Traditional Rasmalai Recipe

Name: Traditional Rasmalai Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Cuisine: Indian
Ingredients: 1 cup Chenna (1-1/2 cups Chenna (Homemade Cottage Cheese) — up to 0.5); 1 tsp Semolina (1 teaspoon Sooji (Semolina/ Rava)); 3 cup Water (3 cups Water); 2 cup Granulated Sugar (2 cups Sugar); ½ tsp Rose Water (1/2 teaspoon Rose water); 5 cup Rabri (5 cups Rabdi); ½ tsp Saffron (1/2 teaspoon Saffron strands); 1 tbsp Almond (1-1/2 tablespoons Slivered Almonds (Badam) — up to 0.5); 5 pieces Cashew (5 Cashew nuts sliced)

Traditional Rasmalai Recipe - Sweet Recipes (Indian Mithai / Indian Dessert) (Indian)

60 minIndian

Servings12

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making Traditional Rasmalai Recipe, get all the ingredients ready. Make sure that the chena or paneer should is not too much moist or be too dry.
2Take all the chenna on a plate and add sooji to it and knead for about 5 minutes. Reason to add semolina is to help it act as a binding agent. Knead it well with your palms for 5 to 6 minutes to get smooth texture. This kneading process is very important and it decides the texture of rasmalai.
3Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Prepare all the rasmalai patties in this way. Keep in mind that the rasmalai patties will expand in size while cooking.
4Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat. Mix and continue stirring the sugar syrup until it will be dissolved.
5When the sugar syrup will start to boiling. ..drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan. The size of the rasmalais will be doubled on cooking in sugar syrup.
6Cover the vessel with lid and cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
7Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool. After cooling down you can press the rasmalai patties in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them.
8Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai. Keep refrigerated for 3-4 hours.
9After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve.
10Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home.