Rasmalai Recipe

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Rasmalai Image 

Ingredients for Rasmalai 

1/2 liter Milk
1 tsp all purpose flour
2-3 tbsp Citric acid dissolved in water or lemon juice 
(Dissolve 1/4 tsp citric acid in 1/2 cup water or lemon juice)
1 cup Sugar
1 cup Water
1/4 tsp rose essence or cardamom powder
For Cream Sauce of Rasmalai 
3/4 litre Milk
5 tbsp Sugar
Sliced Almonds and Pistachios to garnish 
 
How to make Rasmalai 

1. Heat milk in a pan and bring it to boil. Remove from heat. 
 
2. Add citric acid or lemon juice. 
 
3. Stir slowly and gently until white curd forms on the surface and separates from whey. 
 
4. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. 
 
5. Knead chenna to make smooth dough. Add flour and knead again. 
 
6. Make small balls of equal size (6-7) of the dough and keep aside. 
 
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. 
 
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. 
 
9. On cooling, add rose essence. Keep the cheese dumplings aside. 
 
10. Boil milk in a heavy base saucepan. 
 
11. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy(almost half). Stir occasionally       to prevent its sticking to the bottom of the pan. 
 
12. Add sugar and cook for 5 minutes. Switch off the heat. 
 
13. Let the sauce cool. On cooling, add the cheese dumplings (squeeze the syrup). 
 
     Garnish Rasmalai with the sliced dry nuts. Refrigerate and serve Rasmalai chilled.