Rasmalai recipe
Indian Sweets

Rasmalai recipe: Irresistible Dessert 2023

1. Introduction to Rasmalai recipe

Rasmalai is an exquisite Indian dessert, known for its soft, spongy texture and rich flavors. The dish comprises delicate cottage cheese dumplings, also known as Rasgullas, immersed in sweet, saffron-infused milk. Aromatic cardamom and chopped nuts elevate its taste to sheer indulgence.

2. Ingredients Required

To make Rasmalai recipe, you will need:

  • 1 liter of full-fat milk
  • 1 cup of sugar
  • 1/2 cup of water
  • 1/2 cup of milk powder
  • 1/4 teaspoon of cardamom powder
  • A pinch of saffron strands
  • Chopped almonds and pistachios for garnish
Chopped dry fruits in the bowl

3. Making Soft and Spongy Rasgullas

  1. Boil the milk and curdle it using lemon juice or vinegar.
  2. Strain the chenna (cottage cheese) and rinse it with cold water to remove any sourness.
  3. Knead the chenna until smooth and divide it into small, smooth balls.
  4. Prepare sugar syrup by boiling water and sugar together.
  5. Cook the chenna balls in the sugar syrup until they become soft and spongy.
Chenna balls in sugar syrup

4. Preparing Creamy Rasmalai Milk

  1. In a separate pan, bring milk to a boil and let it simmer until it reduces slightly.
  2. Add saffron strands and cardamom powder to the milk for flavor.
  3. Gently slide the prepared Rasgullas into the milk and let them soak for a few hours, allowing the flavors to infuse.
Boiling milk with saffron strands

5. Assembling and Chilling

  1. Carefully take out the soaked Rasgullas from the milk and place them on a serving dish.
  2. Pour the saffron-infused milk over the Rasgullas, ensuring they are fully immersed.
  3. Garnish with chopped almonds and pistachios for a delightful presentation.
Garnishing Rasmalai recipe

6. Serving and Enjoying Rasmalai

Serve the chilled Rasmalai as a delightful Indian dessert after a sumptuous meal or during festive occasions. The soft, spongy texture and creamy milk mixture will leave your taste buds craving for more.

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