Rasmalai is a rich Bengali dessert recipe ideally made on family occasions and festivals like Eid and Diwali.
The traditional method of making Rasmalai is to make the chenna first, kneading and shaping into discs and cooking it in sugar syrup. Then these discs are soaked in reduced milk and serve chilled.
Another way to enjoy these yummy rasmalai for your instant cravings is to get store bought rasgullas, squeeze the syrup out of them by pressing between your palms and soaking it in the reduced milk.
Today I'm sharing a yet different method of making a rasmalai - an easy and shortcut method by using milk powder and this is how the rasmalai has been made in our homes from ages.
Also, see sabudana kheer recipe and seviyan ka zarda recipe.
1. In a wide cooking pan, add milk, sugar, green cardamoms and saffron, bring to boil. Now simmer on low flame for about 10 minutes.
2. For making the dough, sift together milk powder, baking powder and all purpose flour so that all the three are incorporated well.
3. Add melted ghee and mix with your fingers to form a crumbly mixture.
4. Add the lightly whisked egg and mix, it will become a sticky consistency, do not panic.
5. Now with your wrist keep on kneading till you get a very smooth dough and ghee is released, ie. around 5 minutes.
6. Make small round balls with the dough (as it will double in size later) and flatten a bit between your palms, make sure no cracks are formed. Repeat the process till all the dough is used.
7. Add the flattened dough to the milk (remember to add all in one go) and cook on high flame for 5 minutes.
8. Now lower the flame and simmer for 15-20 minutes or till the rasmalai has become soft and light.
9. Transfer the rasmalai to a dish and chill for a couple of hours before serving.
10. Garnish with chopped pistachios and enjoy these yummylicious rasmalai.
<< Kabuli Chane ki Pulao
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| Rasmalai |
The traditional method of making Rasmalai is to make the chenna first, kneading and shaping into discs and cooking it in sugar syrup. Then these discs are soaked in reduced milk and serve chilled.
Another way to enjoy these yummy rasmalai for your instant cravings is to get store bought rasgullas, squeeze the syrup out of them by pressing between your palms and soaking it in the reduced milk.
Today I'm sharing a yet different method of making a rasmalai - an easy and shortcut method by using milk powder and this is how the rasmalai has been made in our homes from ages.
Also, see sabudana kheer recipe and seviyan ka zarda recipe.
 |
| Rasmalai |
Rasmalai Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Desserts
Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 5-6 servings
Ingredients
- 1 cup milk powder
- 1 teaspoon baking powder
- 1/2 teaspoon all purpose flour / maida
- 1 tablespoon melted ghee
- 1 egg
- 1 litre milk
- 3/4 cup sugar
- 4-5 green cardamoms
- few strands of saffron
- chopped pistachios for garnishing, as required
Directions for making rasmalai recipe
1. In a wide cooking pan, add milk, sugar, green cardamoms and saffron, bring to boil. Now simmer on low flame for about 10 minutes.
2. For making the dough, sift together milk powder, baking powder and all purpose flour so that all the three are incorporated well.
3. Add melted ghee and mix with your fingers to form a crumbly mixture.
4. Add the lightly whisked egg and mix, it will become a sticky consistency, do not panic.
5. Now with your wrist keep on kneading till you get a very smooth dough and ghee is released, ie. around 5 minutes.
6. Make small round balls with the dough (as it will double in size later) and flatten a bit between your palms, make sure no cracks are formed. Repeat the process till all the dough is used.
7. Add the flattened dough to the milk (remember to add all in one go) and cook on high flame for 5 minutes.
8. Now lower the flame and simmer for 15-20 minutes or till the rasmalai has become soft and light.
9. Transfer the rasmalai to a dish and chill for a couple of hours before serving.
10. Garnish with chopped pistachios and enjoy these yummylicious rasmalai.
<< Kabuli Chane ki Pulao
Sounds like an interesting new way of making rasmalai without chenna.
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