I haven't tried this recipe yet, but it sounds delightful. A rasgulla is a cottage cheese ball of sorts, that is boiled in a sugar syrup and served plain with the syrup. The Rasmalai is a rasgulla that is served with a milk sauce with pistachios. YUMMMM! Can't wait to try it! This recipe seems to have a lot of steps, but the last five are ONLY if you are doing the Rasmalai version
My Private Note
Units: US | Metric
- 1FOR RASGULLA:.
- 2Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.
- 3Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 minutes.
- 4Remove the chenna onto a wide plate. Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
- 5While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
- 6While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
- 7Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
- 8Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
- 9FOR RASMALAI:.
- 10Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
- 11Add the sugar syrup and continue to cook for another 20 minutes. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 minutes.
- 12While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
- 13Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
- 14Refrigerate and serve chilled.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Rasgulla And/Or Rasmalai (An Indian Dessert)
Serving Size: 1 (2800 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 131.2
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 2.6 g
- Cholesterol 15.9 mg
- Sodium 57.6 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 0.1 g
- Sugars 13.4 g
- Protein 3.9 g
The following items or measurements are not included: