Rasmalai is a delicious and rich indian dessert made from soft, spongy chhena (Indian cottage cheese) dumplings soaked in sweetened milk flavored with saffron and cardamom. This delicacy is a favorite during festivals like diwali and special celebrations such as weddings. Here's how you can make rasmalai at home.

Ingredients:

For Rasgullas (Chhena Dumplings):

· 1 liter full-fat milk (for making chhena)

· 2 tbsp lemon juice or vinegar (to curdle the milk)

· 1 cup sugar

· 3-4 cups water

· 1-2 cardamom pods (optional, for flavor)

For rasmalai (Milk Syrup):

· 2 cups full-fat milk

· ½ cup sugar

· 4-5 cardamom pods (crushed)

· A pinch of saffron strands (optional, for color and flavor)

· 2 tbsp chopped pistachios (for garnish)

· 2 tbsp chopped almonds (for garnish)

· Rose water or kewra water (optional, for fragrance)

Step-by-Step Process:

Step 1: Prepare the Chhena (Cottage Cheese) for Rasgullas

1. Boil milk: In a heavy-bottomed pan, bring 1 liter of milk to a boil. Stir occasionally to prevent it from sticking to the pan.

2. Curdle the milk: Once the milk comes to a boil, lower the flame and add lemon juice or vinegar gradually while stirring gently. The milk will curdle, and the whey (greenish liquid) will separate from the curds (chhena).

3. Strain the chhena: Once the milk is completely curdled, pour the mixture into a muslin cloth or cheese cloth placed over a strainer to separate the chhena (curds) from the whey. Rinse the chhena under cold water to remove any sourness from the lemon or vinegar.

4. Drain excess water: Tie the cloth and hang it for about 30-45 minutes to drain any excess water, ensuring that the chhena is firm enough for making the dumplings.

Step 2: Make Rasgullas (Chhena Dumplings)

1. Knead the chhena: Once the chhena has drained, remove it from the cloth and place it on a clean surdata-face. Knead the chhena for 5-7 minutes until it becomes smooth, soft, and pliable. The dough should not be sticky.

2. Shape the dumplings: Divide the dough into small portions and roll them into smooth balls. Gently flatten each ball into a disc shape (about 1-inch in diameter).

3. Prepare sugar syrup: In a wide pan, add 1 cup sugar and 3-4 cups water. Bring it to a boil, and add cardamom pods if you like. Once the syrup is boiling, gently drop the chhena discs into it.

4. Cook the dumplings: Cook the dumplings in the syrup on medium heat for 15-20 minutes. The discs will expand as they cook. Once done, turn off the heat and let them sit in the syrup to soak.

Step 3: Prepare the rasmalai Milk Syrup

1. Boil milk for rasmalai syrup: In another pan, bring 2 cups of full-fat milk to a boil. Once the milk starts boiling, lower the flame and reduce the milk by half while stirring frequently to avoid burning.

2. Add flavorings: Once the milk has reduced, add ½ cup sugar, crushed cardamom, and saffron strands (if using) to the milk. Stir well and let it simmer for 5-7 minutes.

3. Add nuts: Add some chopped pistachios and almonds to the milk syrup for extra flavor and texture.

4. Optional fragrance: Add a few drops of rose water or kewra water to enhance the aroma of the milk.

Step 4: Combine Rasgullas with Milk Syrup

1. Soak the Rasgullas: Once the chhena discs (rasgullas) are cooked and have absorbed the sugar syrup, gently squeeze out excess syrup and drop them into the prepared milk syrup.

2. Let them soak: Let the rasgullas soak in the sweet milk for at least 2-3 hours in the refrigerator to allow the milk to absorb into the dumplings. This will make the rasmalai soft and flavorful.

Step 5: Serve and Garnish

· Garnish the rasmalai with additional chopped pistachios and almonds before serving.

· You can also drizzle a little more saffron milk on top for added flavor.

Tips for Perfect Rasmalai:

· Fresh chhena: The key to soft rasmalai is using fresh chhena. Don't over-knead the dough; it should just be smooth.

· Sugar syrup: The sugar syrup for Rasgullas should not be too thick. A light syrup ensures the chhena dumplings stay soft.

· Milk reduction: When reducing the milk for the rasmalai syrup, ensure you stir frequently to prevent it from burning at the bottom of the pan.

· Soaking: The longer the rasmalai sits in the milk, the more flavorful and soft it will become.

Why You'll love Rasmalai:

· Delicate & Creamy: rasmalai is a delicate dessert with spongy, soft dumplings soaking in creamy, sweetened milk.

· Perfect for Festivals: It's a classic treat for special occasions, festivals, and celebrations.

· Customizable: You can add your choice of nuts or flavorings like rose water, saffron, or cardamom.

Indulge in this Rasmalai as a perfect end to any festive meal or celebration and enjoy the richness and tradition of this beloved dessert!

 

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