Rasmalai does not need any introduction, and it is also not a secret that rasmalai is one of my loved sweet. There are four sweets which rule Indian desserts, Gulab Jamun, Jalebi, KaJu katli and Rasmalai, however for me Rasmalai is most preferred sweet any day. The fact that I have been making Rasmalai (and most of Indian sweets) at home for 10 years now, I love to experiment too. This Rose Rasmalai recipe is one of such delicious experiment. I am pretty certain that anyone who loves ras malai or rose flavours will devour over this rose rasmalai. Continue reading for this rose ras malai recipe.
- What is rasmalai
- What is Rose Rasmalai?
- How to make Rose Rasmalai
- FAQs – Help with Rasmalai making
- Recipe Card
What is rasmalai
Rasmalai has two parts in the name. Ras = Juice and Malai = Cream from milk.
History of rasmalai goes long back to early 19th century, and is believed to have originated in Bengal region of India. Rasmalai was probably created by K.C.Das This Rose Rasmalai probably is new and not many people have made / tasted this (can I call it my invention? *smiles*)
Try out this hearty rose rasmalai at home today.
What is Rose Rasmalai?
Rose rasmalai is as simple as rasmalai made with flavoured rose essence. You can make Rose rasmalai by two ways:
- Either add roohafza in the Rabri (thick milk / juice of Rasmalai)
- Add sugar, rose essence and rose color (optional).
Quantity of Roohafza or sugar, and essence varies depending on quantity of your rasmalai. I have detailed the quantities in the recipe. It is important that you are aware of how to make rasmalai, hence providing step by step details of making Rasmalai too.
How to make Rose Rasmalai
For making rasmalai, there are three main steps:
- Making of chenna (or paneer). First make chenna balls. To make chenna first boil the milk then curdle by adding lemon juice or vinegar, to make rasmalai balls. The left over remaining after draining all of the water is called “paneer” or “chenna”.
- Preparing rasmalai balls and cooking them in sugar syrup : This chenna is then mashed till it becomes smooth to give a good shape (like a play dough). Small rasmalai balls are then made from this chenna and cooked in boiling sugar syrup.
- Lastly, getting rabri ready and then assembling Rasmalai : Rabri is thickened milk. Immerse the above made rasmalai balls (from step 2), into the thickened milk (Rabri) and flavour with things like saffron and cardamom.
Common challenges faced while making rasmalai at home.
FAQs – Help with Rasmalai making
Rasmalai balls turns hard
The reasons for this can be hard chenna, not enough kneaded chenna, boiling chenna for too long.
My ras / juice is too watery
You must use whole milk (full fat) for the ras. Best consistency of ras comes from whole milk.
How long shall I knead the chenna dough for rasmalai
Dough must be knead till crumb free (just like play dough), soft and smooth texture, always remember to knead the dough with the bottom part of palms (not fingers).
Why does chenna balls break or dissolve in sugar syrup?
Loosely shaped rasmalai balls, too much vinegar in the chenna dough, or leaving too much liquid in chenna, are common causes.
How long can I store Rasmalai?
Store Rasmalai in air tight container under refrigeration for a week. Can you resist not eating rasmalai for that long?
Can I freeze Rasmalai ?
Rasmalai is not suitable for freezing.
Is Rose Rasmalai Gluten free?
Yes, this recipe of rasmalai is gluten free.
Btw if you love cakes and rasmalai, you may like to try this ultra scrumptious rasmalai cake.
Below is the detailed step by step recipe to make soft Rose Ras malai at home.
- 3.5 Litre Full Fat Milk 2Litres for Rasgullas and 1.5Litres for Rabri
- 1.5 Cup Sugar To be used while making rasmalai balls / patties.
- 2 Tablespoon White Vinegar
- 10 Pistachios Chopped
- 3 Tablespoon Sugar
- 1/3 Teaspoon Rose Color
- 1 Teaspoon Rose Essence
Recipe for making Paneer
- First of all heat a heavy bottom pan and pour 2 litres of milk in it. The reason why I always use heavy bottom pan and medium flame is while making anything with milk it saves milk from sticking at bottom. After the first boil comes, switch off the flame and keep it for 10 minutes to cool down.
- Now add vinegar to the milk and keep stirring.
- Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.
- Strain this on a strainer lined with Muslin cloth. You can keep the strained water (whey) to add in your curries or to knead flour as it is a very good source of protein.
- Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar.
- Gather the Muslin cloth from all the corners and squeeze the extra water gently. Don’t squeeze hard otherwise the curdled milk will also come out with water.
- Now hang this for 30 minutes so that extra water present will also drop down.
- After 30 minutes, take out the curdled milk onto a plate. Your paneer is ready. This would be little granular and dry in appearance.
Recipe for making Patties for Rasmalai
- Knead the paneer with the help of your palm and fingers for 10-12 minutes and make a soft and smooth dough of it. Remember to use palms for kneading and fingers for collecting together.
- Now take one tablespoon of mixture and knead again and make a round ball of it and then press between your palms to shape them like patties.
- Repeat the above process and make the patties of all the mixture. In the end you will have around 20-22 patties.
- Now put 1.5 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. After it boils, add these patties to it and put the lid on.
- After the pressure cooker whistles once, simmer the flame and keep it for another 8-10 minutes.
- Now open the cooker after its pressure is released, the patties would have doubled in size.
- Take out all the patties one by one and giving them a little squeeze to release the extra sugar syrup.
Recipe for making Rabri
- Take heavy bottom pan and pour 1.5 litre of milk and put it on medium flame on gas for thickening.
- Keep stirring the milk in between and do it till it reduces to 1/2.
- Switch off the flame and add 3 tablespoon sugar, 1/3 teaspoon of rose/ pink color and 1 teaspoon of rose essence. Mix it well. You may also use 3 table spoon of roohafza in place of sugar, rose color and rose essence.
- Now to assemble Rasmalai, put all the patties in a bowl and pour the Rabri over them. Garnish this with glazed cherries and pistachios. Serve this rasmalai cold.
- You can use 3 tablespoon of roohafza in place of sugar, rose color and rose essence in the step of rabri.
- To check whether your patties are cooked properly you can do the water test. Put one patty into a glass of water. If it sinks to the bottom and settle then it’s done, if it floats in water then you have to cook them in sugar syrup for few more minutes.
- Adjust the amount of sugar as per your taste.
- Rasmalai taste best when soaked for good 8-10 hours. I normally recommend, making rasmalai a day before it needs to be served.