Craving something sweet and satisfying? Look no further than this easy homemade Rasmalai recipe! These soft and spongy milk balls, swimming in a creamy saffron-flavored milk, are a classic Bengali sweet that's sure to tantalize your taste buds.
Boil milk in a deep pan on low flame. Keep stirring in between to avoid sticking at the bottom.
After 3-4 minutes of boiling add 2 tbsp sugar and stir well. Continue on the flame until it become 1/3 of its original volume. We do not have to thicken it much.
Now add milk powder, cardamom powder and few strands of kesar to give a nice flavour.
Lastly add 1 pinch of turmeric powder that gives a nice colour to the flavoured milk.
Now switch off the flame and keep it aside.
When cool down add kewra water into it to enhance the taste & flavour.
How to prepare chenna balls for ras malai
Boil milk in a pan on high flame and keep stirring milk until it start boiling. Take off from the flame. Wait for 5-7 minutes to cool down the milk little bit.
Now dissolve citric acid in water and start adding into the milk little by little until it curdled completely.
Strain the whey from chenna with the help of strainer and muslin cloth.
Wash chenna under running water to remove the acidic taste .
Hang chenna tied in muslin cloth for around 1 hour to completely drain off the liquid.
I got around 150 gm of chenna from 1 litre of milk.
Now spread chenna in a wide plate or on kitchen counter and start kneading with your palm till it become smooth and shiny. It will take around 7-8 minutes for this process.
To check whether it is done or not make a ball of chenna if it is smooth & without any crack you are on the right track.
Make 10-11 balls from the dough. I made 15 balls of 10 gm each from this . Flatten each ball and press it in the middle.
Now in a wide pan add sugar and water, wait until it start boiling. Then add 2-3 rasmalai balls at a time, wait for a minute and add again till all the balls in the syrup. We do so because the temperature of the syrup should not go down.
Boil rasmalai balls for about 15-20 minutes on high flame, they will become very soft and double in size.
At this point switch off the flame and let it cool down for 20-30 minutes. Then take out the balls, squeeze them little and put in the flavoured warm milk.
When it cool down completely, put in the refrigerator for at least 6-8 hours or best if do overnight and serve cold and garnish with chopped nuts.
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Notes
1. Boil milk and cool down for 5-7 minutes before adding citric acid into it. This way we get soft chenna.2. After curdling do not leave chenna in that whey water for long time otherwise it makes chenna hard.3. Wash chenna under running water to remove the acidic taste from it.4. Leftover whey water can be used in making curries, for making chapatti dough or you can drink it by adding little honey and black pepper powder in it, it is very nutritious and good for heath.5. After hanging if chenna become dry add 1-2 tsp whey water init to make it soft.6. Kneading should be done with the help of your palm or you can use the grinder jar make the job easy.7. To check if dough is ready , make a ball, if it smooth and crack free you are good to go to the next step.8. After boiling in the sugar syrup balls should be leave in the syrup until they cool down.9. Balls should be added in the warm flavoured milk.10. Leftover sugar syrup can also be refrigerated for later use in making halwa, kheer, sweet seviyan or in making tea.11.After adding balls in the flavoured milk, keep it refrigerated for at least 6-8 hours or best if overnight. That gives time to the balls to get the flavour of the milk and become fluffy and juicy in texture.
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