Rasmalai

Preparation time 60 mins | Serves 4-6 persons

Rasmalai is a famous sweet of South Asian Cuisine and is presented as dessert at dinners on special occasions. People generally prefer to buy the ready made ras malai as it is a common misconception that it requires lot of effort to prepare this dessert at home. Homemade rasmalai is cheaper than the ready made one. Just a bit of more effort is required to make this delicious sweet at home. This is an original recipe of rasmalai in which milk fat is used for making rasmalai balls

Ingredients:

For Rasmalai Balls:

1 liter milk
2 tbspn lemon juice

For Sugar Syrup:

250 gm sugar
300 ml water

For Milk Syrup:

1 liter milk
Sugar to taste
1/2 tspn cardamom powder

	Sensio 13362 Bella Professional Milk Frother and Warmer
	Book of Indian Sweets (Paperback)
	Lenox “Butterfly Meadow” Dessert Bowls, Set of 4

Procedure:

1. To make rasmalai balls, boil one liter milk in a deep saucepan.
2. When milk become boil completely, switch off the flame then add lemon juice and stir constantly.
3. After few minutes lumps of milk would form and milk will be separated into water and lumps.
4. Take a muslin cloth, and put it onto the surface of a bowl. Pour the spoiled milk onto the muslin cloth and drain out all the water from the lumps.
5. Now make a bag of this muslin cloth so that lumps would remain in this bag and hang out the bag on a suitable place for at least 30 mins so that rest of water would drain out completely and the lump become dry.
6. Open the muslin bag, now the dry lumps would become dry and its similar to cottage cheese block.
7. Knead the dough of lumps for 10-15 minutes so that the dough become smooth and soft. This process is very important to make soft rasmalai.
8. Now take small pieces of dough and make them into ball shape of small lemon size.
9. Make sugar syrup using the mentioned quantity of sugar and water.
10. Put the balls into the hot sugar syrup for 2-3 minutes and then take out one by one from the syrup in a plate.
11. Take a bowl of cold water and put all the balls in that.
12. In another sauce pan, boil rest of milk and reduce it to almost half.
13. Add sugar according to your taste and cook for 5-10 mins more and then switch off the flame.
14. Take out each ball one by one from the cold water by slightly press each of them so that excess water drain out but make sure the ball would not break.
15. Put these balls in the hot sugar milk syrup.
16. Sprinkle some cardamom powder and crushed almonds onto the rasmalai and place the bowl in fridge for an hour to chill.