CooQ : Recipe: Rasmalai


Indian | Dessert

131 calories/serving
40 mins
Ras malai or rossomalai or Rasamalei is a dessert originating from the eastern regions of the Indian subcontinent. It is soft, spongy, cheese dumplings soaked in sweet cardamom and saffron milk. Inspired by the classic Bengali dessert, it is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.


For milk rabdi

1. Heat milk in a pan add, saffron, dry fruits to it and condense it to 2/3 of its quantity.

2. Now add sugar and cook until the desired consistency achieved , keep it aside and let it cool for a while.

For rasgullas

1. Boil tone milk and let it cool for 10 mins and then add lemon and water mix to it, stir gradually till the milk curdles.

2. Drain away the whey and wash the left over chena with cold water.

3. Knead the chenna with corn flour using palm to get a creamy texture.

4. Make small balls of the chenna using palm.

5. In a hot pan take 6 cups water with 2 cups sugar and let it just dissolve and form a sugar syrup.

6. Now add the chenna balls to it and let it cook for 10-15 minutes in sugar syrup.

7. Now after 10 mins, take some ice cubes in a bowl and add the cooked chenna to it so that it retains its shape.

8. Now squeeze the sugar syrup out of chenna and add it to the milk rabdi, keep it refrigerator and let the chenna absorb the milk rabdi.