HOW TO MAKE RASMALAI AT HOME

Name: HOW TO MAKE RASMALAI
Cook time: 50 min
Ingredients: 3 Cups Whole full-fat milk; 1 Cup Heavy whipping cream; 1/2 Cup Sugar; 5 Cardomon pods, crushed; 1/4 teaspoon Saffron Strands; 4 Cups Whole full-fat milk; 2 Tablespoons Vinegar; 1/4 Cup Water; 7 Cups Water; 1 Cup Sugar; Crushed or sliced unsalted almonds; Crushed or sliced unsalted pistachios; Strands of saffron; Edible silver foil

WHAT IS RASMALAI?

Rasmalai is a classic festive delicacy that is very popular in South Asian Cuisine. This dessert is actually a Rasgulla only it’s soaked in a sweetened cardamom milk. Both are sweet but Rasmalai is very creamy and light in texture and fragrant. It’s made from curdling whole milk to make cheese, which is the first component. The cheese is drained and kneaded then shaped into small discs. These cheese discs are boiled in sweetened water to double in size and to change the texture of the cheese. Finally these Rasgullas are soaked in sweetened and cardamom scented milk and heavy cream that has been simmering, this is called Rabri. Rasmalai is definitely enjoyed chilled with a variety of crushed nuts.

This recipe is a 3 step process. If you get this recipe right by following all the details I promise you it is so worth it. There is nothing quite like making fresh Rasmalai at home. You are going to be impressing yourself and your guests when you make this.

What I like to do is start by making sweetened milk or rabri. This takes about 25-30 minutes, so while this is simmering I work on curdling the milk and so on. I have made this many times and I am sharing all the details with you in this post.

HOW TO MAKE THE SWEETENED MILK ALSO MALAI OR RABRI?

MILK & HEAVY CREAM: You want to make sure the milk is full-fat. I have also used some heavy whipping cream for this. I used the heavy cream so I don’t have to simmer the milk for too long resulting in thicker malai. If the malai is too thick the Rasgullas won’t be able to soak the malai. By adding the heavy cream it gives the malai a good consistency in my experience. Now if you do end up using only milk you may have to simmer it a little longer.

Using a medium pot or saucepan bring the milk and heavy cream to a boil. Turn the flame to medium and let this simmer for about 25-30 minutes uncovered.

In a mortar and pestle crush the pods of cardamom. Take off skin and crush into a fine powder. Add to the milk and heavy cream. If you like a very light flavor of cardamom add the full pods and take out before serving.

In a mortar pestle add some strands of saffron with a pinch of sugar, crush to make a smooth powder. Add some of the simmering warm milk to the saffron and sugar, stir and add all of it to the milk and cream. This will give you a beautiful light yellow hue and amazing fragrance. You want to keep stirring this mixture so it does not scorch. You will start to see some cream forming on top and you just want to mix it when that happens.

After about 15 minutes the mixture will become creamy. Add the sugar, stir and continue simmering. Once this is done, turn off the heat cover and set aside.

IMPORTANT POINTS FOR THIS STEP

Do not use high flame or milk will overflow or scorch.
You don’t want this to be a thick consistency. Rasgullas will not soak up if too thick.

HOW TO CURDLE THE MILK AND MAKE CHEESE ALSO PANEER OR CHENNA?

Note: Before you start to curdle the milk, have everything ready needed for this step. Make the vinegar and water and keep it aside. Keep a large strainer over a large bowl and place a cheesecloth over the strainer.

CURDLE THE MILK

Add milk to a heavy bottom pot or saucepan. Over medium flame bring the milk to a boil and keep stirring. Right as the milk comes to a boil, turn flame off and let the milk rest just a few minutes. Add 2 tablespoons of the vinegar and water to the milk. Gently stir and you should start to see the milk curdle. It may not start curdling right away, give it a minute or so. If it’s not curdling, add a little more of the vinegar and water. Keep in mind you may or may not use all of the vinegar and water. As soon as you see the milk curdled the liquid whey that is separated has a yellowish greenish color. Strain the curdles in the cheesecloth and keep the whey aside, because you may need some of it to rehydrate the cheese when kneading.

RINSE THE CURDLES

Run the curdles under warm water this will get rid of any smell and flavor of vinegar. Wrap the curdles in the cheesecloth and begin to twist and press, to get rid of excess whey. You don’t want to completely get rid of the whey because you need some moisture or the curdles will be too dry. Apply medium pressure as you are twisting and once you see no more whey dripping that should be good.

KNEAD THE CURDLES

Now you are going to start kneading these curdles. Transfer to a flat tray and start to knead until the curdles are smooth and soft like a dough. Do this by using the inside of your palm, press and smear against the surface, fold it back into a round ball and repeat. You will start to notice it won’t be grainy in texture, but very smooth and pliable. If you are noticing it’s a very dry dip your hand in the liquid whey and knead. This will bring back some moisture.

SHAPE THE CURDLES

Shape into 1 log or 2 same size logs to give you anywhere from 12-16 portions. Keep in mind once these are boiled they do double in size. Take each piece and make it into a round ball and flatten into discs keeping it crack free and not too thin. Once all are shaped, keep covered with a damp cloth.

BOIL IN SUGAR WATER

Bring the water and sugar to a boil in a wide pan. Carefully add all the cheese balls and let them boil for about 10-15 minutes. These will double in size. You can flip them carefully once while boiling. Once they have doubled in size turnoff the flame.

SOAK RASGULLAS IN SWEETENED MILK

Now these cheese discs need to be soaked in the sweetened milk the rabri we made earlier. Carefully remove each piece using a spoon. Gently press out any excess water using the back of another spoon. It’s best to use a deep dish, and place all the cheese discs in a single layer. Slowly pour the warm sweetened milk all over so all the pieces are fully covered. Cover the dish and once cool enough refrigerate overnight for best results. You want the malai to completely soak into the center of each piece.

GARNISH & SERVING

Rasmalai is best when it is served chill. It looks absolutely beautiful served on a platter. Top with crushed or sliced unsalted almonds and pistachios. Add some strands of saffron and some dry rose petals. To really elevate the presentation of this dessert is to add some edible silver or gold foil.

MAKE AHEAD INSTRUCTIONS

Rasmalai is perfect to make ahead because it needs that chilling time. But I have not attempted to keep the curdled cheese refrigerated before boiling. If I do that I will certainly update here.

SHORTCUT TO THIS RECIPE

A shortcut for this recipe would be just to make the sweetened milk or rabri. Purchase rasgullas and gently squeeze out the sugary syrup and add to the rabri. Refrigerate overnight to give it enough time to soak up the sweetened milk.

LETS GO OVER SOME OF KEY THINGS TO REMEMBER WHEN MAKING RASMALAI

Careful not to scorch the milk making sweetened milk or when curdling the milk.
The sweetened milk should be a thin consistency after simmering.
Let the milk rest for a few minutes before adding the vinegar and water to curdle.
Gently stir as the milk curdles to prevent tough curdles.
Drain right away as milk curdles so it does not continue to cook.
Rinse the curdles in warm water to prevent temperature shock.
Curdles should not have too much moisture or too dry.
Knead until the curdles are smooth, pliable and soft.
Boil until doubled in size.
Chill overnight for the best texture and flavor.

MORE DESSERTS TO TRY

Delicious chocolate cake

Seviyan (Vermicelli Pudding)

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