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Rasmalai Recipe

Recipe By Ishika

#mom Rasamalai is a soft, spongy and juicy milk sweet, which is very famous all over India.

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Rasmalai
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Ingredients for Rasmalai Recipe

  • 1/10 litre Whole milk
  • 1/5 tbsp Vinegar
  • 0.12 litre Milk
  • 0.12 cup Sugar
  • a few Saffron a few strands
  • 0.14 tsp Cardamom powder
  • 0.40 tbsp chopped Nuts (almonds, pista, cashew nuts)
  • 1/10 cup Sugar
  • 0.30 cups water
  • 1/10 tsp Turmeric

Directions: Rasmalai Recipe

  • STEP 1.Making the Chenna
  • STEP 2.Heat the whole milk in a wide pan and bring it to boil on medium heat. Stir continuously.
  • STEP 3.Switch off the flame and remove from heat.
  • STEP 4.Add 2tbsp of vinegar and keep stirring till it curdles and the whey water is separated.
  • STEP 5.Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water.
  • STEP 6.Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 1hour.
  • STEP 7.Take a pan and boil milk in it on medium flame stirring occasionally.
  • STEP 8.Add sugar and stir it. Keep boiling the milk until it reduces its quantity to ¾th.
  • STEP 9.Now add saffron, turmeric and cardamom powder. Mix well.
  • STEP 10.Next, add chopped nuts (almonds and pistachio) and boil the milk for a few minutes till the nuts become a little bit soft.
  • STEP 11.Turn off the flame and keep aside.
  • STEP 12.Making Chenna balls
  • STEP 13.Transfer the Cheena into a plate and knead for 8-10 minutes until you get smooth dough consistency without any lumps.
  • STEP 14.Take a small dough and roll in between in your palms and flatten it without cracks. Repeat the same the remaining dough and keep aside in a plate covered with a cloth.
  • STEP 15.SYRUP MAKING
  • STEP 16.In a pan, add sugar, water and bring it to boil.
  • STEP 17.Add the prepared chenna balls to the boiling syrup. Cover and cook on high flame for 10-12 minutes.
  • STEP 18.Remove the cover and slowly flip them using a spoon. By this time chenna balls will be doubled in size.
  • STEP 19.Now again cover and cook for 5 minutes on medium flame.
  • STEP 20.Turn off the flame and allow it to cool.
  • STEP 21.Drain the Rasgulla from the sugar syrup and gently squeeze to remove the sugar syrup before placing them in the ras. · Serve cold, garnished with chopped pistachios, almonds.
Nutrition
value
492
calories per serving
27 g Fat11 g Protein51 g Carbs1 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    11g
  • Carbs
    51g
  • Fiber
    1g

MacroNutrients

  • Carbs
    51g
  • Protein
    11g
  • Fiber
    1g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    279mg
  • Iron
    2mg
  • Vitamin A
    19mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    253mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ishika