Bengali Rasmalai Recipe: Bengali Rasmalai is a popular Indian dessert made from soft, spongy cottage cheese balls soaked in sweetened, thickened milk. Making the chenna, also known as cottage cheese balls, involves curdling milk with vinegar or lemon juice and then kneading it into a smooth dough.
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These balls are then flattened and poached in sugar syrup until they become light and spongy. They are then soaked in a sweetened, creamy milk mixture flavoring cardamom and saffron. The result is a delicious, creamy, and aromatic dessert that is perfect for any occasion. Bengali Rasmalai is typically served chilled and garnished with pistachios or almonds.
Bengali Rasmalai Recipe
here is a recipe for Bengali Rasmalai:
- 1-liter whole milk
- 1 lemon, juiced
- 1 cup sugar
- 3 cups water
- 1 teaspoon rose water
- 1 teaspoon cardamom powder
- 1 tablespoon sliced almonds
- 1 tablespoon sliced pistachios
- Boil the milk in a deep, heavy-bottomed pan over medium heat. Keep stirring to avoid burning the milk.
- Once the milk comes to a boil, turn off the heat and add the lemon juice. Stir well until the milk curdles and separates from the whey.
- Strain the curdled milk using a muslin cloth or a fine strainer. Squeeze out the excess water from the chenna (cottage cheese) and rinse it well under cold water.
- Press the chenna between your palms to remove any remaining water and knead it for 4-5 minutes until it becomes smooth and soft.
- Divide the chenna into small, equal-sized balls and flatten them slightly. Make sure there are no cracks in the balls.
- In another deep pan, add the sugar and water and bring to a boil. Stir until the sugar dissolves completely.
- Add the chenna balls to the boiling sugar syrup and cover the pan with a lid. Let it cook for 15 minutes on medium heat.
- After 15 minutes, turn off the heat and let the chenna balls soak in the sugar syrup for another 15 minutes.
- In a separate bowl, mix the rose water and cardamom powder in a cup of water.
- Once the chenna balls have soaked for 15 minutes, take them out of the sugar syrup and add them to the bowl of rose water and cardamom mixture. Let them soak for 10-15 minutes.
- Remove the chenna balls from the rose water mixture and place them on a serving plate.
- Pour some of the sugar syrup over the chenna balls and sprinkle sliced almonds and pistachios on top.
- Chill the Rasmalai in the refrigerator for at least 30 minutes before serving.
Enjoy your delicious Bengali Rasmalai!