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May 092010
 May 9, 2010  Posted by at 12:59 am  Add comments
Just because you are having a party, doesn’t mean that you can’t have dessert. Everybody loves something sweet. Only four ingredients go in here; but there’s something delectably, exquisite about it, something like a pearl quality. I know some people who get comfort from eating Rasmalai straight from the fridge. Instead, I served my dinner guests last Saturday, something warm, something comforting, and not the cold stuff.
Rasmalai is made from Cottage or Ricotta Cheese soaked in sweetened, thickened, creamy Milk. Now I pass unto you this yummy recipe to cook, share and enjoy. Caution! You must not make this in a hurry.
As Rasmalai is an extension of Rasagulla / Roshogulla; the initial process of preparing the Chenna / Cheese is the same and is available on my Rasagulla recipe.
Things You’ll Need:
  • Chenna / Cheese – 260grams
  • Water – 150ml
  • Sugar – 200grams or to taste
For Milk base:
  • Organic Milk* – 750ml
  • Sugar – 50grams
  • Cardamom – ½tsp powdered
  • Almonds – 25grams
Yield – 10
Golden Touch Preparation[60 minutes]:
  1. Divide the dough into 10 equal portions.
  2. Instead of making balls of the Chenna (like Rasgulla); make a circular flattened shape like a mini Burger.
  3. Bring Water and Sugar to boil in a 24cm diameter, deep non-stick stock pot. Add the raw Rasmalai, boil for 20-25 minutes on high flame, and you will see them increasing up at-least three times it’s original size.
  4. Remove from flame. Allow to cool.
 For the Milk base:
  1. While the Rasmalai is getting cooked; in a separate non-stick pan, boil Milk.
  2. Lower flame and allow to reduce and thicken to one-third the original volume. Stir frequently to prevent from sticking to the bottom. This process will take about 30 minutes.
  3. Add Sugar to the Milk. Add Cardamom powder. Stir on for 2 minutes.
  4. Lightly squeeze the Water out of the cooled Rasmalai. Add this to the lustrous, smooth and creamy Milk. Allow to remain on low flame for 5 minutes.
Golden Touch Service:
Serve your warm, intensely aromatic-Cardamom scented Rasmalai, garnished with chopped Almonds.
*I always use Organic Milk as normal Milk tend to be treated chemically, therefore does not curdle on adding curdling agents like Yoghurt / Lime juice / Vinegar etc. (this is as per my trails in UK; in other countries it might differ).

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  16 Responses to “Royal Rasmalai – Simply Irresistible”

  1. Droolworthy……
    Yummy Yumm…….

  2. Wow! Looks irresistible.

  3. thanks so much divya. do keep comming back.

  4. First time here You have a lovely blog.. Hats off you your patience…Following you.
    Do drop sometime in my blog when u r free…

  5. Rasmalai looks delicious… and you have explained the process very well.. and one more thing your title pic looks really good…

  6. First time here You have a lovely blog. Read your last post also (Rasagulla). Being a bengali I love this delicious dessert. Hats off you your patience…Following you.

    And thanks a lot for being in my friends list. Would love to see you there

    Hamaree Rasoi

  7. Olá;
    Hummmmmm delicia!

  8. wow the extension of rasagulla -rasamalia looks delicious..

  9. Wow Abraham, Who can say No to these Royal Rasmalai…As the name suggested they do look SIMPLY IRRESISTIBLE… Thanks for visiting my blog and for ur kind words. I love ur space and especially loved reading ur profile..

  10. Rasmalai is my favourite sweet but I am ashamed to admit that I have never made it. This recipe looks easy to follow so I will have a go at making it one day.

  11. Hi! This is a very easy but tasty recipe for something that people normally perceive as difficult. Thanks for sharing! :)

  12. thanks saswati .. i believe u r here the 1st time..do pls come back

  13. Abraham the rasmalai looks so inviting!

  14. Oh my favorite rasmalai. delicious:-)

  15. hi abraham,i saw rasmalai for the first time in my life,i think is very flavoured and very good!

  16. wow..droolworthy rasmalai..Simply great…

    Kairali sisters


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