Melt in mouth ,delicious homemade,Rasmalai (Cottage Cheese dumplings cooked in flavored Milk) with goodness of Saffron and Almond Powder, is perfect for any occasion.
This post is an update to my older post of Homemade Rasmalai.
Rasmalai has been my favorite sweet since my childhood. I remember when we used to go for family vacation during my school break,every-time I used to ask for Rasmalai in the restaurant's. I had absolutely no idea how it was made and I used to think that someone with some amazing cooking skills can prepare this, and now I make this so often!
It was so expensive that time,it still is! but since it is so easy to make at home,I do not feel the need to order it anywhere.
For all those who have not tasted this and who can try something with milk and sugar once in a while,you can give this a try! It just melts in your mouth!
Soft gooey cottage cheese balls cooked in flavored milk,with saffron,almond powder and cardamom will make it so awesome that you will not stop at one serving.
Recently,I have been using MTR Badam Mix in my recipes,and it has blown my mind! Just love the product.
Of-course this is NOT a sponsored post by MTR but I have been a fan of their Badam Milk drink mix and it just tastes so awesome in desserts,mixed with Milk. If you do not get this then use the regular Almond powder in the recipe.
Here are few Tips that will help you to get the perfect Rasgulla and soft delicious,creamy Rasmalai:
- Use whole Milk/ Full Fat Milk in this recipe. With 1 Litre/ 4 + Cups whole Milk,you will get around 14 Rasgulla,depends on the size of Rasgulla you make.
- Instead of Vinegar,you can also add Lemon Juice/Yogurt but it will take little more time to curdle the milk.
- Till the milk fully curdles,keep the heat on! Once the milk fully curdles,then switch off the heat and add the ice cubes.
- Strain the contents in a cheesecloth and tie it to the kitchen sink so that all the water is drained. You can retain the whey to use in other recipes as that is very healthy too.
- To make "Ras" for Rasmalai, try to cook the milk till it reduces by 1/3rd,then add sugar,saffron and almond powder.
- Once the Rasgulla had fully bloomed in the water let them cool. When your Ras is almost ready,then slightly squeeze the water out of Rasgulla and drop them in Ras and cook further.
- Make sure the Ras is thick,creamy but still flowing not thick and gooey.
Prep time: Cook time: Total time: Yield: 6 Servings
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