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Rasmalai Recipe | How To Make Bengali Rasmalai | Spongy Rasmalai Recipe

Posted By: Staff
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Rasmalai is an authentic Bengali sweet that is popular in the rest of the country as well. The Bengali-style rasmalai is prepared by first making rasgullas and soaking them in sweetened and thickened milk.

Rasmalai is a lip-smacking sweet that is spongy and juicy, which melts in the mouth. The combination of sweetened milk and rasgullas make this sweet extremely delicious and popular. Rasmalai is famous outside India as well.

The Bengali rasmalai recipe is a long procedure, as the rasgullas have to be made first and then dunked in the milk. However, it is simple and the only tricky part is to get the chena balls right without any cracks.

If you are craving for a delicious sweet and have a lot of time to kill, then rasmalai is the perfect recipe. Here is an easy recipe with a video and step-by-step procedure having images.

RASMALAI VIDEO RECIPE

rasmalai recipe
RASMALAI RECIPE | HOW TO MAKE BENGALI RASMALAI | SPONGY RASMALI RECIPE | EASY RASMALAI RECIPE
Rasmalai Recipe | How To Make Bengali Rasmalai | Spongy Rasmali Recipe | Easy Rasmalai Recipe
Prep Time
2 Hours
Cook Time
1H
Total Time
3 Hours

Recipe By: Meena Bhandari

Recipe Type: Sweets

Serves: 7-8 pieces

Ingredients
  • Milk - 1¾th litre

    Saffron strands - 4-5

    Sugar - 6 tbsp + ½ cup

    Almonds - 4

    Pistachios (chopped) - 1 tsp

    Citric acid crystals - ¼th tsp

    Ice cubes - 1 cup

    Corn flour - ¼th tsp

    Water - 1 litre

    Rose water - 1 tsp

Red Rice Kanda Poha
How to Prepare
  • 1. Add a litre of the milk in a heated pan.

    2. Cover it with a lid and allow it to boil for 7-10 minutes on a low flame until it reduces to half.

    3. Remove the lid and whisk well, so that the malai does not stick to sides of the pan.

    4. Add saffron strands and whisk again.

    5. Add 6 tablespoons of sugar and whisk continuously until the sugar dissolves.

    6. Cover it with a lid again and allow it to cook for 5 minutes.

    7. Meanwhile, chop the almonds into thin slices.

    8. Remove the lid and whisk again, so that the malai does not stick to the sides of the pan.

    9. Add one and a half tablespoons of the chopped almonds.

    10. Add chopped pistachios.

    11. Mix well and keep it aside.

    12. Add three-quarter litre of milk in a heated pan.

    13. Allow it to boil for 2-3 minutes and turn off the stove.

    14. Add citric acid crystals.

    15. Whisk continuously for 2-3 minutes, so that the milk curdles evenly.

    16. Once the milk curdles, add ice cubes and allow it to melt.

    17. Take a bowl and place a kitchen towel on top of it.

    18. Pour the chena onto the cloth.

    19. Hold the ends of the cloth and lift it for the water to drain.

    20. Then, hang the cloth for 10 minutes, so that the water drains out completely.

    21. Open the ends of the cloth and take the strained chena out.

    22. Add it into a mixer jar.

    23. Add corn flour and grind it into a granular paste.

    24. Transfer it onto a plate.

    25. Using the palm, mash it well to avoid any lumps.

    26. Knead it into a smooth dough.

    27. Divide it into equal portions.

    28. Roll them into small round balls.

    29. Add water in a heated pan.

    30. Add half a cup of sugar.

    31. Cover it with a lid and allow the sugar to dissolve and the syrup to boil for 4-5 minutes.

    32. Add the balls into the syrup and cover it with the lid again.

    33. Allow it to cook for 15 minutes.

    34. Add rose water and allow it to cool for 10 minutes.

    35. Heat the pan with the milk (malai) again.

    36. Add the rasgullas in the milk.

    37. Allow it to heat for 1-2 minutes on a high flame.

    38. Transfer it into a bowl.

    39. Allow it to cool for 10 minutes.

    40. Refrigerate for at least 2 hours.

    41. Serve chilled.

Instructions
  • 1. Curdling of milk can be done with lemon, curd or vinegar. Since vinegar is too strong, you can dilute the vinegar with water.
  • 2. Make sure the rasgulla balls have no cracks or openings, as there are chances of them breaking.
  • 3. Make sure the sugar syrup is prepared in a broad vessel. It will be easy to soak the rasgulla balls in it.
  • 4. The milk or malai is prepared in a broad vessel as well, so that the rasgullas can soak in the malai properly.
Nutritional Information
  • Serving Size - 1 piece
  • Calories - 188 cal
  • Fat - 2.9 g
  • Protein - 2.5 g
  • Carbohydrates - 39.4 g
  • Sugar - 39 g
  • Fibre - 0.2 g

STEP BY STEP - HOW TO MAKE RASMALAI

1. Add a litre of the milk in a heated pan.

rasmalai recipe

2. Cover it with a lid and allow it to boil for 7-10 minutes on a low flame until it reduces to half.

rasmalai recipe
rasmalai recipe

3. Remove the lid and whisk well, so that the malai does not stick to sides of the pan.

rasmalai recipe

4. Add saffron strands and whisk again.

rasmalai recipe
rasmalai recipe

5. Add 6 tablespoons of sugar and whisk continuously until the sugar dissolves.

rasmalai recipe
rasmalai recipe

6. Cover it with a lid again and allow it to cook for 5 minutes.

rasmalai recipe

7. Meanwhile, chop the almonds into thin slices.

rasmalai recipe
rasmalai recipe

8. Remove the lid and whisk again, so that the malai does not stick to the sides of the pan.

rasmalai recipe
rasmalai recipe

9. Add one and a half tablespoons of the chopped almonds.

rasmalai recipe

10. Add chopped pistachios.

rasmalai recipe

11. Mix well and keep it aside.

rasmalai recipe
rasmalai recipe

12. Add three-quarter litre of milk in a heated pan.

rasmalai recipe

13. Allow it to boil for 2-3 minutes and turn off the stove.

rasmalai recipe
rasmalai recipe

14. Add citric acid crystals.

rasmalai recipe

15. Whisk continuously for 2-3 minutes, so that the milk curdles evenly.

rasmalai recipe

16. Once the milk curdles, add ice cubes and allow it to melt.

rasmalai recipe
rasmalai recipe

17. Take a bowl and place a kitchen towel on top of it.

rasmalai recipe
rasmalai recipe

18. Pour the chena onto the cloth.

rasmalai recipe

19. Hold the ends of the cloth and lift it for the water to drain.

rasmalai recipe

20. Then, hang the cloth for 10 minutes, so that the water drains out completely.

rasmalai recipe

21. Open the ends of the cloth and take the strained chena out.

rasmalai recipe

22. Add it into a mixer jar.

rasmalai recipe

23. Add corn flour and grind it into a granular paste.

rasmalai recipe
rasmalai recipe

24. Transfer it onto a plate.

rasmalai recipe

25. Using the palm, mash it well to avoid any lumps.

rasmalai recipe

26. Knead it into a smooth dough.

rasmalai recipe

27. Divide it into equal portions.

rasmalai recipe

28. Roll them into small round balls.

rasmalai recipe

29. Add water in a heated pan.

rasmalai recipe

30. Add half a cup of sugar.

rasmalai recipe

31. Cover it with a lid and allow the sugar to dissolve and the syrup to boil for 4-5 minutes.

rasmalai recipe

32. Add the balls into the syrup and cover it with the lid again.

rasmalai recipe

33. Allow it to cook for 15 minutes.

rasmalai recipe

34. Add rose water and allow it to cool for 10 minutes.

rasmalai recipe
rasmalai recipe

35. Heat the pan with the milk (malai) again.

rasmalai recipe

36. Add the rasgullas in the milk.

rasmalai recipe

37. Allow it to heat for 1-2 minutes on a high flame.

rasmalai recipe

38. Transfer it into a bowl.

rasmalai recipe

39. Allow it to cool for 10 minutes.

rasmalai recipe

40. Refrigerate for at least 2 hours.

rasmalai recipe

41. Serve chilled.

rasmalai recipe
rasmalai recipe
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