By Yash Lakhan
February 2, 2024
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Rasmalai is a popular Indian delicacy that is cherished for its comforting and creamy texture, and each bite feels like bliss. The dessert is popular throughout the year and is often seen during festivals. You can always get this mithai from your store but making it at home is a more rewarding process. So, here are seven tips for you.
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Make sure to use full-fat milk for a creamier and smoother texture. It will help you reach the best consistency.
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Use a heavy-bottomed pan or a kadhai so that your rasmalai will have more room for cooking.
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To avoid the milk from sticking to the bottom of the pan, stir it occasionally when it boils.
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Once the milk has cooled down after being boiled, add some lemon juice to curdle the milk properly.
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Use a cloth to squeeze out the excess water once your chenna is prepared. It helps in giving better texture.
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Cook the rasmalai on a low to medium flame for 10–15 minutes. Don't overcrowd your kadhai since they can get stuck together and ruin their texture ultimately.
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Always use rose water for some extra flavour. It will add a nice aromatic touch to the dessert.
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