May 9, 2010 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]:
- Divide the dough into 10 equal portions.
- Instead of making balls of the Chenna (like Rasgulla); make a circular flattened shape like a mini Burger.
- 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.
- Remove from flame. Allow to cool.
For the Milk base:
- While the Rasmalai is getting cooked; in a separate non-stick pan, boil Milk.
- 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.
- Add Sugar to the Milk. Add Cardamom powder. Stir on for 2 minutes.
- 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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