Friday, January 18, 2019

How To Make Rasmalai At Home 2019

How To Make Rasmalai At Home 2019

Rasmalai, also known as Rossomalai, is a dessert originating from the Bengal region in the eastern part of the Indian subcontinent. The name ras-malai is the Hindi cognate which comes from two words in Bengali: rōś, meaning "juice", and mālāi, meaning "cream."
It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das. The Angoori Ras Malai is a modern variation of Rasmalai popular Bengali sweet dish. In this dessert, the paneer or whey is made into small round balls the size of grapes (that is why the name Angoori).

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Delicious Rasmalai At Home


  • Milk powder 1 cup ( Nido or any full cream powder milk)
  • Oil 2 tablespoons
  • 1 Egg

Ingredients For Milk Syrup: 

  • Fresh milk 1-1/2 kg
  • Sugar 6 tablespoons or to taste
  • Green cardamom 2 to 3

For Garnishing:

  • Pistachio 12 to 13 finely diced
  • Silver leaves 2 or 3


For Milk Syrup:
Boil milk and add cardamoms into the milk and cook on low flame until reduce to 1 kg.
Add sugar according to your taste and turn the flame lower and make rasmalai balls.

For Rasmalai:
In a large bowl add powdered milk with soda bicarb mix slightly by spoon.
Now make approx 9 to 10 balls quickly.
High the flame of milk and add all balls let cook to rise.
Keep the flame high to low and low to high till balls rises for 4 to 5 minutes.
Let cool and dish out  rasmalai sprinkle pistachio and decorate with silver paper.
Refrigerate for 5 to 6 hours and serve.

Note: Avoid airy place while kneading dough otherwise dough will become dry and hard.
Immediately add rasmalai balls into milk.
Do not put rasmalai balls on colored plastic or on newspaper etc to avoid color change.
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