Rasmalai, Bengali Rasmalai Recipe


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Rasmalai

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rasmalai recipe | Bengali rasmalai | soft rasmalai | with 20 amazing images.

rasmalai is also called Ras malai or rossomalai which is a super royal and rich Bengali dessert. Rosh means juice in Bengali and malai is cream. Get set to prepare the all-time favourite Bengali delight rasmalai right in your own kitchen!

We show you the whole process right from making the saffron flavoured milk, curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spicy saffron milk to make authentic Rasmalai.

Making rasmalai is similar to making rasgulla but both require patience to make.

To make the saffron flavoured milk for rasmalai, we have used 5 cups of full fat milk also called buffalo milk. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. 2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan. 3. Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside. 4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute. 5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well. 6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.

Notes on Rasmalai recipe: 1. We are boiling the milk for 15 minutes so that it becomes thick and the rasmalai will taste rich. 2. Keep stirring occasionally and scraping the sides of the pan so the milk does not get burnt. 3. Combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well. Make sure you get a good saffron colour and the more you mix the better the colour.

Notes and tips on making rasgulla for rasmalai recipe. 1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes. We have used cows milk and rasgulla stay soft because of cows milk. 2. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out. 3. Strain using a muslin cloth. Discard or store the whey. 4. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes. 5. Repeat step 4 two more times by changing the water in the bowl each time and mixing the paneer between your hands for 1 to 2 minutes. See the Rasmalai video below if not sure. 6. Tie and hang it for 30 minutes for the extra water to drain out. 7. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps. This will prevent the rasgulla from breaking up. Also the mixture is now not sticking to the plate. 8. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside. 9. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely. 10. Put the paneer balls into the sugar water and steam for 7 to 8 minutes. 11. Switch off the flame and allow it to stand in the steamer for 30 minutes.

How to finish making Rasmalai recipe. 1. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently. Note we are flattening them and not making it round shape as we have to make Rasmalai and not rasgulla. 2. Refrigerate Rasmalai for at least 30 minutes. 3. Serve Bengali rasmalai chilled garnished with pistachios and almonds

Refrigerate this delightful Bengali rasmalai mithai and enjoy it cold. During auspicious and festive occasion make this Rasmalai at home and enjoy with freinds and relatives.

Learn to make rasmalai recipe | Bengali rasmalai | soft rasmalai with step by step photos and video below.

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Rasmalai, Bengali Rasmalai Recipe recipe - How to make Rasmalai, Bengali Rasmalai Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings (10 piece )
Show me for servings

Ingredients

For The Saffron Flavoured Milk
5 cups full-fat milk
1/2 tsp saffron (kesar) strands
1 tbsp warm milk
1/4 cup sugar
1/2 tbsp cardamom (elaichi) powder

For The Rasgulla
5 cups cow's milk
1 1/2 tbsp lemon juice
1 cup sugar

For The Garnish
1 tbsp pistachio slivers
1 tbsp almond slivers
Method
For the saffron flavoured milk

    For the saffron flavoured milk
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside.
  4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.
  5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well.
  6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.

For the rasgulla

    For the rasgulla
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out.
  3. Strain using a muslin cloth. Discard or store the whey.
  4. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
  5. Repeat step 4 two more times by changing the water in the bowl each time.
  6. Tie and hang it for 30 minutes for the extra water to drain out.
  7. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.
  8. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.
  9. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.
  10. Put the paneer balls into the sugar water and steam for 7 to 8 minutes.
  11. Switch off the flame and allow it to stand in the steamer for 30 minutes.

How to proceed

    How to proceed
  1. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently.
  2. Refrigerate them for at least 30 minutes.
  3. Serve chilled garnished with pistachios and almonds.

Rasmalai Video by Tarla Dalal


Nutrient values (Abbrv) per piece
Energy331 cal
Protein8.7 g
Carbohydrates33.6 g
Fiber0.1 g
Fat13.1 g
Cholesterol32.2 mg
Sodium38.4 mg

RECIPE SOURCE : MithaiBuy this cookbook
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Reviews

Rasmalai, Bengali Rasmalai Recipe
5
 on 01 Aug 20 04:25 PM


Hello Sir/Madam I do not have a steamer, can I use pressure cooker without whistle to steam the rasgullas
| Hide Replies
Tarla Dalal    Hi, Yes you can.
Reply
05 Aug 20 10:12 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 31 May 20 04:33 PM


I tried this receipe and it was super duper hit . It was over within minutes
Rasmalai, Bengali Rasmalai Recipe
5
 on 26 May 20 10:38 PM


I hv made it with packet milk....and smashed well....even though it is nt bcmg soft plz suggest me proper way
| Hide Replies
Tarla Dalal    Hi, Making rasmalai is an art, you can watch the video, which would help you, to make perfect rasmalai.
Reply
30 May 20 04:58 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 25 May 20 01:16 PM


Can we use Amul Gold milk?
| Hide Replies
Tarla Dalal    Hi, Yes you can use.
Reply
25 May 20 08:39 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 16 Aug 19 10:54 AM


Hi Ur recipes r really good .i want to aak can we use buffalo milk instead of cows milk . TIA
| Hide Replies
Tarla Dalal    Hi ayesha,Yes you can use buffalo mil instead of cows milk.
Reply
16 Aug 19 04:02 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 05 Nov 18 12:42 PM


how much is one cup?
| Hide Replies
Tarla Dalal    One cup is 250 grams.
Reply
06 Nov 18 02:24 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 04 Nov 18 11:34 AM


How much sugar to add at step 4 and step 9? 1/4 cup each?
| Hide Replies
Tarla Dalal    For the saffron flavoured milk, in step 4, you have to add 1/4 cup. In step 9, for rasgulla, you have to add 1 cup sugar.
Reply
06 Nov 18 02:23 PM
Rasmalai, Bengali Rasmalai Recipe
5
 on 22 Jul 17 12:06 AM


U r best mam I love ur recipes......it helps me alot and gives amazing results Thnks
| Hide Replies
Tarla Dalal    Hi, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Reply
22 Jul 17 08:37 AM
Rasmalai, Bengali Rasmalai Recipe
5
 on 02 Mar 17 06:02 PM


I have followed every step as mentioned in video of this receipe but failed to make it spongy as paneer balls scattered while I put them in sugar syrup.Please suggest.
| Hide Replies
   Hi Neel, We have tried this recipe here, this recipe does require practice, just make sure you have also followed step no 11 to allow it to rest for 30 minutes. Do try again and let us know how it was.
Reply
03 Mar 17 08:38 AM
Rasmalai, Bengali Rasmalai Recipe
5
 on 07 Nov 16 06:04 PM


Wow its am amazing recipe... Loved alot...
| Hide Replies
Tarla Dalal    Hi Dhruti, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Reply
08 Nov 16 08:32 AM
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