Royal Rassomalai, 500g

Product Information

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. You can let the balls cool down in sugar syrup itself and then you can skip this step and transfer the balls directly to milk. These easy recipe allows you to make Rasmalai at home in just 30 minutes - no curdling, draining or kneading required! 1. Squeeze Rasgulla Balls

Ras malai is believed to have originated somewhere in Eastern Indian subcontinent, specifically in the Bengal region. [5] The Sen brothers of Comilla operating under the Matri Bhandar brand claim to be the original maker of the dessert. On the other hand, K.C. Das Grandsons also claims that it was invented by K.C. Das in Kolkata. [6] [7] Bangladesh has begun the process of registering geographical indication status for Comillar ras malai. [8] [9] So now that we know what rasmalai is let’s talk a bit about how you can make them perfectly at home. The biggest problem that people face while making rasmalai at home is that the rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your mouth – that’s when you know you have made the perfect rasmalai. During my trip to India this time I made it so many times that now I feel confident in sharing these little tips which will make sure that your rasmalais turn out perfectly every time.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.

This method will not work if you are using pasteurized & homogenized milk. Infact the milk will not curdle at all unless you continue to boil the milk.

Good to know

Kesar Badam Halwa: The undisputed "king" of Indian desserts made with almond flour, milk, ghee, sugar, cardamom and saffron. Transfer the Cheena into a plate and knead for 8-10 minutes until you get smooth dough consistency without any lumps. Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer. The origin of the sweet is impossible to verify but there are alternate stories identifying an origin in the Bengal region, possibly Kolkata, West Bengal, India or Comilla, Bangladesh by Bengali Hindus. This ice cold water or ice cubes will keep your chena super soft as it stops further cooking. This method is best if you are using pasteurized or/& homogenized milk.

Rasgulla Balls: Rasgulla are soft, fluffy, snow-white colored round sweets that are made from curdled milk (chenna or paneer) and soaked in sugar syrup. But making the rasgulla balls from scratch requires a ton of simmering, stirring, draining and kneading. Canned rasgulla balls are top-quality and require one trip to the grocery store. My favorite is Haldiram brand.

More Dessert Recipes

Point No. 10: The milk should be warm when you add the rasmalai balls to it. So the balls should cool down to room temperature but the milk should be warm. Squeeze the rasgulla with delicate, gentle pressure. You want to squeeze enough sugar syrup out of the ball so that they absorb the milk, but not too much or they will break. Use a gentle, even pressure or citrus juicer for best results.

Dividing work this way makes it easy. If you’re feeling short on time, you can absolutely use store bought rasgulla instead of homemade. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water. Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape. Rasamalai is a soft, spongy and juicy milk sweet, which is very famous all over India. It is prepared by curdling the milk and then separating the Chenna which is also known as Paneer or Indian cottage cheese by straining in a muslin cloth.Matri Bhander's roshomalai under siege from copycats". Dhaka Tribune. 6 November 2017 . Retrieved 29 September 2020. Point No. 5: The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size. Scroll to the recipe card for a detailed list of ingredients and quantities. Step By Step Instructions for Rasmalai But remember to use ice cold water or ice cubes to stop the cooking further after the entire milk has curdled. This will give you the soft chena. Faqs Another reason could be that the chenna is not kneaded correctly. Further, when boiling the syrup, ensure that you use a tight-fitted lid to cover the pan and that the syrup is boiling well. Why? A tight-fitted glass lid helps trap the required heat and pressure during cooking, and the rasmalai turns out soft and well-puffed.