Rasmalai recipe enjoy it very esay to make

Ingredients
1 ¼ liter full fat milk (5 cups) for chenna
¾ liter milk (3 cups) for rabri
2 to 3 tsp lemon juice
1 cup sugar for syrup
2 to 3 elaichi
½ cup sugar for rabri
handful of pista almonds
pinch of saffron/kesar

How to make rasmalai

Making rabri. Add 3 cups milk to a heavy bottom pot ( ¾ liter milk). Bring it to a boil on a medium flame. Add saffron/ kesar and keep stirring every few minutes to prevent burning.

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Rasmalai recipe | How to make easy rasmalai recipe | Soft rasmalai recipe
BY SWASTHI , ON MARCH 10, 2018, 120 COMMENTS,

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Rasmalai recipe – Learn how to make easy rasmalai that is soft and mouth melting with step by step pictures. Rasmalai is a Bengali delicacy that is very popular among the Indian Sweet Lovers. Ras malai – Ras literally translates to “juice” and malai to “cream”. Flattened balls of Chenna, the Indian cottage cheese are cooked in sugar syrup and dunked in sweetened thick condensed milk that is of cream consistency. These flattened balls or discs

Making rabri. Add 3 cups milk to a heavy bottom pot ( ¾ liter milk). Bring it to a boil on a medium flame. Add saffron/ kesar and keep stirring every few minutes to prevent burning.
Add sugar, I used organic sugar. You can use white sugar as well.
Adjust the flame as desired to suit your convenience. Do not use high flame milk may overflow the pot. Keep stirring every 2 to 3 minutes, moving aside the malai/cream that comes on top. Switch off when the milk gets condensed to half the quantity.
Make chenna. While the rabri is getting done, bring 5 cups milk to a boil in another pot for making chenna/paneer. When the milk is boiling, then add lemon juice or vinegar.

Ingredients
12 rasgullas
1 tin milk maid condensed milk (392 grams)
2 cups milk
⅛ Tsp. Green cardamom powder / elaichi
Few saffron strands
Chopped Pistachios and almonds for garnish

Instructions

You can use any ready made rasgulla. Squeeze the syrup out of the balls. Do not press them too hard, they will break. Make sure that the syrup is extracted from the balls else they will not absorb the milk. Set these aside.

They are a melt in the mouth with juicy cream in every bite. They are so delicious that anyone who tastes these get mesmerised and would long for more.

You can also check this collection of 100 diwali recipes for the festive season.

Rasmalai can be made in 2 ways. I am sharing both the methods.

Original way making it from scratch – involves making chenna/paneer, shaping to discs – boiling them in sugar syrup, condensing the milk to a creamy texture called rabri. Towards the end dunking them in the rabri.
Quick easy rasmalai – use the store bought rasgulla like the Halidram’s tin, a condensed milk tin and then just squeeze out the syrup from rasgulla and dunk them in the simmered diluted condensed milk.

To make rasmala in 10 minutes using condensed milk and readymade rasgulla scroll down to method 2.

For more Indian sweets recipes, do check
Rasgulla
Kalakand
Malpua with Rabri
Peda recipe
Kaju katli
Besan ladoo

Rasmalai recipe below

Rasmalai recipe | How to make easy rasmalai recipe | Soft rasmalai recipe
Rasmalai is a popular bengali delicacy made with Indian cottage cheese known and condensed milk.
Course
Dessert
Cuisine
Bengali
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 minutes
Servings
12 discs
Calories
650 kcal
Author
Swasthi
Ingredients
1 ¼ liter full fat milk (5 cups) for chenna
¾ liter milk (3 cups) for rabri
2 to 3 tsp lemon juice or vinegar (mix with 5 tsp water)
1 cup sugar for syrup
2 to 3 generous pinches of cardamom/ elaichi
½ cup sugar for rabri
handful of pista almonds
pinch of saffron/kesar
Instructions
Condense the milk for rabri – Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside. Boil until the milk thickens and reduces to half the quantity. Set this aside.
Make chenna - boil 5 cups milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely. Add more lemon or vinegar if needed.
Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess whey to drain off.
Add the chenna to a plate and knead well for about 3 minutes until smooth.
Make 12 equal balls and flatten them. Set these aside.
Making sugar syrup - Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
Assembling Rasmalai - Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill and serve it
Nutrition Facts
Rasmalai recipe | How to make easy rasmalai recipe | Soft rasmalai recipe
Amount Per Serving
Calories 650 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Total Carbohydrates 65g 22%
Protein 22g 44%

Percent Daily Values are based on a 2000 calorie diet.

Method 1

How to make rasmalai

Making rabri. Add 3 cups milk to a heavy bottom pot
Pour milk and condensed milk in a pan and bring it to a boil.
Add saffron and cardamom powder. Simmer it for around 5 to 6 mins so that the milk blends well with milkmaid. Alternately, You can melt the saffron in little hot milk and add too.
Reduce the flame to medium. Add the rasgulla to the condensed milk.
Cover with a lid and simmer for a min or two. Overcooking can break them.
easy ras malai using rasgulla is ready in less than 10 minutes.
Garnish with nuts. You could add the chopped nuts at step 4 too.
Note: It will be sufficient even if you use ¾ th can of condensed milk (392 gms) and 1.5 cups of milk. We have a sweet tooth, so I use up the entire can and we enjoy the creamy milk too. So adjust to suit your need.