How To Make Soft And Spongy Rasmalai

 Soft and Spongy Rasmalai

Rasmalai is a delicious Indian dessert made with creamy milk, nuts, sugar, cardamom and saffron. In Hindi, the meaning of Ras is “Juice” and Malai means “Cream”. So Rasmalai consists of two words and it simply means something which is creamy and juicy. Rasmalai is a very popular dessert in India and on almost every occasion it is made to end your meal with some deliciousness.

INGREDIENTS:

FOR RABDI:

• Full-fat milk - 1 litre
• Sugar – ½ cup
• Saffron – few strands
• Cardamom powder – ¼ tsp
• Nuts (chopped) – 2 tbsp

FOR CHENNA:

• Milk – 2 litres
• Sugar – 1 ½ cups
• Cardamom – 3
• Water – 7 cups
• Vinegar or lemon juice – 2 tbsp

PREPARATION:

FOR CHENNA BALLS:

1. Take a big pan and add 2 litres of milk. Boil the milk and stir between the process.
2. Now add 2 tbsp of vinegar or lemon juice and stir.
3. You will notice that the milk will start to curdle and will fully separate from the water.
4.  Take cotton or cheesecloth and place a bowl under it. Now strain the excess water over the cloth.
5. Rinse the curdled milk with some cold and clean water to remove the sourness.
6. Gently squeeze the paneer or chenna and hang it for about 30 minutes.
7. Now take a big plate and gently crumble the moist paneer.
8. Knead the paneer gently and use your palms to do it.
9. Knead it until the paneer will turn smooth and soft without any cracks. NOTE: do not over-knead.
10. Take a small-sized ball from the dough and prepare crack-free balls. Flatten the balls with the help of your palms.
11. Cover the paneer balls with a moist cloth and keep them aside.

FOR MAKING RABDI:

1. Take a large kadhai and add 1 litre of milk with a few strands of saffron.
2. Boil the milk and stir between the process to avoid burning or sticking to the pan.
3. Boil the milk until thickens slightly.
4. Add ½ cup of sugar and continue to cook.
5. Make sure the milk is not very thick otherwise the chenna will not be able to absorb the milk properly.
6. Now add ¼ tsp cardamom powder and 2 tbsp nuts and mix well.

PROCESS:

SUGAR SYRUP BOILING:

1. Take a large vessel or pot and add ½ cup of sugar, 7 cup water and 3 cardamoms.
2. Stir until the sugar dissolves completely.
3. Boil the water for about 5 minutes until the sugar syrup is slightly sticky in texture.
4. Keep the flame on high and drop the prepared paneer balls one by one into the syrup.
5. Boil and cover until the size of the paneer balls doubles.
6. Paneer balls are ready. Keep it aside.

SOAKING RASMALAI  IN RABDI:

1. Take the cooked chenna balls one by one and squeeze off the excess syrup.
2. In a tray, place them nicely and pour the preciously prepared rabdi.
3. Rest it for about 2-3 hours until the rasmalai is fully soaked.
4. Garnish with some nuts and enjoy this soft and spongy rasmalai warm or chilled.

CONCLUSION:

Rasmalai is a very popular Bengali sweet which is loved by all. These Soft and Spongy Rasmalai is a creamy and mouthwatering dessert that melts in your mouth perfectly. It is something which you can’t deny if you are craving something sweet. This is the perfect dessert for any occasion. Make this absolutely delicious Indian dessert and impress your loved ones.