Traditional Rasmalai Recipe
Rasmalai or 'Rosomalai' (in bengali )is a very popular Bengali sweet, now it is also popular not only in India but also in Pakistan and Bangladesh. In Rasmalai, flat shaped spongy rasgullas or dumpling made with paneer or ricotta cheese is then soaked in sweet, thickened, chilled and saffron flavored milk. Traditional Rasmalai Recipe is an amazing recipe to indulge in this festive season to oomph the fervour of festive a notch higher!
Ingredients
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1-1/2 cups Chenna (Homemade Cottage Cheese)
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1 teaspoon Sooji (Semolina/ Rava)
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3 cups Water
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2 cups Sugar
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1/2 teaspoon Rose water
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5 cups Rabdi
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1/2 teaspoon Saffron strands
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1-1/2 tablespoons Slivered Almonds (Badam)
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5 Cashew nuts
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sliced
Instructions
Step 1
To begin making Traditional Rasmalai Recipe, get all the ingredients ready
Step 2
Make sure that the chena or paneer should is not too much moist or be too dry
Step 3
Take all the chenna on a plate and add sooji to it and knead for about 5 minutes
Step 4
Reason to add semolina is to help it act as a binding agent
Step 5
Knead it well with your palms for 5 to 6 minutes to get smooth texture
Step 6
This kneading process is very important and it decides the texture of rasmalai
Step 7
Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks
Step 8
Prepare all the rasmalai patties in this way
Step 9
Keep in mind that the rasmalai patties will expand in size while cooking
Step 10
Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat
Step 11
Mix and continue stirring the sugar syrup until it will be dissolved
Step 12
When the sugar syrup will start to boiling
Step 15
drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan
Step 16
The size of the rasmalais will be doubled on cooking in sugar syrup
Step 17
Cover the vessel with lid and cook 25 minutes on medium flame
Step 18
Open the lid and gently stir every 5 minutes to ensure even cooking and puffing
Step 19
Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool
Step 20
After cooling down you can press the rasmalai patties in your palms
Step 21
be gentle and don’t apply too much of pressure, as then the rasgullas will break
Step 22
there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them
Step 23
Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai
Step 24
Keep refrigerated for 3-4 hours
Step 25
After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve
Step 26
Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home