Rasmalai/bengali sweet/bengali sweet rasmalai

 

Rasmalai/bengali sweets/bengali sweet rasmalai recipe

Rasmalai is a Bagali sweet. It is very popular in Bengal.  It is a soft ball prepared from chenna, which is kept in a rabdi made from milk.

Rasmalai is very tasty to eat.  Today I will tell you a very easy recipe to make soft rasmalai like confectionery at home with just milk and sugar.  Apart from this, you can also learn how to make chena, paneer and rabdi at home in this recipe.

Rasmalai is also known as Rosomalai and Rasamalei.  Patience is required to make it. Only then it is made well. So let's make Rasmalai.

Preparation time:15 minutes

Cooking Time: 30 to 35 minutes

Total Time: Approx 1 hour 15 minutes

Author: Rajni Dagla

Ingredients for making Chhena

.1 liter cow's milk

,  2 tsp vinegar or lemon juice (you can increase or decrease the amount)

.1 tsp corn flour

Ingredients for making Rabdi

.1 liter milk of cow or buffalo

,  1/2 cup sugar

,  Food color yellow (if you do not have color then take some turmeric powder)

,  A little saffron (you can add if you want)

.Cashew almonds chopped (you can add if you want)

,  1/2 tsp cardamom powder

Ingredients for making syrup

,  1 cup sugar

,  3 cups water

First make chena

For this, put milk in a vessel, turn the gas on and boil the milk, when the milk boils, then turn off the gas.  And let the milk cool down a bit, then add vinegar or lemon juice to it and tear the milk.  Keep stirring the milk continuously when the milk breaks completely i.e. the milk and water separate from it, then filter it with a cotton cloth and separate the water.

Now pour cold water over the chenna and wash it with clean water 2 to 3 times so that the sourness of lemon or vinegar is removed from it.  Now tie the chenna in this cotton cloth and hang it somewhere so that all its water drains out.

Till the water drains out.  We make Rabdi. For this, take 1 liter cow or buffalo milk in a pan, now boil the milk while stirring continuously. When the milk starts thickening, then medium the flame.  We do not have to thicken the milk too much.  Keep it a little thin.  Because as the milk cools it will thicken itself.  So we just have to boil one liter of milk so much that it remains 3 fourth, while boiling, we have to add cardamom powder, saffron, food color and cashew almonds in the milk.  It will take us about 30 to 35 minutes to make Rabdi.

It has been 1 hour since the chena was kept.  All the water has gone out of it.  Now take it out in a plate.  Mash the chenna with the palm of your hand continuously for 5 to 7 minutes, if the chena seems too dry, then sprinkle a little water in it, now add 1 tsp of corn flour to it and mash it again with the palm, mash it continuously until it becomes smooth.  Lets do it .

After stirring continuously for 8 to 10 minutes, keep a little mixture of chena in the middle of your palms and give the shape of rasmalai, if cracks are seen in it, then mash it again, the more it is kneaded, the more soft and supple the rasmalai will become.

When the chena becomes very smooth, then take a little mixture of chena in between the palms of your hands and make its chena bol and flatten it by pressing it lightly with the palms. Similarly make all the bolas.

Now we make sugar syrup, for this put 1 cup of sugar in a pan and add 3 cups of water to it, we have to make thin syrup, boil the sugar syrup on high flame when the sugar dissolves completely, then put the chhena in the boiling syrup itself.  Boil on high flame for 3 minutes, now cover and cook on high flame for 10 minutes.  Flip the chena bol and cook it on medium flame for 10 minutes.  Now cook on low flame for 15 minutes, while turning it after a while.  We have cooked Rasmalai for a total of 35 minutes, turn off the gas.

Let the chena bol cool down a bit, when it becomes slightly cool, press them to remove their syrup and keep them in a vessel, now pour a little hot rabdi over them.  Soak the chhena bol completely in the rabdi, rasmalai is ready, now keep it for 2 to 3 hours so that this chena bol absorbs the rabdi well.  Rasmalai is ready, hope you would have liked this method I told.

Tips

While making chena, cool the milk slightly, then add vinegar to it, it makes chena soft.

Do not throw the water that has come out of the chena, it can be used for kneading flour or making vegetables.

Make the chenna smooth by mashing it with the back of the palm.  The better you mash the chena, the better the rasmalai will become.