- Pure cow’s fresh Milk (with fat content 3-4 %, no toned and homogenized ones : 2 litre)
- Vinegar (white : 3 tbsp diluted in one cup of water / alternately lemon juice diluted in water)
- Cornflour : 1 tsp (leveled up)
For Sugar Syrup
- Sugar : 1 cup (industry standard liquid measuring cups, do not use your tea cups)
- Water : 7 cups (using the same measuring cup)
For Rabdi / thickened milk
- Milk full fat fresh milk : 1 litre (for thick rabdi you will need 1.5 l milk)
- Sugar : ¾ cup (depending upon the sweetness of the sugar I am using)
- Kesar : few strands
- Pistachios : 2 tbsp chopped finely
- Rose essence : few drops (optional)
For Rasmalai balls
- Boil the milk . Switch off the heat. Curdle the milk by slowly adding the souring agent.
- Stir properly after adding the souring agent. Go slowly and if it didnt curdle well, add little more.
- The chhenna curds will coagulate and separate from the greenish whey.
- Strain the chenna in a soft cotton cloth. Wash the warm chenna under running cold tap water.
- It will keep the chenna remain soft.
- Tied it nicely and hang the chenna for 3-4 hours or more.
- I usually prepare the chenna at night and hang it overnight. Next day morning I prepare the rasgullas.
- In a wide open mouthed vessel, (I use a flat bottom kadhai) dissolve the sugar in water.
- Bring it to the boil.
- I use one cup sugar and seven cup water ratio.
- This will take some time, so meanwhile knead the chenna with the help of your hand’s knuckle and heels of your palms.
- Chenna will slowly change its texture from soft granular curds to fine textures.
- Sprinkle cornflour , if using and knead it gently.
- Stop kneading the chenna when your hands are greasy enough.
- Make 18 balls out of it.
- Take one ball between your palm, press it once gently to flatten it. Gently rub your fingers along the edges to smooth out the visible cracks. Fine cracks are okay.
- Drop the rasmalai balls in rapidly boiling sugar syrup one by one.
- My vessel could hold upto 9 rasmalai balls in one go. Keep the remaining rasmalai balls covered with a moist cloth.
- Cook the rasmalai balls on medium heat for 5-6 minutes, covered. Open the lid, splash cold water, cover and cook for another 6 minute.
- By this time, you will observe that rasmalai balls has flattened enough and double in size.
- Keep a vessel of cold water ready nearby.
- Switch off the heat after cooking the rasmalai for 12 minute.
- Gently take out one rasmalai ball from the hot syrup with the help of flat ladle.
- Put the rasmalai balls between two flat ladles, and press gently to squeeze out the sugar syrup.
- This will help to soak the milk properly.
- Put that into the bowl of cold water.
- Repeat the steps with all the cooked rasmalai.
Rabdi / Thickened milk
- It is best to make ahead the rabdi and it will save lots of time.
- Boil the milk in heavy bottom pan and reduce it to ?rd of its quantity.
- From 2 litre milk, you will get around 700 ml reduced milk. You can thickened little more as per your preferences.
- Lower the heat and add the sugar and keep stirring. Adjust the sweetness accordingly.
- Keep the milk warm on low heat.
- Take four rasmalai out of the bowl of cold water. Squeeze them gently and slide them very gently in the pan of rabdi milk.
- Let them cook in the milk for 30-40 second max.
- Do not overcrowd the milk pan with the rasmalais. My milk vessel can hold upto 4 rasmalai comfortably in one go
- Very carefully take out the rasmalai one by one with the help of flat ladle (like rice serving spoon) and place it gently in a flat container.
- Remember, rasmalais at this stage will be extremely fragile, so handle them very carefully.
- Repeat the steps for the remaining rasmalai.
- Please note do not over boil the rasmalai in milk for longer time, than it is mentioned in the recipe.
- Rasmalai will become chewy.
- Once done, add the warm saffron soaked milk over it.
- Sprinkle chopped pistachios over it and add the rose essence if using.
- Pour the remaining hot milk over the rasmalai , cover it loosely and let it stand in room temperature for 4 hours at least.
- Afterwards, you can keep the rasmalai in refrigerator.
- Prep Time: 6 hours
- Cook Time: 40 minutes
- Category: Dessert