Switch off the flame and let the balls be like that itself without any disturbance for 15 mins. Now just knead the paneer for another 4 to 5 mins by the clock. Keep scooping it back to togather and knead more. Amazingly Smooth, soft and spongy paneer balls dunked in a rich and sweetened milk; Rasmalai is a Majestic Royal Indian dessert that would grace any occasion and be the star of the PARTY!!! Meri wife nay ghar par banaya. Place a muslin cloth on top of it to strain the paneer (image 13-14). I like kesar version. The chena is then mashed till it becomes smooth. My paneer balls disperse in sugar water, can you please guide me on this? Chill in the refrigerator overnight or for 5-6 hours. Allow the paneer to soak the milk before serving for a minimum of 4 hours in the refrigerator. Stain immediately though. My paneer balls remained dense and hard and did not get cooked in the water. 10. Milk Based Desserts like Kheer, Rasmalai etc need to be refrigerated unlike the regular pedas or burfi. Have you got any vegan Rasmalai recipe? Also, the rasmalais almost tripled in size within 10 min in the sugar water. Ensure that there are no cracks. Everyone has a different experience.. may be you can give both the methods a try and see what works best for you.. We squeeze the water out of rasgullas so that it has space to absorb the milk in which it will be dunked in it later. 9: Once the balls are cooked, let them cool down to room temperature. If you like this quick and instant rasmalai, you might also like Mango Coconut Burfi, Carrot Coconut Kheer, Basundi with condensed milk, 7 Cups Burfi. 4: Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down. Its been so busy day today and finally got time to complete the post. Now divide it evenly into 19 balls. I found your recipe just in time for Diwali celebrations that we are doing with a close set of friends tomorrow. firstly, always and always use fresh full cream cows milk for better result. that is the reason why we do that step.. try both ways and see what works for you . Remove rasgullas from the syrup one at a time. Add again and mix. Rinse it under tap water so that there's no trace of lemon juice in it. Rasmalai is my favorite Indian sweet by miles. Stir and let it cool completely. I have two questions. Why does it break? Thanks for this lovely and yummy recipe…. It comes with practice, the right stage where you need to stop. Drop it one by one. 1. I prefer not to waste food, but I had too much fluid and so the balls broke up in the sugar water I like to flatten the rasmalai at this stage rather than flattening them in the beginning. So, moisture content is the key to make … TIPS FOR SOFT RASMALAI: Use full cream/whole milk to make rasmalai and check that it is not UHT (Ultra High Temperature Pasteurized). Just add a small amount of diluted vinegar mix to the milk. Take the balls squeeze out the water gently from it and then add it to the prepared ras (images 44 - 46). Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. I have made this Indian dessert before; not exactly like the traditional ones but a different malai sandwich with so many components and plating - Malai Sandwich with Kesar Mousse and Cardamom Crumble. The chena are soft but I think I must have overcooked the milk as it reduced drastically and is now hard. Knead like the way you can see in the video. Overwhelmed and don't know where to start from let me guide you in this journey of HOME BAKING!!! I feel they get cooked evenly in the sugar syrup when the balls are round in shape. Best wishes. Point 7 - Do not leave the paneer in the whey for long, Point 8 - The paneer should be crumbly and yet a little moist once it has been allowed to drain. Refrigerate before enjoying delicious Rasmalai. 2: Don’t curdle the milk as soon as it comes to a boil. Do remember to scrape the sides of the pan as that is where the malai gets stuck to (image 3). Mix and switch off the flame. Take out the cooled down rasmalai balls from the fresh water bowl. Manali ji your recipe is awesome. They are always done by 15-17 minutes so you can skip this step if you want. That sounds great.. Rasmalai or 'Rosomalai' (in bengali )is a very popular Bengali sweet, now it is also popular not only in India but also in Pakistan and Bangladesh. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. You cannot leave it at room temperature for long. Required fields are marked *. Cover with a lid and let it soak for a couple of hours. To avoid the rasgullas (paneer balls) disintegrating in the boiling water, one must avoid washing it once it has been strained out and ensure that the paneer is hanged for a sufficient time for it to dry a little bit but still remain moist and NOT WET. Sorry about that. Thank you for quick response Manali … I will make kheer instead & will try again to make Rasmalai ☺️. The biggest problem that people face while making rasmalai at home is that the rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your mouth – that’s when you know you have made the perfect rasmalai. Thank you for sharing Enjoy, Hello ma’am Thank you so much for this recipe. You can also freeze it in a freezer safe container for about 1 month. Rasmalai is a very traditional item and one which is my own favorite. Refrigerate before enjoying delicious Rasmalai. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer. I have shared how I make it and it comes out perfectly for me every time. 8: If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. Do not use the ready made cardamom powder that we get in stores, it doesn’t have the same taste as the real one. Trust me this is the easiest part of the whole recipe. Stir the milk in regular intervals as you do not want the milk to burn at any cost (image 3). Allow it to release its flavour. In a heavy bottom pan, boil 500 ml of milk. I hope these 10 tips help in making you the perfect soft rasmalai at home. This amazing rasmalai preparation has its origins in Orissa and is translated as nectar cream in the Urdu. A tip here that My Mom had shared with me was to add just a pinch of sugar to it and that way it becomes super easier to grind the pods in your mortal pestle. i have added cornflour and kneaded completely, try keeping it in fridge and then try again after few hours. This time I followed your recipe for rasamalai as my usual method always ends up with the balls being a bit hard and chewy. I have tears of joy, I can literally imagine you doing a little dance.. haha.. Wish I could share a picture here !! Prepared with tender, spongy mini cottage cheese balls or mini rasgullas dunked in a flavored rich creamy base or malai, this Indian dessert will sweep you off your feet with it’s immaculate creamy dreamy taste. Not giving much time to cook in the milk. Note: Don’t squeeze the chenna completely and make it completely dry which makes your rasmalai ball hard enough. Just strain it out. did you use cornstarch? These easy recipe allows you to make Rasmalai at home in just 30 minutes - no curdling, draining or kneading required! The recipe is for 1 liter of milk. Rasmalai Recipe | How to make Rasmalai soft Special delicacy to delight up your festivities, here is a bowl full of mouth drooling Kesar Rasmalai. Give it a round shape and then flatten it out by gently pressing in between your palms. But, is this normal for the Rasmalai (and even the Rasgullas) to become hard when refrigerated? Take it out on to the plate and knead for another 4 to 5 mins by gently pushing it using the heels of your hands. Mix. I will definitely refer your channel for other recipes. Also the balls soak the milk and all flavored get intermixed well in 8-10 hours. Allow the milk to curdle completely and only then strain.3. Put the pierced paneer balls into it. I think you should clarify. Adding rasmalai balls in cold milk and then cook it to get a rise. Subscribe to our newsletter and Youtube channel. Then pulsed in mixer for 3 tyms and started kneading. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I got only 8-9 balls because I was trying to make big rasmalai balls. furthermore, i would like to share few tips and tricks for a perfect rasmali recipe. Keep a bowl with a strainer ready. Originating from the eastern regions of the Indian subcontinent, Rasmalai also known as Rossomalai or Roshmolai (in Bengali), literally translates to Ras meaning Juice (Milk in here) and Malai meaning the flattened cheese balls dunked in the milk. Once it’s smooth, make small balls out of it. give ample space in the pan to each ball only then they will have a nice shape, Great recipe Manali, the first time I made it, it turned out perfect. Any ideas or comments on this, in case I did something wrong? Why would this be? Your email address will not be published. Hi Arista.. Use more of the vinegar in that case.. You have to keep adding a little at a time until you get that green colour. Thanks for this recipe . Maybe she followed your recipe. I was so disappointed because the Rasmalai were hard. Thanks. If I haven’t mentioned that pot should be covered that means it wasn’t covered, there’s also a step by step picture which clearly shows that. Rather than […] I made these today and turned our simply delicious!! You can make it and satisfy all your sweet cravings. Tried it again the second time but for 50mins, it was sticky again. Mix and bring it to a boil Switch off the flame and transfer it to another bowl. Why does it become hard? Do not get disheartened that your paneer balls disintegrated in the boiling water even after following all the instructions. Rasmalai definition: an Indian dessert made from cheese , milk, and almonds | Meaning, pronunciation, translations and examples No no while cooking them for 15 min, that time only I started on high heat and they tripled in size, since the water was boiling a lot I reduced the flame a bit so they also reduced in size. ! Place a bowl with a strainer on top. This Rasmalai Recipe will help you to make the softest, spongiest rasmalai. You will get it next time! You would have to knead it with the help of your heels. Use of low fat, skimmed or tetra pack milk results a hard rasmalai. Thank you you cooked the milk more than needed, that’s why. But thoda hard ho gayee. Thank you for the very detailed explanations. This way it won't dry out. let it cool for 5 minutes only then and then curdle it, adding acid to a little less hot milk helps in getting super soft chena. I am so glad to learn that this recipe worked out so well for you.. So now that we know what rasmalai is let’s talk a bit about how you can make them perfectly at home. Point 5 - Add a little diluted vinegar mixture at a time to curdle the milk. On Medium Flame stir the milk to reduce it to around 70 percent of what you started with. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Over cooking will make them hard! After straining the chenna for about 45 mins i took and found it to be crumbling with that chipak sound! The balls will double in size by then. Also it easy to make ahead and store in the fridge making it so convenient during festivals. 3: Even though you have to squeeze out the water completely from the chena, make sure that it’s not completely dry. Note: 1. Add the cardamom powder to the milk (image 9). As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Thank you, 3rd time lucky! Maybe i could serve with some cream instead but then it would not be an authentic dish. hmm it had to be hanged more, looks like it has too much moisture. Hard Chenna for the balls, over kneading of dough or boiling it for a longer time, are some of the reasons that can make it hard. Point No. You will observe that the paneer and whey would start separating. Meanwhile combine the vinegar and water in a separate bowl and set aside. Please continue adding vinegar until you see the whey separated completely the clear indication for the same is when it turns green in colour. Do NOT add milk or water to this dough as it will make the rasmalai hard in the center. I prefer to use vinegar as it give a quick result. With 4:1 ratio, you will hardly need to add any water. Before we proceed to next step, grind some cardamom pods. Do not curdle the milk when it is too hot.2. …please help . If you like this recipe, you may also like our baked mango yogurt. Don’t squeeze the chena too hard, do leave little water,else it will become dry and resulting rasmalai balls will not be soft. Your email address will not be published. (images 24-26). To avoid the rasgullas (paneer balls) disintegrating in the boiling water, one must avoid washing it once it has been strained out and ensure that the paneer is hanged for a sufficient time for it to dry a little bit but still remain moist and NOT WET. so that happens if there is too much water in the chenna to begin with.. make sure that the chenna is dry and you knead it really well before shaping and cooking them.. if hanging the paneer does not dry them you can also place some weight on top of it to drain all the water. So you add a little, stir, then add and again stir. is there any way to rescue the Chenna if it’s too moist? Without further delay lets see how to make soft rasmalai. Put the pierced paneer balls into it. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. These soft and puffy bite sized chena balls when dipped in flavored milk make a mouth drooling dessert. 2. I've suggested my sis and mom to also try. What could be the reason. But for rasmalai just press it gently between your palms to flatten it. This space is designed in a way that anyone can bake from scratch with confidence. Hi, when I added lemon the Chenna was very very soft….so when I started to mash it it was like purée….why is that? Don't press too hard or they can crumble. 11. You are amazing, inspiring! The chenna should be soft and moist in it. Wait for the milk to go green completely and only then strain. No. Hi Rad.. 1. Point No. They don’t need to cook again. Wish I can share pic. Point No. In a wide mouth and deep pan, bring the sugar and water to rolling boil. Point No.1 : Use full cream/whole milk to make rasmalai. Your rasmalai is hard because making a good rasmalai is an art which takes practice. Mix and switch off the flame. hard is because you squeezed a lot of water from the chena, let it be a little moist and try again. My 2nd attempt and this time I used ur recipe. Again do stir in between if need be. Please avoid all that to get the most amazingly soft and spongy dessert. Keep adding till you get the green colour . On med flame, in a wide mouth heavy bottom pan, cook the 1.5 litre milk until you see steam coming out or sufficiently heated. I wanted to try a vegan recipe. And it came along like a breeze, call it a beginners luck or what no idea. 3. Mix and allow the saffrons to release all its flavour in the milk. Take out the balls from the syrup and drop them in fresh water. And that is why it is advisable to keep everything ready before starting with curdling of the milk. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Gather the muslin cloth and squeeze out the excess whey as much as you can. Can I use cashew nuts instead of pistachios? Thank you so much for that! (You would hear that chip chip sound when pressed) take it out onto a blender and using the pulse functionality pulse it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. So to serve the next day, make them a day in advance. My rasmalai turned out to be great. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. I made small balls assuming they will double in size but they didn’t double up much. The other thing is the balls don’t come out fluffy but rather flat, and advice would be welcome. Low fat or fat free will not give good results. I hope it will be of some help to the readers. The paneer balls break if the whey has not been drained out properly and the paneer still has lot of moisture content in it. Is corn flour the same thing as American corn starch? Do not curdle it when it is boiling hot, wait for 5 mins and then start adding the diluted vinegar mix to curdle the milk. Low fat or fat free will not give good results. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. Cover and keep until the sugar syrup is ready. For second batch: If you wish to cook more rasgullas or if you are doing two batches like me, Add about 5 tbsp and 1 cup of water to the remaining syrup and then wait until boils. 2. After 10 mins, when it is doubled in its size (image 41) take the lid and with feather like hands note it feather like hands in a super gently way stir the balls once then (image 42) place the lid back on lower the flame to medium and cook it further for another 5 to 8 mins (image 43). Note: 1. How do i use the disintegrated balls to make kheer? What can we do with the sugar syrup used to boil the balls? Secret 1 - Trick to make the Rasmalai creamier  Scrape the sides of the pan to get the malai and then mix it with the milk and that is how you will get the grainy texture in the milk making it even more creamier. Give a quick mix and add the sugar. Gently bring the ras to a boil. Thank u so much…the recipie turned out so perfect. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Thank you for sharing tips and tricks. 10: The milk should be warm when you add the rasmalai balls to it. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Add 2 to 3 cups of the prepared Ras to it. I usually use citric acid mixed with water to … 9. If balls didn’t double in size, maybe they didn’t have enough space in the pan. Point No. I tried this n the ras malai turn out perfet. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The recipe is so perfect ! Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking. But, once I refrigerate it, it becomes hard. Can I actually just replace the dairy milk with some Oatmilk? Drain all water from chhana. The Rasmalai balls turned out to be little hard not fluffy, they didn’t expand as much. While boiling the milk it has become very thick…its like rabri …its very thick wat is the reason? There are two parts to Rasmalai – the rasmalai balls and the thickened milk. Do not curdle the milk while it’s too hot. Rinse it under tap water so that there’s no trace of lemon juice in it. Add cornflour and start mashing the chena till it’s smooth. Trying your rasmalai recipe now. Do not alter the temperature of the boiling water by adding all the paneer at once to cook. This would take around 30 to 40 mins depending upon the type of pan used, flame in which you are cooking etc. So, do not remove the lid unless it cools completely. I’m pleased to report the balls came out perfect with your method, very soft and melt in your mouth! (image 21-22). Your recipe called for 15-17 minutes…In boiling syrup…and there is no mention of whether we should cover the pot or not. You can try adding some cornstarch or flour to it and see if you can make balls, Thanks for the wonderful recipe… You have mentioned tips that helped me understand where the rasmalai can go wrong! Store it in an air tight container for about 3 to 4 days in the refrigerator. I understand that not everyone has the time to make this recipe the authentic and traditional way. Thank you so much …. Secret 6 - If at this stage the whey is not drained then your rasmalai might break while boiling. … Hey that will help. You can thicken some milk , flavor it with cardamom and saffron, add sugar and then add these disintegrated balls to it. My preparation was just perfect though I had made it for the first time. Thank you. Mix well and again cook it for further 10 mins, do stir in between so that the milk does not stick to the bottom of the pan and burn. Let us get started with the first step which is to make the Ras of the Rasmalai. Rasmalai has been a favorite dessert these days as the kids love the combination of soft paneer balls soaked in sweetened milk and those crunchy dry fruits. (images 27 -28). you can use 2 teaspoons. Squeeze more water from chena next time. If I want to make it with 2 liters of milk, should the amount of cornflour be doubled – 2 teaspoon instead of 1 teaspoon? Thank you! rasmalai is good for 3 days, since it’s a milk based product it doesn’t have a long shelf life. After 10-15 minutes transfer the balls to thickened milk. Your palm will be little greasy. Thank you for trying and sharing your experience with us.. appreciate it . Your balls had too much moisture in them and hence they broke and got disintegrated. The balls double in size so there should be enough space in the pan for them to cook. Do not allow the milk to reduce longer. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. Point 6- Allow the milk to curdle completely and only then strain (clear indication of it is the milk turning green in colour). Garnish with chopped pistachios and few saffron strands before serving. (image 29), Simply take one portion of it roll it in between your palms to give it a round shape first. Grind the cardamom pods with a pinch of sugar to fine powder. I have a question about the amount of milk for the chena. Use a wide mouth and a deep pan for cooking the paneer balls. Malai Sandwich with Kesar Mousse and Cardamom Crumble, List of 23 Indian Sweets that can be made under 30 mins, Easy Eggless Tiramisu with Homemade Ladyfingers, DIY Smashable Chocolate Heart (Pinata Cake), No Bake Cheesecake without Condensed Milk, Eggless Chocolate Tres Leches Cake (Milk Cake), How to make Pita Bread at home like a Pro, How to make buttercream flowers on cupcakes - Part 1. I think we had a discussion about the same on Instagram too. Simply take half portion of the paneer in your mixer jar. It is a popular Bengali sweet.

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