Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips with detailed photo and video. a classic and traditional Indian dessert recipe made with milk solids and soaked in sweetened milk rabdi. it basically originates from the eastern part of india and known by various names including rossomalai, ras malai or rasa malei. it is an extremely popular juicy dessert and is typically served after a satisfying lunch or dinner meal, but can also be served after a lip-smacking chaat snack meal.
Table of Contents hide
1Watch Video
2Recipe Card
3Ingredients 1x2x3x
4Step By Step Photos
5Rabdi
6How To Soak Rasmalai In Rabdi
7Notes
Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips with step by step photo and video recipe. eastern India or more precisely Bengali cuisine has contributed a lot of dessert recipes to indian cuisine. these are typically made with milk or milk solids which is either dipped in sugar water or sweetened milk. one such satisfying and delicious milk-based dessert recipe is Rasmalai Recipe which is known for its creamy, soft and juiciness from the flavoured milk rabdi.
in this video post, i have tried to share 9 basic and essential tips to make halwai style soft and juicy Rasmalai Recipe. firstly the most essential and critical tip is to use full cream cow’s milk for the best result. it helps to yield a good amount of milk solids or also known as chenna which would hold its shape even after boiling. secondly, while the milk is boiled, try to stir it continuously so that it does not form cream or malai. you may also use a wooden spatula for the best result. further, use vinegar or lemon juice to spoil the milk. vinegar is most effective but you may need to wash the chenna before use. moreover, do not over boil the chenna and start collecting the chenna as it may turn hard and not effective for the sweet. once the chenna is filtered, do not forget to wash it with cold water so that all sourness is washed and does not stick to chenna.
further, once the chenna is prepared, do not forget to implement these steps. once the chenna or milk solids are connected, it has to be gently kneaded so that it helps to form shape. however, use your upper part of the palm for less pressure. it would start sticking to each other and this is the time you can start shaping it like an oval and boil/cook it in sugar water. do not over boil as it may form a hard shaped chenna ball. also, remove it quickly from hot sugar syrup to soak it in rabdi. moreover, when you prepare the rabri, try to make it less thick in consistency so that it easily flows around and easily absorbs. finally, the rabdi has to be slightly warm before it is poured into chenna balls. it helps to absorb more quickly and efficiently. let it rest in the refrigerator for 4-5 hours before it is served.
finally, i request you to check my other related milk dessert recipes collection with this post on Rasmalai Recipe. it mainly includes my other types of recipes like cut kulfi ice cream, vermicelli pudding, caramel toffee, fried milk, pineapple halwa, bounty chocolate, deep fried icecream, coconut pudding, orange kulfi, dry fruit kheer. further to these i would also like to add some more related recipe categories,
- [eggless cake recipes]
- snacks recipes
- indian sweets recipes
Rasmalai Recipe video recipe:
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recipe card for Rasamali Halwai Style:
Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
HEBBARS KITCHEN
easy Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
5 from 247 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course sweet
Cuisine bengali
Servings 18 Servings
Calories 93 kcal
Ingredients
for chenna:
- 2 litre milk
- 2 tbsp vinegar
- 1½ cup sugar
- 3 pod cardamom
- 7 cup water
for rabdi:
- 1 litre milk
- few saffron
- pinch saffron food colour
- ½ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp nuts, chopped
Instructions
how to prepare chenna for rasmalai:
firstly, get 2 litre to a boil stirring in between to prevent it from burning.
add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
drain off the water over the cheesecloth. you can use any clean cloth here.
rinse with cold water to remove sourness and stop cooking.
squeeze the paneer gently and hang for 30 minutes.
now take the moist paneer and crumble gently.
using the palm, start to knead gently.
knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
pinch a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
keep the flattened paneer ball aside and cover with a moist cloth.
how to boil rasmalai in sugar syrup:
firstly, in a large vessel, take 1½ cup sugar, 3 pods cardamom and 7 cup water.
stir and dissolve sugar.
now boil the water for 5 minutes or until the syrup turns slightly sticky.
drop in a prepared flattened paneer ball keeping the flame on high.
cover and boil for 7 minutes or until the size of the ball doubles.
chenna has been cooked well. keep aside.
how to make rabdi:
firstly, in a large kadai heat 1-litre milk, few saffron and pinch of saffron food colour.
stir and get the milk to a boil.
continue to cook until the milk thickens slightly.
now add ½ cup sugar and continue to boil.
do not make very thick milk as it will be difficult for chenna to absorb milk.
also, add ¼ tsp cardamom powder and 2 tbsp nuts. mix well.
how to soak rasmalai in rabdi:
squeeze off the sugar syrup from the cooked paneer balls.
place them in a tray and pour in prepared rabdi.
rest for at least 4 hours or until the rasmali is soaked well.
finally, enjoy rasmalai slightly warmed or chilled.
Nutrition
Calories: 93kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 5mgPotassium: 10mgFiber: 1gSugar: 22gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!
how to make Rasmalai with step by step photo:
how to prepare chenna for rasmalai:
firstly, get 2 litre to a boil stirring in between to prevent it from burning.
add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
drain off the water over the cheesecloth. you can use any clean cloth here. rinse with cold water to remove sourness and stop cooking.
squeeze the paneer gently and hang for 30 minutes.
now take the moist paneer and crumble gently.
using the palm, start to knead gently.
knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
pinch a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
keep the flattened paneer ball aside and cover with a moist cloth.
how to boil rasmalai in sugar syrup:
firstly, in a large vessel, take 1½ cup sugar, 3 pods cardamom and 7 cup water.
stir and dissolve sugar.
now boil the water for 5 minutes or until the syrup turns slightly sticky.
drop in a prepared flattened paneer ball keeping the flame on high.
cover and boil for 7 minutes or until the size of the ball doubles.
chenna has been cooked well. keep aside.
how to make rabdi:
- firstly, in a large kadai heat 1-litre milk, few saffron and pinch of saffron food colour.
- stir and get the milk to a boil.
- continue to cook until the milk thickens slightly.
- now add ½ cup sugar and continue to boil.
- do not make very thick milk as it will be difficult for chenna to absorb milk.
- also, add ¼ tsp cardamom powder and 2 tbsp nuts. mix well.
how to soak rasmalai in rabdi:
- squeeze off the sugar syrup from the cooked paneer balls.
- place them in a tray and pour in prepared rabdi.
- rest for at least 4 hours or until the rasmali is soaked well.
- finally, enjoy rasmalai slightly warmed or chilled.
notes:
- firstly, the rasmalai stays good for 5-7 days when refrigerated.
- also, use full cream cows milk for the best quality chenna.
- additionally, the rabdi is slightly over-sweet as it should be absorbed by chenna.
- finally, do not overcook the rasmalai recipe as it turns hard.
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