Rasmalai Recipe | Bengali Rasomalai Recipe | Quick Soft Rasmalai | How To Make Rasmalai | Foodworks

Foodworks,
Rasmalai recipe, very traditional Indian sweet recipe, mostly served as Indian dessert in many occasions and festivals originally from Bengali cuisine, It called as Bengali Rasomalai recipe, ras malai recipe, rasamalai recipe. Bengali milk sweets recipes are popular across Indian sub-continent and beyond, and particularly Rasmalai and Rasgulla recipes are everyone's favorite. Making Rasmalai is not so complex, simple and easy recipe, there is few differences based on the methods chef follows, halwai style recipes, traditional sweet recipes and etc. Here I shared the halwai style rasmalai recipe.

Making of Rasmalai and Rasgulla are similar until the process of cooking chena in sugar syrup, but rasmalai have to go one step extra to prepare the thick milk to soak with perfection. Rasmalai recipe is the three step process, curdling the milk to make chena or paneer, and cooking the chena balls in boiling sugar syrup, then resting them in thickened milk or rabri or ras.

Rasmalai Chena: Rasmalai chena recipe, milk is boiled and curdled by few drops of lemon juice, then draining the water from the curdled milk, the solid part is called the chena or paneer. Then chena will be mashed until becomes smooth to prepare soft rasmalai. Make rasmalai shaped balls from chena and drop into boiling sugar syrup until rasmalai perfectly cooked.

Rabri in Rasmalai: Sugar syrup cooked rasmalai balls then dunked in saffron cardamom flavored thickened milk and chilled before serving. To make ras in rasmalai, boil the full fat milk until thicken moderately, then add saffron and cardamom to flavor it.

Rasmalai soaked in the flavored cream milk, turned into the delicious yummy dessert that melt in your mouth. Just garnish with pistachios, almond nuts to make the rasmalai to next level tasty dessert of all time, sure everyone in the family love this rasmalai recipe.

Let's see how to make Rasmalai recipe at home.
Ingredients:

Milk 1 1/2 Liter
Lemon juice 2 Tbsp
Water 1/4 Cup
Maida (All purpose flour) 2 Tsp

Sugar syrup:

Sugar 2 Cups
Water 5 Cups

Milk 3/4 Cup
Saffron (A pinch)
Cardamom 3 (Powdered)
Sugar 3 Tbsp
Almond & pistachios (Chopped)

1.Cracky rasmalai
If the chena is too dry, it will result cracked rasmalai. So while making dough, if you feel the chena is too dry, sprinkle some water and make smooth dough that holds shape.

2.Melting in sugar syrup and Rubbery rasmalai:
There are 2 reasons for this.
*Over kneading: Do not overknead the dough. Do not knead dough until it starts leaving ghee. Knead the dough for 5 minutes or until the dough become lump free and smooth.
*Too much water (Sticky dough): If the dough is too sticky (too much water in dough), rasmalai might melt in sugar syrup.

3.Shape:
*Vessel shape: Cook chena balls in a vessel that has enough space for the chena balls to roll boil and expand.

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Click the Link below for the tasty Rasgulla Recipe | How To Make Rasgulla | Bengali Sweets | Easy Sponge Rasgulla Recipe | Foodworks
https://youtu.be/4cnwto_us0Y

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