One of the tastiest Bengali desserts is Ras Malai , which consists of small discs of paneer which is also called as chhena or chaana added into thickened creamed milk. It is similar to Rasgullas. Rasgullas are soaked in sugar syrup , while Rasmalai is soaked in sweet and flavorful thick milk.
Ras Malai , where Ras means Juice and Malai means Cream is an easy sweet to prepare, just that for condensing the milk is little time consuming. But the output is worth it.
This is one of the best Indian Festival recipes , which you can prepare well ahead and refrigerate.
So let us see how to make rasmalai, where every bite will melt in your mouth.
- 4 1/4 Cups(1 Litre )Full Fat Milk for Chenna
- 3 Cups(700 Milliliters) Full Fat Milk for Rabri
- 2-3 Teaspoons Lime Juice or Vinegar
- 3/4 Cup (173 Grams) Granulated white sugar for Sugar Syrup
- 1/2 Cup (115 Grams) Granulated white sugar for Rabri
- 3 Cups of water
- 1/2 Teaspoon Cardamom Powder
- Handful of small pieces of nuts of your choice
- 7-8 Saffron strands / Kesar
Method to prepare Rabri:
Boil 3 Cups of milk in a heavy bottom cooking pot on medium high heat .
Once it comes to boil, add saffron strands and 1/2 cup sugar.
Keep cooking on medium heat , stirring in between . Don’t make the flame high , as the milk might overflow.
Keep cooking until the milk gets reduced to half and forms nice and little thick rabri. This will take about 25 to 30 minutes.
Keep aside and prepare chenna.
Method to prepare Paneer/Cheena:
While rabri is cooking , in the other cooking pot, pour 4 1/4 Cups of milk and let it boil. .
Once it boils, add lime juice or vinegar and the milk will get curdled.
Keep stirring till the milk is completely curdled.
This will take around 10 minutes.
Once the milk is curdled well, add few ice cubes in it and then switch off the stove.( This keeps cheena soft).
Take a muslin cloth or any thin kitchen cloth and drain it.
Wrap the cheena well in the cloth by bringing all the sides together. Tie the cloth around it as shown above . Squeeze a little and hang it up somewhere for about 35 to 40 minutes so that all the whey gets drained .
After about 40 minutes, untie the cloth and remove cheena out. Knead it for about 2 minutes and make small marble size balls.
Flatten these balls into disc shape. If you see any cracks on the sides of these disks, fill it up by pressing a little.
You will get around 12 disks.
Method to make Sugar Syrup:
Add 3/4 Cup (173 Grams) Granulated white sugar in 3 Cups of water and keep it on medium high heat.
Once water starts bubbling, add cardamom powder.
Let it boil completely.
Once you see syrup has started boiling rapidly, slowly release above prepared cheena discs into it.
They will slowly double in size.
Let them cook in syrup for about 5-8 minutes.
Remove discs one at a time using a spatula and squeeze a bit using spoon, to remove extra syrup.
Lets Assemble Rabri and Paneer discs:
Slowly drop the discs in the prepared rabri.
Add some nuts pieces like pistachio or almonds and simmer on low heat for just a minute.
Don’t cook too much otherwise, they might break .
Enjoy your Rasmalai chilled or at room temperature.
Check out other Indian Festival Recipes:
- Baked Karanji & Modak
- Mysore Pak
- Nutty Wheat Ladoo
- Coconut Mewa Ladoo
- Til Gud ke Ladoo
- Sugar Free Besan Ladoo
- Ragi Almond Ladoo
- Rava/Sooji Ladoo
- Kurmura Ladoo
- Instant Poha Chivda
- Kaju Katli
- Quick Mango Kalakand
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