- Bring measured whole milk or full cream milk to a boil in a wide pan.
- As it starts to boil, lower the flame and add lemon juice. mix well and keep stirring until the milk completely curdles. Once the milk is curdles and all when is separated remove from flame.
- Next to separate all the whey from milk solids, line a colander with two layers of cheese cloth or cotton cloth. Pour the curdles milk into the prepared colander. Set aside for 5 minutes
- Now bring the edges of the cloth together rinse under cold water several times. This step will remove any sour taste from lemon juice.
- once all the whey is drained collect the milk solid from the cloth
- Now we will knead the prepared chenna and make it soft and smooth
- Take the chenna mass in a wide plate and start kneading. Knead for around 5-6 minutes by stretching and bringing it back. Knead until it starts to release a bit of fat. but do not over knead as it will result in chewy rasmalai balls.
- Now make around small balls from the kneaded chenna and set aside.
- In the meanwhile combine 1 3/4 cup sugar and 4 cups water in a big pan. Cook until the sugar is completely dissolved and the sugar syrup starts to boil. At this stage add cardamom powder and rose water. Mix well.
- Now slide the prepared ras malai balls and cover the pan
- Cook for around 12-14 minutes or until the chenna balls soak up sugar syrup and doubles in size.
- Remove from sugar syrup gently and let cool thoroughly. You can make these rasgullas a day ahead and refrigerate and continue making ras malai next day.
- Soak A big pinch of saffron in 1/4 warm milk for 15 minutes
- Bring 2 cups full fat milk to a boil.
- While the milk is boiling add the saffron milk to it and mix well.
- Now add sugar and mix
- Once done maintain medium flame and cook till the milk is condensed to half quantity. Make sure to scrap the malai or cream that sediments in the walls of the vessel. Now add the chilled ramalai balls we prepared earlier and simmer for 2 minutes.
- Remove from flame and cool thoroughly.
- Once it reaches room temperature, refrigerate for at least three hours before serving rasmalai. Serve chilled ras malai along with ras, garnished with slivered nuts.
Rasmalai is one of the most popular Indian milk based sweets. Soft, juicy, melt in mouth with a heady flavor of saffron and cardamom, what’s not to love :). Ras malai is a Bengali milk sweet that is a super hit with everyone.
Ras malai
#FoodismRepublicRewind
By Ilamnaz Khatoon
Jan, 22nd
840
Servings
6 persons
Cook Time
45 minutes
Ingredients
8
- 10
Ingredients
- 4 cups Milk full fat
- 3 tablespoons lemon juice or yogurt
- 1 3/4 cups sugar
- 3-4 green cardamoms pounded
- 2 teaspoons pure rose water
- 2.5 cups Milk
- 1/2 cup sugar
- few saffron strands
- 1/2 teaspoon pounded cardamom peel and crush 4-5 g
- 1/4 cup pistachios and almonds mixed and slivered
Instructions
Notes/Tips
Now my tip is to bring the milk to a boil, then turn off the stove and then adding the vinegar . If the milk doesn't curdle then put it back on the stove and continue boil until the milk curdles. But remember to use ice cold water or ice cubes to stop the cooking further after the entire milk has curdled . This will give you the soft chena.
