Traditional Rasmalai Recipe

Total Time: 60 minutes

Cuisine: Indian

Ingredients:

  • cashew nuts
  • rabdi
  • saffron strands
  • rose water
  • water
  • sugar
  • almonds (badam)
  • sooji (semolina rava)
  • chenna

Instructions:

  • To 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
  • Take 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
  • Divide 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
  • Meanwhile, 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
  • When 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
  • Cover 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
  • Turn 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
  • Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai
  • Keep refrigerated for 3-4 hours
  • After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve
  • Serve 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