Rasmalai, a decadent Indian dessert, is a symphony of creamy textures and subtle sweetness. Imagine soft, spongy cheese balls, delicately infused with cardamom and saffron, swimming in a luscious pool of sweetened, thickened milk. This heavenly treat, a hallmark of Indian cuisine, is surprisingly easier to make at home than you might think, offering a delightful reward for your culinary efforts. The rich history of Rasmalai speaks to its enduring popularity, a testament to its captivating blend of flavors and textures.
This easy Rasmalai recipe breaks down the process into simple, manageable steps, guiding you through each stage from preparing the cheese balls to creating the aromatic milk sauce. Whether you're a seasoned baker or a kitchen novice, this recipe promises a delicious and satisfying result. Get ready to embark on a culinary journey and create your own batch of irresistible, homemade Rasmalai.
Tools Needed
- Bowl
- Spoon
- Stove
- Pan
Ingredients
- Javanese Rice: 1 cup (200g)
- Butter
- Flour
- Salt: a pinch
- Jaggery: 1 tablespoon
- Milk Powder: 1-2 tablespoons
- Full Cream Milk: 1 liter + packet milk
- Cardamom Powder: 1/4 teaspoon
- Condensed Milk: 100ml (optional)
Step-by-Step Instructions
Step 1. Prepare the Rasmalai Cheese
- Rinse 1 cup (200g) of Javanese rice with plain water.
- Soak the rice in melted hot butter.
- Add flour to the soaked rice, mix well, and let it marinate.
- Mix the marinated rice with a pinch of salt, 1 tablespoon of jaggery, and 1-2 tablespoons of milk powder.
- Roll the mixture into small balls.
Step 2. Cook the Cheese in Milk
- In a large bowl, heat 1 liter of full cream milk (plus packet milk) on high heat.
- Add the rice balls to the boiling milk, stirring to prevent lumps.
- Simmer on medium heat for 10 minutes.
Step 3. Add Flavor and Sweetness
- Add 1/4 teaspoon of cardamom powder.
- Add 100ml of condensed milk (optional).
- Simmer for another 2 minutes.
Step 4. Cool and Serve
- Turn off the heat and let the Rasmalai cool.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Don't add too much water while preparing the rice mixture.
- If you don't have ghee, use oil to prevent sticking while rolling the balls.
- Ensure the milk is hot before adding the rice balls to avoid lumps.
- If you don't have condensed milk, use 1/2 cup of jaggery instead.
Nutrition
- N/A
FAQs
1. Can I use store-bought chenna (Indian cheese) for this recipe?
Yes, absolutely! Store-bought chenna will work perfectly, saving you the time of making it from scratch. Just ensure it's fresh and of good quality.
2. How can I store leftover Rasmalai?
Store leftover Rasmalai in an airtight container in the refrigerator for up to 2-3 days. The flavors will actually deepen slightly over time.
Enjoy your homemade Rasmalai! This delicious dessert is perfect for sharing with friends and family, or indulging in as a special treat for yourself. Now go forth and impress everyone with your newfound Rasmalai-making skills!