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Rasmalai

 Rasmalai 

[Cheese disc dipped in thickened milk]





Hi all,

Today I am sharing another recipe of a 'rasmalai' - a dessert made with cheese and dipped in thickened sweet milk.Its a rich,creamy dish almost resembling other Indian sweets like rasagulla.Here after preparing like 'rasagulla'- cheese balls boiled in sugar syrup ,we take it out and dip in thickened and sweetened milk. Let's see the recipe then.


Ingredients 

Full cream milk - 1 & 1/2 Litres

Vinegar - 1 tbsp ( to prepare cheese)

Sugar - 1  cup + 1/4 cup

Refined flour/ Maida - 1 tsp

Dry fruits for garnish

Water - 5 cups


Ras for rasmalai -Thickened Milk

Boil 1/2 L milk in a utensil. 

Add finely chopped almonds,pistachios or dryfruits of your choice. 

Add a pinch of kesar or turmeric for the colour.

Once the milk is boiled for ten minutes then add 1/4 cup sugar

Let the milk simmer for five more minutes.

The consistency of milk must be watery only not very thick as it will help the cheeseballs to absorb the milk.

Once the sugar is dissolved well and milk is reduced to some extent ,we switch off the gas and keep the milk aside.




Cheeseballs / Rasagullas

Boil 1 L of milk

Prepare cheese/paneer/chenna (with vinegar+ water mixture)

Rub the cheese well in a plate with tip of palms.

Add 1 tbsp of plain flour / maida for making smooth balls of cheese / paneer.

Prepare flattened chenna or cheeseballs.





Sugar syrup

Boil 5 cups water and add 1 cup sugar .

Close the lid and let it boil for ten minutes to prepare a sugar syrup in a low gas flame.

The sugar must get dissolved and the syrup lightly cooked.

The consistency of sugar syrup must be watery not very syrupy or thick.

Add 2- 3 cardamons for flavour.

Preparing Rasmalai

Increase the flame of gas to high.

Add the prepared flattened cheeseballs to the boiling syrup all together.

Cook in high heat in open utensil for 2 minutes.

Then reduce the gas flame and close the lid of utensil and cook for ten to fifteen minutes more.

The chenna balls would start puffing and get cooked eventually.

No need to stir continuously as the chenna balls would be very soft and can break easily.

Once the chesese balls or chenna is cooked we strain the cheeseballs and  immediately transfer it to a bowl of ice cold water. This process will help the cheeseballs/ chenna to retain their shapes and not break.





After ten to twelve minutes strain the extra water by pressing the sponge like chenna or cheeseballs between palms of hand .

Gradually add the squuezed cheeseballs/chenna to thickened milk in room temperature. 






Let the cheeseballs absorb the milk for two to three hours.

Keep the rasmalai in fridge .Serve rasmalai chilled with some dryfruits on top to garnish.

Restaurant style rasmalai- a famous dessert of India is ready to be eaten. 



The chenna or cheeseballs are soft and melt in mouth with the sweet ,thickened milk.

The rasmalai can be stored and eaten in two days if stored properly in the refrigerator. 

Do try this recipe.

Thanks for visiting my blog.


Angoori Rasmalai recipe -:

https://sudhacooks.blogspot.com/2026/01/angoori-rasmalai.html














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