Ras Malai Recipe: Basically, this is an Indian dessert made with paneer balls or chenna, sugar, and rabri / rabdi. The sweet originated in Bengal but is now popular throughout India.
Rasmalai literally means “juicy milk cream.” This is made in the same way as rasgulla, but it is served with thick creamed milk flavoured with kesar. Before serving, it is topped with a selection of dry fruits such as pista, kaju, and badam.
During his time in West Bengal, he may have developed a taste for creamy-based sweets. In fact, he is so addicted to sweets that he requires a dessert shot immediately following a meal. Rasmali is one such dessert that we make frequently. More importantly, if stored in the refrigerator, this recipe will keep for several weeks. Also, if served with sugar syrup, the paneer balls can be served as rasgulla. If served with milk cream, it can also be served as rasmalai.
In addition, I’d like to share a few tips and tricks for making the perfect rasmali recipe. To begin, always use fresh full cream cows milk for the best results. Buffalo milk differs from cow milk in terms of richness and composition, as well as being high in calories. Second, when forming paneer balls, make sure there are no cracks. Otherwise, the paneer balls would dissolve in the boiling sugar syrup. Finally, knead the paneer or chenna until it forms a dough and no granules are visible. Overkneading will cause the chenna to release oil, resulting in hard rasmalai.
Ras Malai Recipe
for chenna / paneer:
- 1 litre milk (full cream cows milk)
- 2 tbsp lemon juice
- 1 cup water
for sugar syrup:
- 1 .5 cup sugar
- 8 cups water
for rabri / rabdi:
- 1 litre milk (full cream cows / buffalo milk)
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 2 tbsp saffron milk
- 7 pistachios (chopped)
- 5 almonds (chopped)
- 10 cashews (chopped)
chenna / paneer recipe:
- First, heat the milk.
- Moreover, add lemon juice and stir until the milk completely curdles.
- Remove the curdled milk and squeeze out any excess water.
- Begin kneading the paneer for 10 minutes after 30 minutes.
- Make small balls and flatten them. Set aside.
Recipe for sugar syrup:
- First, combine sugar and water.
- For 10 minutes, bring the syrup to a boil.
- Then, drop the paneer balls that have been prepared.
- Cook for 15 minutes, covered.
- additionally, a squeeze of sugar syrup
rabri / rabdi recipe:
- First, bring the milk to a boil.
- Stick the cream layer to the sides of the vessel once it has formed a layer over the milk.
- Repeat the process at least 5 times, or until the milk has been reduced to one-third of its original volume.
- Add sugar, cardamom powder, and saffron milk to taste.
- Give it a good stir and bring it to a boil.
- Scrape the cream that has accumulated on the sides as well. and give it a good shake
- Refrigerate for another 2-3 hours.
- First, pour the chilled rabri / rabdi over the squeezed paneer balls.
- Finally, garnish with a few chopped nuts and set aside for 2 hours to absorb.
- First, make sure there is enough space for the paneer balls to swell while boiling.
- Furthermore, if the sugar syrup from the paneer balls is not squeezed well, the paneer balls will not absorb the rabdi milk.
- Alternatively, add nuts of your choice.
- Also, never use a thin pan to make rabdi because the milk has a high risk of burning.
- Finally, when making rabdi, do not overstir the milk because the cream will not form.
Also Read: Chhena Rasgulla Recipe