ody Rasamalai


 I tasted rasamalai only few years back.I love rasagulla till i tasted rasamalai. Though i am calorie conscious,i used to have rasamalai once in awhile. I have tasted it in shop,but didnt tried it in home because of its lengthy process. Its is worth it to take time and prepare it when you taste it finally.


Milk - 8 cup
Lemon - 1
Sugar - 2 1/2 cup
Cardamom powder - 1/2 tsp
saffron - a pinch
pista,almond - few
Muslin cloth - 1


* Chop almond and pista.
* In hand grinder,grind saffron and sugar.In 2 tbsp warm milk,add the grinded saffron.so that it get diluted easily.

1.Take two thick heavy bottom pan and pour milk in equal proportion.Stir both simultaneously .
2. First pan is for the liquid in the rasamalai and second pan for malai.
3. Stir the first pan milk till it reduce to half its volume.Once it is reduced,add 1 cup sugar and 1/2 tsp cardamom powder.Stir well and transfer to a bowl.
4. Squeeze lemon in second pan,the milk slowly curdles.When milk curdles fully and float on top,transfer it to a muslin cloth. The malai should be less moisture.Kneed the malai into fine paste,if it difficult to get paste consistency, sprinkle some maida and kneed it.Once it is fine paste, make into small small balls and flatten it.
5.In cooker add 2 1/2 cup water( enough water to submerge malai) ,sugar and cardamom powder.Boil it ,till it is thicken up. Now slowly drop malai into sugar syrup.Close the cooker lid and wait till 1 whistle. After 1 whislte,switch off the stove and wait for five minutes.
6.Remove the malai and squeeze excess water and add to thick liquid which is prepared already.
Garnish with pista and almond pieces.Store in refrigerator for atleast 2 hour.Rasamalai taste yummy when it is chill.


* It look tedious preocess,but if we try once.we like to make it often,like me.
* Stir the milk often,else milk will get burnt and smell reflects in rasamalai.


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