Rasmalai recipe | halwai style perfect rasmalai | how to make rasmalai

rasmalai recipe | halwai style perfect rasmalai recipe | easy rasmalai recipe | make rasmalai at home, with detailed photo and video recipe. basically, an Indian dessert recipe prepared from paneer balls or chenna and sugar and rabri / rabdi. the sweet is originated from Bengal but hugely popular all over India.

Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It’s super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It’s egg-free and gluten-free too.

Rasmalai recipe – Learn how to make easy rasmalai that is soft and mouth melting.

A special delicacy to delight up your festivities, here is a bowl full of mouth drooling Rasmalai. You can make it and satisfy all your sweet cravings. These soft and puffy bite-sized chena balls when dipped in flavored milk make a mouth drooling dessert. Rather than buying it out prepare this tempting Rasmalai at home.

No matter which way you are going to prepare, this delicious Bengali sweet cum dessert recipe will become your favorite way to satisfy your sweet cravings.

#Want to reduce cooking time, then don’t forget to read the recipe notes/tips at the end.

Do give this recipe a try and share your comments below with me.

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Rasmalai recipe | halwai style perfect rasmalai | how to make rasmalai

halwai style rasmalai recipe :Learn how to make perfect & soft rasmalai at home(with step by step instructions).Click here for the recipe card
Course Dessert
Cuisine Indian
Keyword Rasmalai
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 16 rasmalai
Author Achala

Ingredients

for paneer balls:

  • 1 liter cow milk
  • 1 liter full cream milk
  • 1 tsp suji/rava
  • 2 tsp powdered sugar
  • 2 tbsp lemon juice
  • 2 tbsp water

for sugar syrup:

  • 1 cup sugar
  • 4 cup water

for rabdi milk:

  • 1/2 liter full cream milk
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder (elaichi)
  • 1/4 tsp white pepper powder
  • 8 badam chopped
  • 10 pistachios chopped
  • Few saffron strands

Instructions

preparing paneer/chenna balls:

  • Collect all the required ingredients.
  • Pour both the milk in the vessel and keep it for boiling on medium flame.
  • Stir continuously to prevent from burning and forming cream (malai) on top.
  • 4.After the milk has boiled, switch off the flame, let the milk cool slightly for 2-3 minutes.
  • Take out lemon juice in a bowl and mix equal amount of water in it.
  • After keeping the milk for a minute, pour a little lemon juice and stir with a spoon very gently.
  • The milk curdles completely when the milk and water start appearing differently then stop pouring lemon juice. The milk should completely curdle. Stir the milk when it's curdling so that the curdled milk does not stick to the base of the pan.
  • Immediately in a muslin cloth, cotton kitchen napkin or thin handkerchief drain the curdled milk. Keep a bowl or pan beneath the cheesecloth. The collected whey can be added to chapatis or rice or veggies. (i have used dupatta here).
  • Rinse off the curdled milk with cold water(not much cold otherwise paneer will become hard) to remove sourness from lemon juice.
  • Gather the cloth and dip the paneer in whey for 3-4 times. By doing this paneer will not stick to the cloth.
  • Squeeze off the water completely. Do not over squeeze as the moisture in paneer will be lost.
  • Leave it in the strainer for 10-15 minutes.
  • After 15 minutes, take the chena in your hand and squeeze out remaining water slowly.
  • Take out the chena on a plate. Crumble the chhena by hand. It should be crumbly yet little moist. If it has too much moisture, rasmalai may break while cooking. To remove excess moisture, press chenna gently between paper napkins.
  • Mash the chena for 4 to 5 minute until soft. Use your whole palm and fingers to knead paneer.
  • After 5 minutes, add 1 tsp suji and 2 tsp powdered sugar. Mash again.
  • Knead paneer until it turns out smooth without any grains of milk or else there will be cracks on rasmalai and will break while boiling in sugar syrup. Stop kneading when your palm starts to turn greasy – it will take around 5-8 minutes depending on the quality and quantity of chhena prepared from milk.
  • Divide it into 16 equal portions. Make a small ball from each portion, press it gently between your palms to flatten it and turn into round pattie as shown it the photo.
  • Pattie should be thick, do not press it too much otherwise it may turn thin from sides and it will break from sides while cooking.
  • Prepare all likewise. Keep aside.

preparing sugar syrup:

  • Take 4 cups water and 1 cup sugar in a deep pan or in a pressure cooker and start to heat over medium flame.
  • Lower the flame, drop the balls in the syrup only when it comes to a full boil. The boiling sugar syrup should keep boiling.
  • Cover it and pressure cook for 1 whistle on high flame.
  • After the pressure cooker starts steaming, turn the heat to low and cook for about five minutes.  Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup.
  • Turn off the heat and once the balls are cooked, let them cool down to room temperature. While the balls are cooling down make the thickened milk.

preparing rabri/rabdi milk:

  • Pour 1/2 liter milk in a heavy-based pan (thick bottomed pan) and heat it over a high flame.
  • When it comes to rolling boil, lower heat to medium and cook, stirring.
  • Add sugar, saffron strands, cardamom powder, white pepper powder, and chopped dry fruits.
  • Give a good mix and get the milk again to boil and also scrape off the collected cream from sides.
  • Add a pinch of food color and stir at regular intervals in between to prevent sticking and cook until its quantity reduces to half, it will take around 8-10 minutes.
  • You can also cook it over a high flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan.
  • Turn off the flame and let it cool to room temperature.

rasmalai recipe:

  • Allow paneer balls and rabri milk come to a room temperature.
  • Take out the patties from the syrup and with a help of slotted spoon take each rasmalai and squeeze of sugar syrup.
  • Then transfer the balls to thickened milk.
  • Allow absorbing thickened milk.for 5-10 minutes.
  • Rasmalai is ready to be served. Garnish with little pistachio shaving.You can keep Rasmalai in a refrigerator and eat it for 2 days.

how to make perfect Ras malai at home(Step by step directions with photos):

#preparing paneer/chenna balls:

1. Collect all the required ingredients.

2. Pour both the milk in the vessel and keep it for boiling on medium flame.

3. Stir continuously to prevent from burning and forming cream (malai) on top.

4.After the milk has boiled, switch off the flame, let the milk cool slightly for 2-3 minutes.

5. Take out lemon juice in a bowl and mix equal amount of water in it.

6. After keeping the milk for a minute, pour a little lemon juice and stir with a spoon very gently.

7.The milk curdles completely when the milk and water start appearing differently then stop pouring lemon juice. The milk should completely curdle. Stir the milk when it’s curdling so that the curdled milk does not stick to the base of the pan.

8. Immediately in a muslin cloth, cotton kitchen napkin or thin handkerchief drain the curdled milk. Keep a bowl or pan beneath the cheesecloth. The collected whey can be added to chapatis or rice or veggies. (i have used dupatta here).

9. Rinse off the curdled milk with cold water(not much cold otherwise paneer will become hard) to remove sourness from lemon juice.

10. Gather the cloth and dip the paneer in whey for 3-4 times. By doing this paneer will not stick to the cloth.

11. Squeeze off the water completely. Do not over squeeze as the moisture in paneer will be lost.

12. Leave it in the strainer for 10-15 minutes.

13. After 15 minutes, take the chena in your hand and squeeze out remaining water slowly.

14. Take out the chena on a plate. Crumble the chhena by hand. It should be crumbly yet little moist. If it has too much moisture, rasmalai may break while cooking. To remove excess moisture, press chenna gently between paper napkins.

15. Mash the chena for 4 to 5 minute until soft. Use your whole palm and fingers to knead paneer.

16. After 5 minutes, add 1 tsp suji and 2 tsp powdered sugar. Mash again.

17. Knead paneer until it turns out smooth without any grains of milk or else there will be cracks on rasmalai and will break while boiling in sugar syrup. Stop kneading when your palm starts to turn greasy – it will take around 5-8 minutes depending on the quality and quantity of chhena prepared from milk.

18. Divide it into 16 equal portions. Make a small ball from each portion, press it gently between your palms to flatten it and turn into round pattie as shown it the photo.

19. Pattie should be thick, do not press it too much otherwise it may turn thin from sides and it will break from sides while cooking.

20. Prepare all likewise. Keep aside.

#preparing sugar syrup:

1. Take 4 cups water and 1 cup sugar in a deep pan or in a pressure cooker and start to heat over medium flame.

2. Lower the flame, drop the balls in the syrup only when it comes to a full boil. The boiling sugar syrup should keep boiling.

3. Cover it and pressure cook for 1 whistle on high flame.

4. After the pressure cooker starts steaming, turn the heat to low and cook for about five minutes.  Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup.

5. Turn off the heat and once the balls are cooked, let them cool down to room temperature. While the balls are cooling down make the thickened milk.

#preparing rabri/rabdi milk:

1. Pour 1/2 liter milk in a heavy-based pan (thick bottomed pan) and heat it over a high flame.

2. When it comes to rolling boil, lower heat to medium and cook, stirring.

3. Add sugar, saffron strands, cardamom powder, white pepper powder, and chopped dry fruits.

4. Give a good mix and get the milk again to boil and also scrape off the collected cream from sides.

5. Add a pinch of food color and stir at regular intervals in between to prevent sticking and cook until its quantity reduces to half, it will take around 8-10 minutes.

6. You can also cook it over a high flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan.

7. Turn off the flame and let it cool to room temperature.

#rasmalai recipe:

1. Allow paneer balls and rabri milk come to a room temperature.

2. Take out the patties from the syrup and with a help of slotted spoon take each rasmalai and squeeze of sugar syrup.

3. Then transfer the balls to thickened milk.

4. Allow absorbing thickened milk. for 5-10 minutes.

5. Rasmalai is ready to be served. Garnish with little pistachio shaving. You can keep Rasmalai in a refrigerator and eat it for 2 days.

recipe notes :

  • If using very cold milk, it is a good idea to boil on a low heat till the milk becomes warm. Then boil on a medium flame. Boiling very cold milk on high flame can lend a weird smell to paneer.
  • Make sure to have enough room for paneer balls to swell while boiling.
  • Wait for milk to get bubbly before adding the lemon juice. This will result in perfect chenna/paneer.
  • Always and always use fresh full cream cows milk for a better result. Buffalo milk differs from cows milk in richness and composition and also high in calories.
  • Squeeze the sugar syrup from paneer balls well else it will not absorb rabdi milk.
  • Add nuts of your choice.
  • Also never use thin pan while preparing rabdi, as there are high chances for milk to burn.
  • Rasmalai is made even without adding suji but adding suji enhances the texture of rasmalai.
  • If you have sugar syrup left, you can use it in sweet poori, puas, sweet cheela, shakkarpare, or use for rasmalai again.
  • If you wish to have it for a much longer time, keep the sugar syrup coated rasmalai separately in the refrigerator when serving make the rasmalai syrup and serve it.
  • If you have enough Rasmalai syrup and don’t wish to eat it instantly, then keep the sugar syrup coated rasmalai, separately in the refrigerator and fill the rasmalai syrup in a container, keep it in a freezer and freeze. Take out and serve later.

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