Rasmalai Recipes

Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up …

Rating: 5/5(16)
Total Time: 1 hr 25 mins
Category: Indian Recipes
Calories: 216 per serving
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

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Rasmalai recipe – Learn how to make easy & soft rasmalai at home. This detailed post will teach you how to make perfect juicy & soft …

Rating: 5/5(16)
Total Time: 1 hr 25 mins
Category: Indian Recipes
Calories: 216 per serving
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

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Step 8. Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins …

Category: Mithais
Calories: 7658 per serving
Estimated Reading Time: 4 mins
1. For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.
2. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.
3. Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
4. Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth.

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Step 3 Prepare the saffron milk for Rasmalai. Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, …

Rating: 3.4/5(11)
Calories: 487 per serving
Category: Appetizers
1. To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
2. Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
3. Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
4. Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

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rasmalai recipe easy rasmalai recipe with step by step photo and video recipe. in essence rasmalai literally means juicy milk cream. this is prepared very similar to rasgulla but served with thick creamed milk flavoured with kesar. also, it is topped with choice of dry fruits including pista, kaju and badam before serving.

Rating: 3.4/5(11)
Calories: 487 per serving
Category: Appetizers
1. To prepare this easy sweet recipe from a scratch, you need to begin with making the chenna at home. Take a deep bottomed saucepan and boil 1 1/2 litres of milk at a high flame. Once the milk starts boiling, turn off the flame. Mix water with lemon juice and add into the hot milk. Once the milk starts crumbling, drain out the excess water using a muslin cloth and tightly tie the crumbled milk extracts in the cloth. Put it aside for 15-20 minutes.
2. Rub the chhena till its soft like white butter and you can make a dough out of it. Once done, make some balls with the dough and press them a little. Repeat the process till the dough is finished. Cover them with a wet cloth and then prepare the sugar syrup. For the same, put a kadhai over medium flame and add 2 cups of sugar in it along with 1 1/2 litre hot water. Just boil the water and your sugar syrup is ready, add your rasmalai in the sugar syrup and boil for 5 minutes. The rasmalais will turn double and this is the indication to turn off your flame.
3. Take a deep bottomed pan and boil the remaining milk in it. Once the milk starts boiling, add saffron in it along with chopped pistachios and almonds. Allow this milk blend to attain a slightly thick consistency for about 5-7 minutes. Now, add 1 cup sugar in it and mix well. Once the milk blend is reduced to half, turn off the flame and transfer it to a bowl.
4. Now, add the sugar syrup in a bowl filled with ice cubes. Add the rasmalai in this hot-cold sugar syrup one by one. Keep them in it for 2 minutes and then squeeze the extra water and add the rasmalai in saffron milk. Let the rasmalai soak for 3-4 hours to absorb the creamy texture of the milk. It tastes best when served chilled!

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This recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the rasmalai served in the Indian mithai shops (sweet shops). Rasmalai is usually served chilled and simply garnished with some chopped nuts and saffron threads.

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rasmalai recipe Bengali rasmalai soft rasmalai with 20 amazing images. rasmalai is also called Ras malai or rossomalai which is a super royal and rich Bengali dessert. Rosh means juice in Bengali and malai is cream. Get set to prepare the all-time favourite Bengali delight rasmalai right in your own kitchen! We show you the whole process right from making the saffron …

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Best Rasmalai Recipe . Rasmalai recipe – Learn how to make easy rasmalai with step by step pictures. Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as ‘Ras’. It is one of the best Indian sweet dessert.It is also a gluten free dessert, So those who are can’t tolerate gluten can have it with joy!

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Rasmalai or 'Rosomalai' (in bengali )is a very popular Bengali sweet, now it is also popular not only in India but also in Pakistan and Bangladesh. In Rasmalai, flat shaped spongy rasgullas or dumpling made with paneer or ricotta cheese is then soaked in sweet, thickened, chilled and saffron flavored milk. Traditional Rasmalai Recipe is an amazing recipe to indulge …

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Rest the Rasmalai at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasmalai will be soft and juicy inside. Enjoy this Rasmalai recipe for Diwali with your family and friends. Notes: Use full-fat milk to make the soft rasmalai. Add vinegar after removing the milk from the flame.

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Rasmalai Description. Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai. Ingredients. 1 (15 ounce) container whole-milk ricotta cheese

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Place muffin pan in larger pan. Fill larger pan with water halfway. Bake for 25-30 minutes at 325 degrees F. Cheese should not be too loose, but slightly firm. If loose, bake 5 min more at a time. Combine all ingredients for milk mixture in a pot. Heat on stove slightly just until warm 2-3 minutes.

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Rasmalai has to be the most popular Indian dessert among people of various age groups. Making rasmalai is not that difficult and can be easily done at home. This recipe divides the task into 3 simple steps which are easy to follow and u will be rewarded with soft and creamy rasmalai. Rasmalai is the most popular Indian dessert recipe.

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Rasmalai Rossomalai Rosh molai, the popular dessert from Bengal, India, is a heavenly treat that is sure to tantalize your taste buds! Here’s an easy rasmalai recipe with all the tips and tricks to make soft rasmalai at home! Bengali sweets are …

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Quantities are mentioned in the recipe card. Step by step preparation with tips and tricks. Boiling the milk, adding the vinegar, straining and kneading the chena. Take the milk in a heavy bottom pot, bring the milk to a boil. Switch off the flame, keep the pot aside for about 5 minutes. (photo 11 and 12)

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Rasmalai is also known as Rossomalai, Roshmolai, Rasamalei, and is a popular Bengali dessert. Ras means juice and malai mean cream but this recipe is definitely more than that. It is made of two components, the soft flattened and sweetened rasmalai balls and the sweetened thickened milk called ras also known as Rabdi or rabri.

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Rasmalai came out delectably and vanished in no time. And if I remember correctly, this is the first ever dish of which I clicked pictures (of course on my low end mobile camera) Today is my 7 th work anniversary and coincidentally, I am posting Rasmalai recipe 🙂. To make Rasmalai . Serves – 4 (makes 12 rasmalais)

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Frequently Asked Questions

How to make instant rasmalai?

  • Take readymade rasgullas and drain excess liquid by pressing each ball gently between two flat spatulas or spoon.
  • Make rabri by cooking 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands until thick and creamy.
  • Add drained rasgullas and 2 tablespoons chopped pistachio in cooked rabri and cook for 5-minutes. Instant rasmalai is ready.

How to make rasmalai at home?

Thickened Milk

  • In a heavy bottom pan, boil 500 ml of milk.
  • Soak few strands of saffron in a tablespoon of warm milk and set aside.
  • Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. ...
  • After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

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How to make rasmalai?

rasmalai recipe:

  • firstly, generously pour the chilled rabri / rabdi over the squeezed paneer balls.
  • also garnish with few chopped nuts and allow to absorb for 2 hours.
  • finally, rasmalai is ready to be served.

How to make rasmalai from rasgulla?

  • Add more condensed milk if you have sweet tooth.
  • Add more or lesser quantity of nuts as per your wish.
  • If you don’t have condensed milk in hand, boil 2.5 cups of milk till it reduces to half, add the required sugar, mix well and add the essence and nuts. ...

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