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Rasmalai

Rasmalai or rossomoloi is one of those famous Indian desserts that always brightens the festive mood. The juicy and spongy fresh cottage cheese balls are soaked in a creamy milk which is infused with flavors of cardamom and saffron, and topped with chopped pistachios and almonds.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

For the ras:

  • 2 liter whole milk
  • 4 tbsp vinegar
  • 1 tsp corn flour

For Sugar Syrup:

  • 4 cups water
  • 1 cup sugar
  • 1 tbsp rose water

For Chena Balls:

  • 1 liter whole milk
  • 5-6 green cardamom crushed
  • a pinch saffron
  • 6 tbsp sugar
  • 1 tbsp pistachios finely chopped
  • 1 tbsp cashew finely chopped
  • 1 tbsp almonds finely chopped

Instructions
 

To prepare rasmalai balls:

  • Boil milk in a heavy bottom pan. Once it comes to a boil, turn off the flame and then start adding vinegar till milk curdles completely.
  • Place a cheese cloth over a colander, and over a bowl if you want to save the whey.
  • When completely cooled, gently pour and strain. Let the curds drain, and gently rinse with lukewarm water (to remove vinegar)
  • Gather the ends of the cheesecloth together, resisting the temptation to squeeze the water out – and let it drain naturally for 20 minutes.
  • Add corn flour and start kneading the chena until it’s soft and smooth it will takes around 10 mins. Once it’s smooth, make small balls out of it.
  • Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.Then add the rose water.
  • Drop the balls in boiling sugar syrup and cook for 15 minutes. Don’t overcrowd the balls as it will double in size while cooking.

To prepare ras (flavored milk) :

  • Soak few strands of saffron in a tablespoon of warm milk and set aside.
  • In a heavy bottom pan, boil 500 ml of milk over a low flame and stir continuously at regular intervals.
  • Once the milk comes to a boil, add add sugar and mix. Simmer for 20-25 minutes till the milk thicken to desired consistency,then add soaked saffron and crushed cardamom.
  • Also add finely chopped nuts. Mix and switch off the flame.
  • Once the thickened milk is cooled down for 5 mins(should be warm),add the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
  • Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

Notes

  1. Use full cream/whole milk to make rasmalai and check that it is not UHT (Ultra High Temperature Pasteurized). . Low fat or fat free will not give good results.
  2. Don’t squeeze the chena too hard, do leave little water, else it will become dry and resulting rasmalai balls will not be soft.
  3. Proper kneading of chena is required, so that can make a smooth balls out of it. Your rasmalai balls should be smooth and crack free when you dip it in the milk.
  4. Don't overcrowd the pan with chena balls, as it will double in size while cooking.
  5. Always use 4:1 water to sugar ratio for prefect syrup consistency. The balls should not touch the bottom of the pan.
Keyword Indian Desserts, Rasmalai, Sweets