Rasmalai banane ki vidhi | Rasmalai Recipe | Soft Spongy Rasmalai

Rasmalai is bengali/odia originated dessert.The name comes from hindi, ras meaning "Juice" and malai meaning "Cream". As name denotes its a juicy creamy mouth watering dessert which is all time favorite for many of us and will be available in all festival and functions. Rasamalai is a soft spongy dumpling soaked in malai and flavored with saffron, cardamom and nuts. Its usually served chill with nuts topping and will melt in mouth.

Its a sofisticated cousin to rasagulla originated from bengal, famous for all of its sweets.It has to be dipped in malai(milk) instead of sugar water which gives more richer taste to it. After few attempts i was able to achieve softer and juicy texture which i will be sharing with you all. If you have readymade rasagulla already you can skip the part of making rasagulla.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Rasamalai recipe - Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation,Thenkuzhal Murukku

Soft Spongy Rasmalai  | Rasmalai Recipe Cuisine: Bengal/Orissa |  Recipe Category: Dessert Prep Time:  15 mins    |  Cook time: 1.5 hr     |  Serves: 6 - 7 RASGULLA MILK - 2 LITRE LEMON JUICE/VINEGAR - 3 TBLSPN CURD/YOGURT - 2 TBLSPN SUGAR - 1 CUP WATER - 4 CUP MAIDA(PLAIN FLOUR)/CORNFLOUR - 2 TSP RASMALAI MILK - 1 LITRE SUGAR - 1/2 CUP ALMONDS - 10 NOS PISTA - 10 FEW SAFFRON - FEW

METHOD OF PREPARATION :

1.Boil the milk in a wide thick bottom kadai until the milk boils. When the milk bubbles up switch it off and add lemon juice and curd. Milk will curdle and chhena(curdled milk) will get separated.Adding curd will give more chhena (found this from experience)

2.Using a colander, filter the chhena and immediately run it in cold water. This will make the chhena soft and  lemon flavour will go from it . Hang it in a muslin cloth for about 30 to 45 mins.

3.When all the water from it has gone start.Start mixing it into dough for 10 mins until it becomes a soft.
 

4. Then make round balls from the dough. Meanwhile add 1:4 ratio of water, sugar and boil it in a pan. When the water reaches boiling point add the round chhenna in it.

6. Water heat will reduce due to chhena added to it. When water again starts bubbling add 2 TSP of plain flour water(maida) and close the lid halfway. Again after 10 mins add  the 2 TSP of flour water this allows the chhena to absorb air and become spongy. Closing the lid completely will solidify the sugar mixture its better to keep is 1/4th open or add lemon to the sugar water syrup so that it doesn't gets solidified. Totally it will take 10 mins to cook on medium flame. If you have a doubt whether rasagulla has cooked properly put it in glass full of water it should emerge and go down which means it has cooked well.

7.Take the rasagulla and strain the sugar water from it and allow it to cool.

8. Boil the milk in a thick bottom pan add saffron, sugar and cardamom powder to the boiling milk. Boil it unitl it becomes 1/3rd.  

 

9.Add the cooled rasagulla inside this mixture and cooked it for 2 more mins until milk again bubbles, so that the rasagulla can absorb milk.

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• While adding the lemon juice or vinegar have the stove in low flame, dont switch it off. 
• If the milk is not curdling add a extra spoon of lemon juice
• Cooling the chhena immediately(washing it in running water) is very important to make it soft and to get rid of the lemon flavour
• Have to prepare the dough by nicely massaging it softly, do atleast fro 10 mins. Dont use more pressure as this will make the rasagulla harder.
• While making balls from the dough dont apply more pressure. Have the dough in between your palms and make a soft ball
• Adding a flour mixture is important as it will give nice sponginess to the rasagulla
• For preparing milk mixture, you can even add condensed milk and little of milk until you get correct consistency, so that time consumed in this step will get reduced
• If you dont have saffron you can leave that step or add food colour.