How to Make Rasmalai at Home | Spongy Chocolate Rasmalai Recipe
Get ready to tantalize your taste buds with a unique and delightful dessert - Chocolate Rasmalai! This fusion twist on the traditional Indian sweet combines the creamy goodness of rasmalai with the irresistible flavor of chocolate. With simple ingredients and easy steps, you can create a mouthwatering dessert that will leave everyone craving for more.
Ingredients
For making chena
- 750 ml toned milk
- 1 tbsp vinegar
- 2 tbsp water
For making rasmalai balls
- 125 gm chena
- 80 gm sugar for cooking rasmalai
For making rabdi
- 1 and ½ cup toned milk
- 40 gm desi khand for making rabdi
- 1 tsp light unsweetened cocoa powder
- Chopped nuts and chocochips for garnishing
- Chocolate syrup for decoration
- Chocolate essence optional
Instructions
Making the Chena:
- Heat 750 ml of toned milk in a saucepan until it starts boiling. Once boiled, switch off the flame and let it cool for 5-7 minutes.
- Mix citric acid in a little water and gradually add it to the boiled milk while stirring continuously.
- As the milk curdles and the whey separates, strain the curdled milk through a muslin cloth or a fine sieve to separate the chena from the whey.
- Rinse the chena under cold water to remove any traces of citric acid. Squeeze out excess water gently.
- Hang it for few minutes to drain out extra water.
Making the Rasmalai:
- Knead the chena gently until it becomes smooth and soft. Now add 1 tsp dark or light cocoa powder and knead it for few seconds again untill it mix well with chena.
- Divide the chena into small equal-sized balls and flatten them slightly. I made 8 balls out of it. You can make small or big size balls according your need.
- In a separate pan, prepare a sugar syrup by dissolving 80 gm desi khand in water. Once the syrup start boiling add the chena balls to the syrup and cook them on medium heat for about 15-20 minutes until they become soft and spongy.
- Switch off the flame and let it cool.
- Remove the cooked chena balls from the syrup and let them cool.
Making the Rabri:
- In a separate saucepan, bring 500 ml of toned milk to a boil.
- Add 40 gm desi khand and ½ tbsp dark cocoa powder to the boiling milk.
- Stir continuously on low heat until the milk reduces and thickens into a thin rabri-like consistency.
- Add a few drops of chocolate essence for an extra touch of flavor, if desired.
Final Preparation of Chocolate Rasmalai:
- Transfer the cooked chocolate flavoured chena balls to a serving dish.
- Pour the prepared chocolate-flavored rabri over the chena balls, ensuring they are well coated.
- Refrigerate for a couple of hours to allow the flavors to infuse well together and to serve chilled.
Video
Notes
1. As, I have used low fat toned milk and homemade low fat chena made with toned milk to make these lip smacking healthy dessert-chocolate rasmalai. For a rich and creamy flavour you can use whole full fat milk instead.
2. To get the soft and spongy texture the rabdi or rabri made for soaking rasmalai should not be very thick.
3. For the best taste and texture serve them chilled and keep leftover rasmalai refrigerated till needed.
4. You can add chopped nuts, choco chips or chocolate syrup for garnishing as per your taste or skip it.
5. Traditionally rasmalai is mainly flavoured with keser, cardmom, rose flavour but you can create fusion of it like chocolate rasmalai sweet recipe.
2. To get the soft and spongy texture the rabdi or rabri made for soaking rasmalai should not be very thick.
3. For the best taste and texture serve them chilled and keep leftover rasmalai refrigerated till needed.
4. You can add chopped nuts, choco chips or chocolate syrup for garnishing as per your taste or skip it.
5. Traditionally rasmalai is mainly flavoured with keser, cardmom, rose flavour but you can create fusion of it like chocolate rasmalai sweet recipe.