-homogenized milk, remove it from the heat and set it aside for 5 minutes. After that, pour in the vinegar. If using homogenized milk, once the milk has reached a boil, add the curd, lemon juice, or vinegar.
Continue to whisk until the milk has completely curdled. Add extra lemon juice or vinegar if necessary. Turn the stove off. When you notice it has totally curdled, add ice cubes or ice-cold water right away. This is critical for keeping the chenna supple.
Using a thin, clean cotton cloth, drain it. Wrap the paneer in the fabric, bringing all of the edges together. Place the towel under running water and wrap the paneer tightly in the fabric.
To get rid of the lemon or vinegar scent, rinse it thoroughly under running water. Remove any excess water by squeezing it out. Allow 45 minutes to 1 hour for the whey to drain entirely by hanging it on a hook.
3) Making Ras malai
The chenna should be moist but not sticky, with no dripping water. Knead it thoroughly until the chena is smooth, grain-free, and non-sticky. You must not knead the chenna to the point where it releases grease or fats.
It should be divided into 12 equal halves. Form balls and carefully flatten them. You can create rasgulla or chum chum as well. If the edges are cracked, carefully smooth them out. Place them in a sealed container and set them aside.
Bring 3 1/2 cups water and 1 cup sugar to a boil. Use white sugar that has been refined. Add the cardamom powder when the syrup starts to boil.
When the syrup begins to boil rapidly, add the flattened chenna discs. Cover immediately and cook for 9 minutes on a moderately high flame.
At this point, don’t overcook them or they’ll break. Pour in the chilled rabri and serve the rasmalai chilled.
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