Delicious Bengali RASMALAI Recipe | Classic Bengali Ras Malai

Delicious Bengali RASMALAI Recipe or Rosomalai is an Indian Bengali Sweet Dish Recipe. Dawat E Swaad brings this tasty sweet desert for you. This Delicious Bengali RASMALAI Recipe  is made from Flat round Chenna or Paneer soaked in Rich Creamy Saffron as well as Elaichi (Cardamom) flavored milk and it is offered cooled. It is a melt in mouth recipe and also with this recipe you could make the Perfect Rasmalai as seen in any Famous Dessert Store. This recipe is made in two components– initial is making the Chenna Flat Balls and second is making its Milk for soaking. Rasmalai is refrigerated for 6-7 hours prior to offering to perfectly infuse the taste of the Rich milk as well as Chenna Balls. Do attempt this Delicious Bengali RASMALAI Recipe today and you will certainly never need to go to any type of Dessert Store! And Don’t forget to post your sweet comment below.

Delicious Bengali RASMALAI | Classic Bengali Ras Malai

Preparation Time20-30 Min
Cooking Time40-50 Min
Total Time60 Min – 80 Min
Serves6 People

INGREDIENTS:


For Chenna:

  • 500 ml Cow’s Milk
  • 1 Tablespoon Vinegar or Lemon Juice
  • 2-3 drop Lemon Yellow Food Color (or Saffron).
  • 2 Tablespoon Sugar.
  • 1 Whole Cardamom.
  • 2 1/2 Cup Water.
  • Cold water as per need.

For Rabdi (Sweet Milk):

  • 500 ml Full Fat Milk.
  • 1 Teaspoon Almond Clippings.
  • 3 Tablespoon Sugar.
  • 1-2 Pinch Cardamom Powder.
  • 2-3 drop Lemon Yellow Food Color.

METHOD:


Making Chenna Balls:

  1. Boil the milk in a large Pan. Switch off the flame.
  2. Include Vinegar or Lemon Juice and also mix till milk curdles.
  3. Right away include cold water to quit cooking process once milk curdles.
  4. In a different Pan put a strainer and cloth and strain the Chenna.
  5. Cover the Chenna in cloth and eject whey entirely.
  6. Open up the cloth and place even more cold water to wash as well as cool down the Chenna.
  7. Again squeeze out the water entirely.
  8. Hang Chenna for 30 min to totally leak any left water.
  9. Obtain Chenna in plate. Either spin Chenna in mixer for 30-40 seconds (pulsing on low speed for 5 seconds each time as well as giving a pause) or knead for 15-20 min by hand.
  10. Take out Chenna in plate, include Lemon Yellow Food Color as well as knead for 2-3 minutes to completely cover white.
  11. Separate Chenna in 6 equal portions.
  12. Gently press one part and give it a form of round balls and then gently flatten it. Roll the sides of ball around a plate to smooth the edges.
  13. Make remaining Chenna ball in very same step.
  14. In a cooker add 2 1/2 Cup Water, Sugar and also Cardamom (lightly press with hand prior to adding) and bring it boil.
  15. Once water boils add Chenna balls individually (one by one) maintaining on high flame.
  16. Close the lid and also cook for one whistle and afterwards lower the flame and also cook for 5 minutes.
  17. As soon as prepared switch off fire as well as leave cooker to cool down till pressure is released.
  18. As soon as pressure is released open lid and let the Chenna Balls cool totally.

Making Rabdi (Sweet Milk):

  1. Boil Full Fat Milk in a Pan.
  2. As soon as Milk boils lower the flame to medium and also cook for 15 minutes till Milk amount ends up being 3/4 of initial and it thickens a little.
  3. Include Almond Clippings, Sugar, Cardamom Powder, Lemon Yellow and also cook for 4 minutes and then switch off flame.
  4. Allow the Rabdi milk cool entirely.
  5. One cooled off transfer it to a large bowl and whisk with a hand whisker or hand mixer till it become smooth.
  6. Include Chenna Balls one at a time gently pressing it to remove excess water.
  7. Using a spoon gently press Chenna Balls in Rabdi to soak it entirely.
  8. Refrigerate for at the very least 6-7 hours before serving.
  9. Delicious Rasmalai prepares to appreciate!

TIPS:

  1. For providing color to Chenna rounds you can likewise utilize Saffron. Add 12-15 strands of Saffron soaked in hot water for 15 minutes to Chenna prior to kneading it. Don’t include Saffron water. Saffron water can be added to pressure cooker while cooking.
  2. Make sure to take cooker large sufficient for Chenna Balls to increase. For this recipe it is recommended to take 3 ltr cooker. If you increase the amount, make sure to take 5 ltr cooker.
  3. Make sure to eject water entirely from Chenna otherwise it will burst while cooking.
  4. While cooking Chenna balls in pressure cooker, after one whistle it is important to reduced fire and cook just for 5 minutes or else Chenna Balls could burst or transform hard.
  5. This recipe makes typical wonderful Rabdi for Rasmalai. If you need more sweet you could add 1 or 2 Tablespoon Sugar much more in Rabdi.
  6. You could also add Saffron to Rabdi to provide it color and also taste. For that soak 12-15 strands of Saffron in little hot Milk and then rub it gently before including it Rabdi (add the milk too).
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