Rasmalai:
Diwali/ Deepavali and Kali puja for Bengalis is this coming Sunday. Diwali means the festival of light. After Durga Puja, I like this festival very much. In abroad also Diwali is now celebrated among the people. Festival means desserts. Every region of Indian has its own specialty of sweets. Rasmalai is a very famous and scrumptious sweet I ever taste and made.
Many of my friends ask me that it is very tough to make but in my realization, if you know how to make Roshogolla then you can make Rasmalai. There are some tricks and tips which you need to follow then making Rasmalai will be very easy.
For making Rasmalai, we need to prepare milk Rabri for ras and soft disc-shaped Roshogolla for it. Always cool both the thing before combining them, Otherwise, Rasmalai will get hard. Follow my recipe it is full proof and tasted by my friends so no chance of any problem. I always prefer homemade sweets for festivals and I hope everyone will agree with me. Make Rasmalai and make your home more bright in this coming festival of light,
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Course - Dessert/ Sweet dish
Dish- Bengali
Author- Usashi Mandal
Serves- 5
Preparation time - 60 minutes
Cooking time - 45 minutes
Ingredients:
2-liters whole milk
3 cups of sugar
6 cups of water
1/2 cup lemon juice
2 cardamom pods
1 pinch saffron
2 tbsp chopped pistachios
2 tbsp chopped pistachios
2 tbsp chopped almond
1 pint evaporate milk
1 cup milk
1 cup of sugar
Method:
Step 1: Making Chana:
Follow the link to see the process of Chana:
Step 2: Making Rasmalai:
1. Place chana/cottage cheese on a big bowl. Knead it firmly for 10-15 minutes. Kneading chana is a vital point while making Rasmalai or any sweets made out of chana.
2. After 10 minutes the chana will be softer and it will come together like a dough.
3. Divide the chana dough, make small out of it and by pressing by both hands make a disc-like shape out of it. Do the same with the rest.
4. With this amount of Chana, you can make 15 Roshogolla out of it.
5. Be sure that there is no crack around the disc shape otherwise it will break in boiling water.
6. Cover disc-shaped Roshogolla with a damp cloth to prevent drying.
Step 3: Cooking Rasmalai:
1. In a big pot add 3 cups of sugar and 6 cups of water. Add crushed cardamom pods on it. Let it boil.
2. When it starts bubbling add small chana disc on it. Close the lid.
3. Cook Rasmalai for 30 minutes in high flame. Sugar syrup needs to bubble all the time when Rasmalai is cooking.
4. Switch off the flame after 30 minutes and let it cool on that pot only.
Step 4: Making Rabri :
1. In a thick bottom pan or vessel add 1 pint of evaporating milk and 1 cup of milk and 1 cup of sugar.
2. Start boiling them stirring continuously. As I am using evaporating milk after one boil it will be thick. If not using evaporating milk then you need to boil them more for getting a thick consistency.
2. Start boiling them stirring continuously. As I am using evaporating milk after one boil it will be thick. If not using evaporating milk then you need to boil them more for getting a thick consistency.
2. Switch off the flame and add a pinch of saffron strands and chopped dry fruits. Let it cool.
Step 5: Rasmalai:
After Rabri and flattened Roshogolla fully cooled then take out the Roshogolla from sugar syrup and place them in Rabri and then place them in the refrigerator for 2 hours. Decorate with chopped nuts and saffron strands. Rasmalai is ready to serve.
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