Rasmalai is a rich, delicious indian dessert made from soft, spongy chhena (Indian cottage cheese) discs soaked in sweetened milk (ras) flavored with cardamom, saffron, and garnished with pistachios, almonds, and rose petals. It’s a luxurious treat that is perfect for special occasions like Diwali.

Here’s a step-by-step guide to preparing this delightful sweet for your diwali celebrations!

Ingredients:

For the Ras (Sweet Milk Syrup):

· Full-fat milk – 1 liter

· Sugar – 1 cup (adjust to taste)

· Cardamom powder – 1/2 teaspoon

· Saffron strands – A pinch (soaked in 2 tablespoons of warm milk)

· Chopped pistachios – 2 tablespoons

· Chopped almonds – 2 tablespoons

· Rose water – 1 tablespoon (optional, for aroma)

· Saffron strands – A pinch (optional, for color and fragrance)

For the rasmalai (Chhena Dumplings):

· Full-fat milk – 1 liter (for making chhena)

· Lemon juice or vinegar – 2 tablespoons (to curdle the milk)

· Water – 1 cup (for boiling)

· Sugar – 1 cup (for boiling)

· Cardamom powder – 1/4 teaspoon (for flavor)

· Pistachios and almonds – A few for garnishing (optional)

Step-by-Step Instructions:

1. Prepare the Chhena (Paneer) for Rasmalai:

· Boil the milk: In a heavy-bottomed pan, heat 1 liter of full-fat milk on medium flame. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

· Curdle the milk: When the milk comes to a boil, add lemon juice or vinegar (dissolved in a little water) and keep stirring gently. The milk will curdle and the whey (liquid part) will separate from the curds. If the milk doesn't curdle, add a little more lemon juice or vinegar.

· Strain the chhena: Once the curds have formed, strain the mixture using a muslin cloth or a fine sieve to remove the whey. Tie the cloth and rinse the chhena under cold water to remove the vinegar or lemon taste.

· Squeeze out excess water: Hang the cloth with the chhena for about 30-40 minutes to let the excess water drain out. The chhena should be moist but not watery.

2. Shape the rasmalai Dumplings:

· Knead the chhena: Once the chhena has drained, transfer it to a flat surface and knead it for about 5-7 minutes until it becomes smooth and pliable.

· Make small balls: Divide the kneaded chhena into small equal portions and shape them into smooth balls. Gently flatten each ball into a disc shape (about 2 inches in diameter).

3. Boil the rasmalai Dumplings:

· Prepare sugar syrup: In a wide pan, add 1 cup sugar and 1 cup water. Bring it to a boil. Add cardamom powder to the syrup for flavor.

· Cook the dumplings: Gently drop the prepared chhena discs into the boiling syrup. Cover the pan and let the dumplings cook for about 10-12 minutes. They will expand and become soft. Once cooked, turn off the heat and let the dumplings cool in the syrup.

4. Prepare the Ras (Sweet Milk Syrup):

· Boil the milk: In a separate pan, bring 1 liter of full-fat milk to a boil. Reduce the heat to low and simmer the milk for about 10-15 minutes until it thickens slightly.

· Add sugar and flavorings: Add 1 cup sugar to the simmering milk, and stir until it dissolves completely. Then add the soaked saffron strands, cardamom powder, and rose water (if using). Let the milk simmer for another 5 minutes.

· Cool the milk: Remove the milk from the heat and let it cool for 5-10 minutes.

5. Assemble the Rasmalai:

· Soak the dumplings: Gently transfer the boiled chhena discs into the warm milk syrup (ras). Let the dumplings soak in the milk for about 30-45 minutes. They will absorb the sweet milk and become soft and spongy.

6. Garnish and Serve:

· Garnish with nuts: Once the rasmalai has absorbed the milk, garnish it with chopped pistachios, almonds, and a few rose petals for a festive touch.

· Serve chilled: rasmalai can be served either chilled or at room temperature. For the best experience, refrigerate it for a few hours before serving.

Tips for Perfect Rasmalai:

1. Knead the chhena well: The key to soft and smooth rasmalai is to knead the chhena thoroughly. It should be smooth and free of lumps for the perfect texture.

2. Don’t overcook the dumplings: The rasmalai discs should not be overcooked in the sugar syrup. If they are boiled too long, they may become hard and lose their softness.

3. Soak the dumplings properly: After boiling the dumplings, ensure they soak in the sweetened milk for enough time to absorb the flavors. This will give them their characteristic softness and sponginess.

4. Saffron and rose water: The addition of saffron and rose water is optional, but they give a lovely fragrance and festive color to the dish.

5. Use full-fat milk: For the best flavor and texture, always use full-fat milk for both the chhena and the milk syrup.

Serving Suggestions:

· Serve as a dessert during diwali celebrations, weddings, or any special occasion.

· Pair with a hot cup of chai (Indian tea) or any other beverage of your choice.

· You can also serve rasmalai with some dry fruits or a sprinkling of saffron strands for an extra touch of elegance.

Conclusion:

Rasmalai is an indulgent and aromatic dessert that adds a special touch to Diwali and other celebrations. With its silky texture, aromatic sweetness, and rich flavor, it is sure to be a hit with your family and friends. Try this recipe and enjoy the festive season with the irresistible taste of Rasmalai!

Disclaimer:

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