How to Make Rasmalai -Rasmalai Recipe

How to Make Rasmalai -Rasmalai Recipe

How to Make Rasmalai -Rasmalai Recipe - Recipe for Rasmalai | Tips on - Find TipsRasmalai

Serving: 8-10 persons
Cooking Time: 30 minutes
Prep Time: 20-25 minutes


The Dumplings:
1 litre of milk
2 tsp of refined flour
A mixture of 5-6 tbsp of lemon juice in 1 cup of water
2 cups of sugar
2 cups of Water
1/2 tsp of cardamom powder

The Cream Sauce:
1 1/4 litre of milk
10 tbsp of Sugar
2 tbsp of sliced almonds and pistachios


Mount a cooking pot on medium heat with the milk for the dumplings in it. Heat it gradually to bring it to a boil. When the milk starts boiling remove the pot from the heat. Now add the lemon juice and water mixture to the milk (you can also use citric acid in place of lemon juice). Now stir the milk very slowly and gradually till white curd is formed on the surface of the liquid and slowly begins to separate from the whey. Use a sieve to slowly strain the liquid. Reserve the curd that is left on the sieve after washing it thoroughly by placing under cold running water.

Remove the curd (‘chenna’) to a clean cotton cloth and slowly wring the cloth to extract the water in the ‘chenna’. When done place the ‘chenna’ on a plate and knead it well to make smooth dough. Knead some more after adding the flour to the dough. Use the palm of your hands to make equal-sized small balls and set them aside in a flat plate. Be sure that there is enough space between each.

Now to make the sugar syrup combine together the sugar and the water in a pan and set it on medium heat. Bring the water to boil. When the syrup is formed add the prepared balls to the syrup and reduce flame to low. Cover the pan partially and cook for about 15 minutes. When the balls puff up remove from heat and set to cool at room temperature. When the balls have been cooled add the cardamom powder set them aside.

Now set the milk to a boil in a saucepan. When it starts to boil reduce the flame to medium. Cook till the milk turns creamy and is reduced to about half of its original amount. Stir in between so as to prevent it from sticking to the pan. Then add the sugar and let cook for about 5-7 minutes. Remove from heat and let cool. When the milk has been cooled through add the ‘chenna’ dumplings after squeezing out the syrup. Garnish with the sliced almonds and pistachios and refrigerate.

Serve chilled.

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