Rasmalai, another popular Bengali Dessert like Rasgulla. RasMalai is a delicious dessert where homemade soft and spongy cottage cheese patties immersed in Chilled Creamy Milk. The first part of preparing malai(Soft cottage cheese patties) is same as we prepare cheese balls for rasgulla. The shape of the cheese differs. For rasgulla, we make balls out of the homemade cottage cheese, but for Rasmalai, we make patties. Also Rasgullas are immersed in sugar syrup whereas the Rasmalai are immersed in yummy evaporated milk. It seems to be a complicated process but very simple to make at home. Get ready to make this delicious Rasmalai for this Diwali!

Rasmalai Recipe | Ras Malai Recipe
Rasmalai Recipe | Ras Malai Recipe

Preparation and Yield:
Preparation time-
Cooking Time1 hour

Rasmalai Recipe | Ras Malai Recipe
Rasmalai Recipe | Ras Malai Recipe

Ingredients for Malai:
Milk4 Cups* or 1 litre + 2 tablespoon
Lemon Juice1 tablespoon
Sugar2.5 Cups
Water5 Cups
Cardamom Powder1/4 teaspoon
Chopped Almonds1 teaspoon
Chopped Pistachios 1 teaspoon

* 1 cup = 250ml

Ingredients for Ras(Evaporated Milk):

Milk1 Litre
Saffron Threadsfew

Rasmalai Recipe | Ras Malai Recipe
Rasmalai Recipe | Ras Malai Recipe

Method for Making Malai:
  1. Heat a pan and add 1 litre of milk to the pan. Keep stirring until the milk starts to boil. We should get nice bubbles in the milk. Also keep stirring till you get bubbles. The stirring will help the fat to fully combine with the milk. If we don't stir, then the fat will separate from the milk and we would not get  soft and spongy cottage cheese. Meanwhile dilute the lemon juice with 1 tablespoon of water and keep it ready. 

  2. When the milk starts to boil, switch off the flame and add the lemon juice little by little gradually. When milk starts to curdle, stop adding the lemon juice. Add 1/2 cup of cold water or ice cubes which helps to stop the curdling process. Also the cold water or ice cubes take out the sourness of lemon juice which we have added. Place a muslin cloth or thin cotton cloth over a strainer. Strain the curdled milk through the cloth covered strainer.

  3. Cover the cloth and squeeze the cloth gently to remove excess water from the cheese. Also show the covered cloth under running water just to ensure the sourness of lemon is removed completely from the cheese. Squeeze the cloth gently and hang it for 30 minutes. In 30 minutes, the hung cloth would have removed most of the moisture from the cottage cheese.

  4. If you open the cloth, you could see a ball of cottage cheese not completely dry, would have a little moisture and if you touch it would crumble into pieces as shown in the picture. lets knead the cottage cheese nicely using your palm. Knead the cheese for about 7-10 minutes to get soft and spongy cottage cheese. This knead is mandatory and is the main process to get softer malai

  5. After 10 minutes, the kneaded cheese would be like a dough. make small lemon sized balls out of the cheese dough and press it in the middle to make small patties. Make sure the sizes are small, because cooking the cheese patties in the sugar syrup doubles its size. Lets heat a cooker or a broad and thick bottomed vessel. Add water and sugar and bring it to boil. When the sugar syrup starts to boil with bubbles, add 2 tablespoon of milk to the boiling sugar syrup. Adding milk to the sugar syrup separates the dust from the sugar and makes it float at the top of the syrup. We can then easily remove the dust using a ladle. This step is optional. If you have clear white sugar, we can skip this. If any dust present in the sugar, it would make the syrup look slightly dull in colour and your malai would not look good in the dull sugar syrup. 

  6. Make sure your sugar syrup is absolutely boiling and add cardamom powder and then drop the cheese patties in the sugar syrup. Cook the cheese patties in the sugar syrup for about 20 minutes with the pan closed with the lid. Gently stir the cheese patties every 5 minutes till they are cooked. You could see the size of the cheese patties gets doubled when they are fully done. Let the malai in sugar syrup come to room temperature. Meanwhile lets prepare our Ras(Evaporated Milk)

  7. Method for Evaporated Milk:
  8. In a heavy bottomed pan, heat the milk. Stir the milk to avoid overflow. Allow the milk to boil till it becomes thicker and reduces to 1 cup of quantity

  9. Now add sugar and saffron threads and continuously stir for 5Min's and remove from flame. So our Ras (Evaporated milk is now ready). Allow it to come to room temperature and then refrigerate it.

  10. Method for Rasmalai:
  11. Take the malai (cottage cheese patties) out of the sugar syrup and place it in a serving bowl. Add chilled evaporated milk (Basundi) and Serve the yummy Rasmalai

  12. The soft and spongy Rasmalai is now ready to serve!
  13. Rasmalai Recipe | Ras Malai Recipe
    Rasmalai Recipe | Ras Malai Recipe

Post a Comment Blogger

  1. Hi madam, I tried ur rasagula recipe.. the outcome s fantastic... thank you so much for ur recipe. Can u tell me how can I do the colorful rasagulas