Ras Malai or Rosso Malai or Rasmalai, a famous dessert of eastern India. Although it is very famous all over India, Bangladesh, and Pakistan. In the Hindi term, Ras Malai and in Bengali term, Rosso Malai. Today we will know detailed about the popular Indian dessert and also how to make Rasmalai.
What is Ras Malai?
There is not much difference between Rasgulla and Rasmalai. Just as Rasgulla is served by dipping it in sugar syrup, in the case of Ras Malai it is served by dipping it in a kind of malai (clotted cream) made with milk.
Rasgulla vs Ras Malai
Some people say that Ras malai is more delicious than Rasgulla, but in my opinion, the taste of these two things should not be compared. Because the taste of Rasgulla and the taste of Rasmalai should be different according to its content.
What ingredients are used to make Ras Malai?
The main ingredients for making this famous dessert are chenna, milk, sugar, saffron, almonds, and kheer. Also use pistachios, cardamom powder, vinegar or lemon juice as additional ingredients.
How is Rasmalai made?
In short, Ras Malai is a kind of flattened chenna ball that is served by soaking in cardamom flavored malai. Making chenna balls at first is just like making Rasgulla. Then you just have to additionally make the malai and soak those flat balls in it. Read my full recipe below for details.
Can I make Rasmalai with milk powder?
Of course, if you do not have enough milk, you can also make this complete recipe with milk powder. But in that case, I would suggest using whole milk powder.
How to make Ras Malai with step by step pictures
1st we have to prepare chenna from milk. So, I recommend using a heavy bottom pan to boil milk. When the milk starts to boil, add lemon juice or vinegar till the milk curdles.
- Always use whole milk to make Rasmalai.
- One thing keeps in mind that it doesn’t curdle the milk as till as it comes to boil.
You have to add lemon juice or vinegar till the milk curdle completely. Then use a strainer or muslin cloth to drain the water and collect all the chenna. Leave it for 10-15 minutes in the strainer or muslin cloth, then squeeze all the excess water from it.
Here is a personal preferable place, you can add cornflour but I prefer semolina. After adding semolina start mashing the chenna with your hand until it’s smooth. Then make small balls out of it.
[It’s a very vital process because if you do not mash the chenna properly, your Rasmalai will not getting softer. I recommend a minimum of 10 minutes.]
Once the balls are formed, flatten them slightly with your hands just as shown in the picture. Try to keep the size small, because when you boil the sugar syrup, the balls will double in size.
The first hassle is over, now you have to make sugar syrup. In a large saucepan, add 4 cups of water and 1 cup of sugar.
Start to boil in the medium flame of gas. When you see that all the sugar has melted, increase the gas flame. When the water starts to bubbling, add the chenna balls one by one.
Boil in high flame for first 2-3 minutes then make the flame medium.
After 10-12 minutes check if the Rasmalai balls are cooked perfectly or not. To do this, pick up a Rasmalai ball in a large spatula and press it gently with a spoon. If you think the balls are left to soften a bit, cook for another 5 minutes.
When these are done, lower the pan and allow it to cool to room temperature. During this time we will make Malai, which is the main taste of this recipe.
Put the milk in a heavy-bottomed pan and put it in the gas. Add a small amount of saffron. As a result of saffron, the color and taste of Malai will change and it will become very tasty.
When the milk starts boiling, add sugar and stir occasionally. After 10-15 minutes, when you see the milk will little thicken in consistency, add cardamom powder. Mix and switch off the flame.
Take the Rasmalai balls and squeeze a little, so that the sugar syrup comes out a little. Then add it to that Malai one by one.
Allow about 10-15 minutes so that all the chenna balls can absorb the Malai properly.
Your Homemade Rasmalai is almost ready, just keep in refrigerator a couple of hours and serve cold. Also, you can serve it after lunch or dinner. Serving sense in totally depends on you. I like Rasmalai in every condition.
Rasmalai | How to make soft Rasmalai
For Rasmalai Balls
- 1 liter Milk [whole milk]
- 2 tbsp Vinegar or lemon juice
- 1 tbsp Semolina
- 4 cups Water
- 1 cup Sugar
For Malai [Ras]
- 500 ml Milk
- ⅓ tbsp Cardamom powder
- 1 pinch Saffron
- 5 tbsp Sugar
- 1 tbsp Pistachios for garnishing [optional]
Making Rasmalai Balls or Chenna Balls
- Start boil milk in a heavy bottom pan. Once the milk starts to boil, add vinegar and continue to stir.
- Stir the milk until the milk curdles completely.
- Drain the water using a muslin cloth or strainer and collect the chenna.
- You can also rinse it underwater if you cradle the milk using lemon juice. So, there is no trace of lemon juice in it.
- Squeeze out the remaining water slowly and leave it for some time.
- Now add 1 tbsp of semolina and start mashing the chenna till it's smooth.
- Mash constantly for 10 minutes using your palm because it's the most vital process in this recipe.
- When it’s smooth, make small balls out of it. Once the balls are formed, flatten them slightly with your hands just as shown in the picture. Try to keep the size small, because when you boil the sugar syrup, the balls will double in size.
- Bow heal 4 cups water along with 1 cup of sugar in a large pan and wait the syrup comes to bubbling.
- Then drop the balls one by one into the sugar syrup and cook dor about 10-15 minutes.
- When you see that the balls are double in size, just check once.
Making Malai or Thicken milk
- Boil 500 ml of milk in a saucepan. Add a few strands of saffron.
- When the milk starts boiling, add sugar and stir occasionally.
- After 10-15 minutes, when you see the milk will little thicken in consistency, add cardamom powder. Mix and switch off the flame.
The final touch in Rasmalai
- Take the Rasmalai balls and squeeze a little, so that the sugar syrup comes out a little. Then add it to that Malai one by one.
- Allow about 10-15 minutes so that all the chenna balls can absorb the Malai properly.
- Now your Rasmalai is Ready to serve.
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