Orange Rasmalai is a variation of classic Indian dessert. I had tasted Orange Rasmalai in a wedding some years back. The other day I got nostalgic about relishing Orange Rasmalai and thought of preparing this unique sweet dish at home. Initially, I did have some reservations about making Orange Rasmalai. As you all know, citric fruits and dairy items do not go well for consumption. However, that chef inside me whispered in my head that I should take a chance. And, I am so glad right now that I did! Being familiar with the flavours of Orange Rasmalai because of that wedding, I knew that this dessert tastes nothing but ambrosial.
Soft, spongy Orange Rasmalai with a burst of refreshing flavours of orange is so inviting that you cannot just eat one piece and let the bowlful wait! I often prepare Orange Rasmalai for festivals such as Holi, Diwali et al. Along with Orange Rasmalai, Masala Mathri or just Moong Ka Halwa are definitely served to the guests on these special days.
Whenever I prepare Orange Rasmalai, I make a huge batch so that I can even serve these creamy, little treats to our guests as well. And it goes without saying that Orange Rasmalai is one of the desserts which I make for the parties without fail. Go ahead and save the recipe for delicious Orange Rasmalai to savour it soon!
- Full cream milk – 3 and ½ liters ( preferably cow’s milk )
- Lemon juice – 3 tbsp
- Orange juice = 1 cup
- Orange zest - 1 tsp
- Orange flesh - ¼ cup
- Cornflour – 4 tsp
- Baking soda – a pinch
- Sugar – 1 and ½ cups and ½ cup
- Water – 6 cups
- Cashew nut – 2 tbsp
- Orange essence - 3-4 drops
- Orange food color - a few pinches
- Dry fruits slivers and orange slices for garnishing
- Heat 2 liter milk in a pan.
- Switch off the heat when it comes to a boil.
- Add lemon juice, orange juice, orange zest and orange flesh.
- The milk will curdle immediately.
- Let it rest for 5 minutes.
- Drain the curdled milk in a cheese cloth.
- Wash the cheese under running water to remove the traces of lemon juice.
- Hang the cheese cloth for an hour to drain all the whey from the cheese.
- Mean while, heat the remaining 1 and ½ liter milk in a heavy bottom pan.
- Cook on low heat, till milk is reduced to half.
- Blend ½ cup sugar and cashew nuts in a blender.
- Add in the reduced milk.
- Add orange essence and a pinch of orange food color.
- Keep the milk aside.
- Remove the chenna from the cheese cloth.
- Add cornflour, baking soda and a pinch of orange food color.
- Knead the chenna with your palms for 6-8 minutes.
- Make 12-14 equal size balls from the chenna.
- Flatten the balls a little bit.
- Heat 1 and ½ cup sugar and water in a pressure cooker.
- When the water comes to a rolling boil, add the chenna balls.
- Do not over crowd the cooker.
- The balls should not touch each other.
- Put the lid with the whistle on and cook on high heat till 2 whistles.
- Remove the cooker from heat and let it cool on it’s own.
- Open the cooker and take out the rasmalai gently and add in the reduced milk.
- Make all the rasmalai in the same fashion.
- Add 2-3 tbsp water every time before adding the balls in the cooker.
- Refrigerate the rasmalai for at least 5-6 hours before serving.
- Garnish with dry fruits slivers and orange slices before serving.