A popular Bengali dessert, also known as Rossomoloi, this is an Indian sweet made with milk. Here is an easy homemade recipe to make it.
Whenever I organise a party at home, I decide the cuisine according to the occasion. And therefore there is always Indian food on the menu during festivals. Because no matter how much you enjoy continental cuisines, there is nothing like Indian food. Agree? And when it comes to Indian food, I am always in dilemma about what to make for dessert, which will be loved by everyone.
RASMALAI is one of those dessert that never fails. Though it looks a bit difficult to make, but it is actually very easy to prepare. Yes, it needs a little effort, but its all worth at the end when you have a delicious dessert on the table.
Learn how to make this mouth watering recipe, that can be a part of your menu for festivals, get togethers or any other special occasion.
About This Recipe
This is traditionally called Rossomoloi, and it is a heavenly Bengali dessert that is prepared using milk, which is flavored with other ingredients such as dry fruits, nuts, saffron and rose water to make it even more inviting.
In this Indian dessert, soft, small and spongy flattened balls are made by curdling the milk which is topped with milk flavoured with cardamom and saffron strands, making it irresistible.
Make sure you chill it at least for 6 hours before you serve, because there is a different joy in eating this dessert cold. This dessert is so yummy, that I am sure you won’t be able to stop at just one Rasmalai.
How to make it soft at home?
To make the it soft at home, make sure that you boil and curdle the milk correctly as it plays an important role in this recipe. Also proper kneading is required.
You just need to cook the malai balls in a pressure cooker to get soft and spongy balls. The process is mentioned below, you just need to follow it step by step and the result will be amazing.
Which milk is best to make it?
Always use full cream/whole milk to make it. The low fat or fat free ones will not give you good results.
Can you freeze it?
This will stay good in the refrigerator in an airtight container for about a week, but if you still have leftovers it can be frozen in an airtight container or zip lock freezer bags.
Thaw it overnight in the refrigerator or let it come to the room temperature on its own and serve it the next day without reheating, as this dessert tastes delicious when cold. Just mix it properly using a spoon, before serving.
Can it be eaten during fasting?
Yes, you can eat it on your fasting days, as it is made by curdling the milk. Make sure that you make it the traditional way and not add any ingredient that is not supposed to eat during fasting days such as condensed milk.
Why does it become hard?
Hard Chenna for the balls, over kneading of dough or boiling it for a longer time, are some of the reasons that can make it hard. So make sure you do everything in a right manner and in the right time.
Why does it break?
If there is too much whey in your chena, it tends to break during boiling. Therefore make sure that you drain the whey properly before making the chena balls. If your chena is sticky, hang it for a little longer. Non sticky and grainy chena will give you the perfect balls.
- 2 litre Toned Milk (Preferable cow’s)
- 1 litre Full Fat Milk
- 2 tbsp Lemon Juice
- 2 tsp Cornflour
- 1/8 tsp Baking Powder
- 1 and 3/4 cup Sugar
- 5 cups Water
- 2-3 Cardamom (Crushed)
- 2 tbsp Cashew Nuts
- 1 tsp Cardamom Powder
- 15-20 strands Saffron
- 1/2 tsp Rose Water
- Heat 2 litres toned milk in a pan.
- Switch off the heat when it comes to a boil.
- Add lemon juice.
- The milk will curdle immediately.
- Add 2 cups of ice cubes in the curdled milk immediately.
- 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 full fat milk in a heavy bottom pan.
- Add saffron and cook on low heat till milk is reduced to half.
- Blend ¼ cup sugar and cashew nuts in a blender.
- Add in the reduced milk.
- Add rose water and cardamom powder and mix well.
- Keep the reduced milk aside.
- Remove the chenna from the cheese cloth.
- Add cornflour and baking powder.
- Knead the chenna with your palms for 6-8 minutes until it is creamy.
- 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 and cook on high heat for 2 whistles.
- Remove the cooker from heat and let the pressure release 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 before serving.