Festive Special- Easy And Soft Rasmalai Recipe

By Bhumika Chitkara

I have always had a love-hate relationship with rasmalai! While growing up, the taste and the texture if it never settled on my taste buds. But now, I cannot do without rasmalai; it has become one of my favourite Indian sweet dishes! Rasmalai is one juice delicacy you will find most people enjoy. It gets ready with simple ingredients but just requires a little patience. But the patience is all worth it. Once you put a bite of this soft juicy dessert, you will experience a taste like none other. 

Let's make this super easy Indian sweet recipe at home-Rasmalai: 

Ingredients:

1. 2 ½  litres of milk
2. 2-3 tablespoons of vinegar/lemon juice
3. 5-7 cups of water
4. 2 cups of sugar
5. Few saffron strands 
6. Cardamom powder
7. Chopped nuts of choice 

Procedure: 

For chenna balls:

• In a pan, add 1 ½ litre of  milk and let it come to a boil. Keep stirring so that the milk doesn't stick to the pan. 

• Once the milk inflates, turn off the heat.
• Add lemon juice/vinegar to the boiled milk and stir continuously until the milk is completely curdled.
• Once the milk is curdled, add ice cubes to it immediately to ensure that the chenna remains soft.

• Drain the curdled milk using a muslin cloth.
• After draining the milk, run it under water to remove the lemon juice/vinegar smell.

• Tie up the muslin cloth from all the edges and squeeze out the excess water.
• Hang the cloth for 30 minutes or until the chenna dies out. Ensure the chenna is not too dry.
• Once the chenna is dry, transfer it to a bowl/plate and knead it well. This step is one of the most important steps while making chenna balls. It should look something like this.

• You can now start shaping the chenna into the desired shape. I have made chenna balls here. You can flatten them to shape them into disc shapes too. Keep it aside.
• Add 5-7 cups of water and 1½ cups of sugar to a pressure cooker.

• Let it boil. Add your chenna balls into the boiling water and cover it with the lid. Simmer the heat for 5 minutes after one whistle.
• Once done, let your chenna balls cool down.

For rabri:

• In a pan, add 1 litre of milk. Let it come to a boil.
• Add half a cup of sugar, a few saffron strands and cardamom powder to the boiling milk.

• Once the milk inflates, simmer the flame and let it cook until the milk gets thick quantity gets reduced to half.
• Adjust the sugar quantity as per your taste.
• Add chopped nuts to the boiling rabri. This step is optional.

Final step:

• Take the chenna balls, gently squeeze them using your hands or two spoons and add them to your rabri.
• Refrigerate it for at least 4 hours.
• Serve the ras malai chilled with some chopped nuts.

Did you like this recipe? Don't forget to share it with your friends and family. Do tell us what your favourite dessert is in the comment section!