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Rose flavour Rasmalai Recipe | Your Food Fantasy

Rasmalai Recipe

Rasmalai with a twist, Rose (Gulab) flavoured Ras malai
4.88 from 8 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Indian
Servings 20 Pieces
Calories 181 kcal

Ingredients
  

  • 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

Instructions
 

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.

Assemble Rasmalai

  • 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.
    Rose Rasmalai Recipe - YourFoodFantasy.com

Notes

  • 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.

Nutrition

Nutrition Facts
Rasmalai Recipe
Amount Per Serving
Calories 181 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 72mg3%
Potassium 266mg8%
Carbohydrates 26g9%
Fiber 0.1g0%
Sugar 27g30%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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