Recipe – Rasmalai / Rasgulla Rasmalai

Aviary Photo_131492945559675273

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Serves: 4


For the Rasgulla:

  • Full fat milk: 1 cup
  • Lemon juice: 2-3 tablespoon
  • Plain Flour (Maida): 1/2 Tablespoon
  • Sugar: 1 1/2 Cup
  • Water: as required

For the Rasmalai:

  • Full cream Milk: 4 cups
  • Sugar: 3/4 cup or as required
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Roasted cashew and almond nuts: 1 Tablespoon
  • Saffron Strands: 4-5 threads


For the Rasgulla:

  • Boil 1 cup milk in a heavy pot.
  • Add lemon juice and stir. Stir until milk separated completely into two portions: solid and water.
  • Turn off the heat and strain the solid portion. Squeeze the water and transfer the solid potion (Chhena) to a small bowl.
  • Add plain flour to the chhena and knead well for 8-10 minutes or until very smooth like a dough. You may sprinkle a few drops of water if it is very dry and not able to make a dough. It is really important to knead the chhena well to get the perfect Rasgulla.
  • Divide the smooth dough into 12 equal portions.
  • Roll each portion to a smooth ball. Balls should not have any cracks.
  • Roll all the balls and cover it with wet kitchen napkin.
  • Heat a pan, add 1 1/2 cup of sugar and 2 cups of water. Bring it boil in medium heat stirring occasionally.
  • Add rasgulla balls into the boiling syrup. Cover it with the lid.
  • Occasionally, remove the lid and add more warm water, because after boiling, water will be reduced and the syrup will be thick. Make sure, syrup is boiling all the time and not thick.
  • After 15-20 minutes, you will see they are doubled in size. Turn off the heat.
  • Add 1 cup of water to stop the syrup from boiling.

For the Rasmalai:

  • Soak the saffron strands in 1 tablespoon of milk and keep aside.
  • In a heavy pan, boil 4 cups of milk, reduce the heat to medium.
  • And after each boil one thick layer of cream will appear on top. Spread and stick that to the top walls of the pan to get more malai or cream.
  • Let it on heat until milk reduce to half quantity. Keep Stirring occasionally. Add sugar, mix well, and cook until sugar melts properly.
  • Take out the rasgullas from the syrup, squeeze out the excess syrup and add in the Rasmalai pan. Cover it for 2-3 minutes.
  • Turn off the heat and add saffron soaked milk, cardamom powder and roasted cashew/almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.

Cook’s Note

  • Instead of round Rasgulla balls, you can make any shape, flat or cylinder.



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