Best rasmalai recipe ever

here’s a delicious recipe for homemade rasmalai:

Ingredients:

For the Rasgullas:

• 1 liter full-fat milk
• 2 tablespoons lemon juice
• 1 cup sugar
• 4 cups water

For the Ras:

• 1 liter full-fat milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• Chopped nuts for garnish (pistachios, almonds)

Instructions:

1. Making the Rasgullas:
   • In a large pot, bring the milk to a boil. Once it comes to a boil, reduce the heat to low and add lemon juice gradually while stirring. The milk will curdle and the whey will separate.
   • Turn off the heat and let it rest for a couple of minutes.
   • Strain the curdled milk through a muslin cloth or fine sieve. Rinse it under cold water to remove any lemony flavor.
   • Gather the cloth and squeeze out excess water from the chenna (milk solids).
   • Knead the chenna until it forms a smooth dough-like consistency. Divide it into small portions and roll them into smooth balls.
   • In another pot, add sugar and water and bring it to a boil. Once boiling, gently drop the chenna balls into the sugar syrup.
   • Cover and cook for 15-20 minutes on medium heat. The balls will double in size.
   • Remove from heat and let them cool in the sugar syrup.
2. Making the Ras:
   • In another pot, bring the milk to a boil. Then, simmer on low heat, stirring occasionally, until it reduces to half its original quantity.
   • Add sugar, cardamom powder, and saffron strands (if using). Stir well and continue simmering for another 5-10 minutes.
   • Once the rasgullas have cooled, gently squeeze them to remove excess sugar syrup and add them to the reduced milk (ras).
   • Let them soak in the milk for at least an hour in the refrigerator.
3. Assembling:
   • Garnish with chopped nuts before serving.

Your delicious homemade rasmalai is ready to be enjoyed!

FAQs

• Why is my rasmalai rubbery?

• Rasmalai can turn rubbery if the chenna (cottage cheese) is over-kneaded or if it’s cooked for too long in the sugar syrup. Over-kneading can result in a dense texture instead of the desired softness. Additionally, cooking the chenna balls at too high a temperature or for an extended period can cause them to become rubbery. Ensure gentle handling of the chenna and careful monitoring of cooking times to achieve the perfect texture.

• What are the main ingredients of rasmalai?

• The main ingredients of rasmalai include milk, sugar, cardamom, saffron (optional), and chenna (cottage cheese). The chenna is formed by curdling milk and separating the whey, which is then kneaded into dough-like balls and cooked in a sugar syrup. These soft chenna balls are then soaked in a creamy, flavored milk mixture to create the delectable dessert known as rasmalai.

• Why is my rasmalai not spongy?

• A lack of sponginess in rasmalai can be attributed to several factors. One common reason is the chenna not being kneaded properly, resulting in dense, compact balls instead of light and airy ones. Additionally, insufficient cooking time or inadequate leavening agents can lead to a lack of sponginess. Ensure thorough kneading of the chenna, proper cooking techniques, and adequate resting time to achieve the desired spongy texture.

• Is rasmalai healthy or not?

• Rasmalai, like many desserts, is indulgent and contains ingredients such as sugar and full-fat milk, making it high in calories and fat. However, it also provides some nutritional benefits, including protein from the cottage cheese and calcium from the milk. Moderation is key when enjoying rasmalai as part of a balanced diet. Opting for reduced-sugar versions or smaller portions can help make it a healthier choice.