Recipe of Rasmalai - How To Make Rasmalai

B) Ingredients for Rasmalai - For Making  Rabri or Malai

1. Full cream milk – 1 ½ liter
2. Sugar – ½ cup
3. Kewra or Rose food essence – 6 to 7 drops
4. Green Cardamom powder – 1 teaspoon

C) How To Make Rasmalai At Home

A)  Making Rasgulla in Recipe of Rasmalai

• Take 1-liter milk in a deep vessel pan and put it on a medium flame burner. Let it boil first. Once it gets boiled switch off the burner and then wait for 3 to 4 minutes so that the milk gets a bit cooler. Then add slowly lime juice or watery portion of curd into the milk and slowly stir the whole milk by a spoon. Soon the milk will get curdled.
• As soon as the milk gets curdled, 1/4^th cup of normal water is added to the curdled milk. After adding water, the milk mixture will get a little cooler. Now transfer the chena mixture to a muslin cloth or on a handkerchief, after placing it on a sieve. So that the Chena water is drained out.
• When all water is drained out, the cloth is folded into a sack and dip it in normal water for 3 to 4 minutes (otherwise the preparation will break at the time of boiling) and wash the chena in normal water. Then take out the sac from water and the sac is tightened by tying a knot at the end and hang it from a high surface. So, all the water, which is soaked by Chena, comes out and the Chena will become dry.
   

• When all water has come out from the Chena then open the knot of the sac and take out the Chena from the cloth and keep it on a plate.
• Mash the Chena by the pressure of palm till it attains a smooth soft consistency like chapati dough. Mix 1 teaspoon white flour with Chena and mix it nicely by mashing again, the Chena mixture by the palm.
• Now make a medium-sized ball from this Chena and keep them aside.

• Now for making sugar syrup put a deep vessel flat type pan on a medium flame burner. Add 3 and a half cup full water in it and let it boil. In the boiling stage of water, add half cup sugar and stir it till sugar gets dissolved. Then add Chena balls in boiling sugar syrup. Cover the lid of the pan and let it boil for 20 minutes

• After the mentioned time (20 minutes) is over switch off the burner and open the lid of the pan and let it cool at room temperature.

2) Making Malai in Recipe for Rasmalai

• For preparing the Malai put a deep vessel pan on a low medium flame burner. Add 1 ½ liter full cream milk in it and let it boil. Stir the milk constantly otherwise the milk will get burned from the bottom and would flow from the upper side of the pan.
• When it takes a milkmaid like texture, then 1/4^th cup of sugar is added to it and stir it again till sugar gets dissolved. Then switch off the burner and let the milk get cooled.
• Once the milk gets cooled 6 to 7 drops of rose food essence is added to it and mix it nicely with milk. Now divide the milk into 2 equal portions. Keep 1 portion on the pan and keep the other half for further use in a separate container.

3) Easy Recipe of Rasmalai – The Final Steps

• Take out the cold Rasgullas from the sugar syrup and press them a little bit carefully, so that sugar syrup will come out from the Rasgulla and then drop them in the previously mentioned pan containing half portion of Rabri (Malai).

• Spread the other half portion of Rabri or Malai (which was previously kept in a separate container) all over the Rasgulla, so that all Rasgulla gets fully covered by Rabri (Malai).
• Sprinkle 1 teaspoon green cardamom powder all over the Rasgullas from the top. Now it is ready for serving.

4) Recipe of Rasmalai With Milk Powder/ Recipe of Rasmalai Using Milk Powder

• To prepare Rasmalai very fast in a short duration, you can buy ready-made Rasgullas from a shop.
• In a pan, take half tin milkmaid and boil it in a low medium flame burner. When it gets warm, then add 100 grams milk powder to it and stir till the milkmaid & milk powder mixture gets very dense.
• Then like previously mentioned step let the dense milk get cooled in room temperature and add essence in it and mix the whole preparation nicely and divide it into 2 equal portions. 1 portion of this is kept in a serving bowl and the other portion is kept in a pan.
• The Rasgulla is squeezed gently and then dropped in milk powder and milkmaid mixture kept in a serving bowl.  Next spread the other half portion of milkmaid & milk powder mixture, over the top of these Rasgullas, so that they get covered by this viscous liquid. Sprinkle cardamom powder evenly from the top. The Rasmalai is now ready to be served to your guests.
• Cold Rasmalai is much tastier than normal Rasmalai, but it is an individual’s personal choice, as to how to take it. Hopefully, our description of Recipe of making Rasmalai would help you prepare this sweet dish easily at home.