About the Recipe
Rasmalai is a luxurious Bengali dessert made from soft, flattened chenna (paneer) balls soaked in thickened, sweetened milk flavored with cardamom and saffron. Often garnished with slivered almonds and pistachios, rasmalai is served chilled and is known for its delicate texture and rich, creamy taste. It is a popular dessert during festivals like Diwali and Holi and is also a wedding favorite across India
Ingredients
For the Chenna (Cottage Cheese)
1 liter of whole milk
2-3 tablespoons of lemon juice or vinegar
Ice cubes (for cooling)
For the Ras (Milk Syrup)
1 liter of full-fat milk
1/2 cup of sugar (adjust to taste)
1/4 teaspoon of cardamom powder
2-3 tablespoons of chopped nuts (like almonds and pistachios)
1-2 tablespoons of rose water or kewra water (optional)
For Garnish
Chopped pistachios
Chopped almonds
Dried rose petals (optional)
Preparation
Step 1: Prepare the Chhena
Boil the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent it from burning.
Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar gradually, stirring gently until the milk curdles.
When the whey separates from the curds, turn off the heat and let it sit for a few minutes.
Strain the curds using a muslin cloth or a fine sieve to remove the whey. Rinse the curds under cold water to remove the sourness.
Gather the cloth and squeeze out excess water. Hang it for about 30 minutes to drain completely.
Step 2: Make the Chhena Balls
Once the chhena is ready, knead it on a clean surface for about 5-7 minutes until smooth.
Add cardamom powder and all-purpose flour (if using) to the kneaded chhena and mix well.
Divide the chhena into small portions and roll them into smooth balls (about the size of a small marble).
Step 3: Prepare the Ras (Milk Syrup)
In a large pan, boil 1 liter of milk over medium heat. Stir continuously to prevent it from scorching.
Once it reduces to about half its volume, add sugar and stir until dissolved.
Add cardamom powder and mix well. You can also add rose water or kewra water for extra flavor.
Continue to simmer the milk until it thickens slightly. Remove from heat.
Step 4: Cook the Chhena Balls
In a separate pot, bring water to a boil and gently add the chhena balls to it. Cook for about 10-12 minutes until they double in size.
Once cooked, remove the balls from the water and let them cool for a few minutes.
Step 5: Combine and Serve
Gently place the chena balls in the prepared Ras (milk syrup).
Allow them to soak in the Ras for at least 2-3 hours, or overnight in the refrigerator for best results.
Before serving, garnish with chopped nuts.
Serve chilled and enjoy your delicious homemade Rasmalai!