Rasmalai Video by Tarla Dalal Video by Tarla Dalal
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Rasmalai Recipe (Bengali Rasmalai) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
40 Mins
Total Time
45 Mins
Makes
5.00 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 (badam) slivers
Method
For the saffron flavoured milk
- 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.
- 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.
- Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside.
- Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.
- Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well.
- Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.
For the rasgulla
- 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.
- 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.
- Strain using a muslin cloth. Discard or store the whey.
- Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
- Repeat step 4 two more times by changing the water in the bowl each time.
- Tie and hang it for 30 minutes for the extra water to drain out.
- 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.
- 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.
- Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.
- Put the paneer balls into the sugar water and steam for 7 to 8 minutes.
- Switch off the flame and allow it to stand in the steamer for 30 minutes.
How to proceed
- 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.
- Refrigerate them for at least 30 minutes.
- Serve chilled garnished with pistachios and almonds.
See step by step images of Rasmalai, Bengali Rasmalai Recipe
