Rasmalai Recipe | Rasmalai recipe at home | Easy Rasmalai recipe

Rasmalai Recipe

Rasmalai recipe at home


Rasmalai Recipe
Rasmalai Recipe


Rasmalai is a popular dessert which consists of soft and spongy paneer tikki (patty) in saffron flavored creamy milk rabdi.

Often you make rasmalai at home, but the softness of the test and chenna is not the way you want. With the help of this recipe, you can learn how to make Chena and Rabri at home to make rasmalai.


  • To make chena
  • 1 liter milk
  • 2 tablespoons lemon juice
  • 1½ cups sugar
  • 4 cups of water
  • For Rabdi:
  • 1 liter milk
  • 3 tablespoons sugar
  • 1 tsp corn starch, optional
  • 10-12 varieties of saffron, optional
  • 1/4 tsp green cardamom powder, optional
  • 2-3 tablespoons chopped pistachios



To make instant rasmalai (easy mode)

To make it in the shortest time we will use readymade rasgulla and condensed milk to make rabri.
Take readymade rasgulla and remove it from the Chashni. 

Now lightly squeeze each rasgulla between two spoon or spoon and remove the excess sugar syrup.

To make Rabri, boil 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands in a pan till it becomes thick and creamy.

Add the extracted rasgulla and 2 tablespoons chopped pistachios and let it cook for 5 minutes. Instant Rasmalai is ready.

Rasmalai Recipe
Rasmalai Recipe

Method For Rasmalai Recipe


* Make fresh paneer (chenna) using 1 liter milk and 2 tsp lemon juice. Tie the chenna in a clean muslin cloth. To remove excess water, gently squeeze it by hand and hang it on a hook (or tap) for 30–45 minutes. Follow this method (step-1 to step-5) to see how to make chena at home with photos.

* After about 30 minutes, open the chenna and remove it from the muslin cloth in a plate.

* The chenna should be slightly dry and slightly wet. If it is too wet it will break during cooking. To remove excess moisture, gently press it between the paper napkins to reduce the wetness.

* Crush the chenna by hand, stirring it until all the chenna is made like flour. Once the smoothness starts coming out of the chenna and your palm starts to smooth then stop spitting - it will take about 5-8 minutes.


* Divide it into 12 equal parts. Make a small circle from each part and press it gently between your palms to give it a shape similar to a tikki (to make it flat). Keep it thick, if you dilute too much, it will break during cooking.

* Put 4 cups of water and 1½ cups of sugar in a deep vessel or in a pressure cooker and keep it boiling on medium heat. When the sugar dissolves and the Chashni starts boiling then gently pour all the tikkis in the syrup.

* Cover the pot with a lid (if you are using a pressure cooker, remove the whistle and rubber ring from the lid and cover it) and allow it to boil on medium heat for 5 minutes. 
After 5 minutes, remove the lid and flip all the tikkos one by one using a spoon.



* Cover it with a lid again and let it boil for 7 minutes. Turn off the gas and remove the lid. You can see in the photo that the tikkiya has swollen almost doubled.

* Take it out in a big bowl and let it cool at room temperature for 1-2 hours. After that, lightly press one tablet between two spoons and remove the excess sugar syrup from it. Press it lightly or else it will break.

* Now we start making Rabri. Pour 1 liter milk in a heavy bottom pan and keep it on medium heat. When the milk starts boiling then reduce the heat and add varieties of saffron.


* Allow the milk to boil until it is reduced to half, keep stirring at regular intervals to keep it from sticking and burning, it will take about 15 minutes.

 You can also boil it on medium flame for quick cooking, but in it you will have to stir continuously with a spatula to keep the milk from burning. 

Dissolve 1 tsp of corn starch in 1 tbsp of water and prepare a mixture, it should not contain lumps. 3- Add tablespoon sugar, cornstarch-water mixture and 1/4 tsp cardamom powder.

* Turn down the heat to medium and cook until sugar dissolves, it will take about 3-4 minutes. Add the Chashni extracted tikkis and chopped pistachios.

* Allow to cook for 4-5 minutes. This will give good taste to milk (rabri) in tikkis.

* Turn off the gas and drain it in the serving bowl. Allow it to cool to room temperature and then keep it in the fridge for at least 2-3 hours. Serve cold rasmalai as a dessert or after dessert.


Suggestions and Variations: Rasmalai Recipe

If possible, use cow's milk to make chena. This will make Rasmalai soft.
To make a good rasmalai tikki (patty), the chena should be slightly moist (not too moist or dry).

You can add grated paneer or mawa to thicken the rabri.

For change you can add dry fruits of your choice such as almonds, cashew nuts.

Serve Rasmalai as a dessert with food or as a sweet dish after dinner

Thank You

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