Rasmalai can be made in 2 ways.
I am sharing both the methods.
1. Original way making it from scratch – involves making chenna/paneer,
shaping to discs – boiling them in sugar syrup, condensing the milk to a
creamy texture called rabri. Towards the end dunking them in the rabri.
2. Quick easy rasmalai – use the store bought rasgulla like the
Halidram’s tin, a condensed milk tin and then just squeeze out the syrup
from rasgulla and dunk them in the simmered diluted condensed milk.
Method-1: How to prepare Rasmalai step by step
1. Making rabri, Add 3 cups milk to a heavy bottom pot (
¾ liter milk). Bring it to a boil on a medium flame. Add saffron/ kesar
and keep stirring every few minutes to prevent burning.
2. Add sugar, I used organic sugar. You can use white sugar as well.
3. Adjust the flame as desired to suit your convenience. Do not use high
flame milk may overflow the pot. Keep stirring every 2 to 3 minutes,
moving aside the malai/cream that comes on top. Switch off when the milk
gets condensed to half the quantity.
4. Make chenna, While the rabri is getting done, bring 5
cups milk to a boil in another pot for making chenna/paneer. When the
milk is boiling, then add lemon juice or vinegar.
5. Keep stirring until the milk curdles completely. If needed add more lemon juice or vinegar. Switch off the stove.
6. When you see the milk has curdled completely, immediately add ice
cubes or ice cold water. This is very important to keep the chenna soft.
7. Drain it up in a thin clean muslin cloth.
8. Wrap up the paneer in the cloth bringing together all the edges. Put
the cloth under running water, making sure the paneer is wrapped well in
the cloth. Rinse it well under the running water to remove the smell of
lemon or vinegar. Tie up the paneer in the cloth like shown in the
picture. Squeeze off the excess water. Hang it up on a hook for 45
minutes to 1 hour for the whey to completely drain.
9. At this step you must have chenna that is just moist with no dripping
water and not sticky. Knead it well for about 3 minutes. You must not
knead to the extent that chenna begins to release grease or fats.
10. Divide it to 12 equal portions. Make balls and flatten them gently.
You can also make rasgulla or chum chum. If you find the edges cracked
up, gently smoothen them. Cover and set them aside.
11. Bring 3 cups water to a boil with 1 cup sugar.
12. When the syrup begins to boil, add cardamom powder.
13. When the syrup begins to boil rapidly, add flattened discs of
chenna. Cover immediately and cook on a moderately high flame for
exactly 8 minutes.
14. The discs would have doubled in size.
15. Take out one by one and cool. Gently squeeze them in between your
palms to remove the absorbed sugar syrup. You can also do it with a
spatula and spoon
16. Add them to the rabri.
17. Add chopped pistachios, almonds and cashews. You can also simmer for
just one to 2 minutes on a low flame for the milk to be absorbed by the
discs. Do not overcook at this stage, they may break. Serve chilled.
Method-2: Rasmalai in only 10 minutes using ready made rasgolla & condensed milk !
Ingredients
12 rasgollas
1 tin milk maid condensed milk (392 grams)
2 cups milk
⅛ Tsp. Green cardamom powder / elaichi
Few saffron strands
Chopped Pistachios and almonds for garnish
Instructions
1. You can use any ready made rasgolla. Squeeze the syrup out of the
balls. Do not press them too hard, they will break. Make sure that the
syrup is extracted from the balls else they will not absorb the milk.
Set these aside.
2. Pour milk and condensed milk in a pan and bring it to a boil.
3. Add saffron and cardamom powder. Simmer it for around 5 to 6 mins so
that the milk blends well with milkmaid. Alternately, You can melt the
saffron in little hot milk and add too
4. Reduce the flame to medium. Add the rasgulla to the condensed milk.
5. Cover with a lid and simmer for a min or two. Overcooking can break them.
6. easy ras malai using rasgulla is ready in less than 10 minutes.
Garnish with nuts. You could add the chopped nuts at step 4 too.
Note: It will be sufficient even if you use ¾ th can of condensed milk
(392 gms) and 1.5 cups of milk. We have a sweet tooth, so I use up the
entire can and we enjoy the creamy milk too. So adjust to suit your
need.
