Soft and Spongy Rasmalai Made With Toned Milk is a famous Bengali delicacy with mild sweetness made up with Chena balls(cottage cheese) then dipped in flavoured thickened milk and garnished with nuts. It is soft and juicy in texture and taste delicious when serve cold.

What is Rasmalai

Rasmalai is a famous festive sweet from Bengali cuisine traditionally that made up with full fat cow milk chenna, cooked in sugar syrup first and then soaked in thickened flavoured milk for few hours and chilled in refrigerator before serving. It is then garnished with chopped nuts to enhance it taste and nutrition value and serve cold.

Rasmalai  is one of my favourite sweet and i do not think that there is a person who do not love to eat rasmalai. It has a special place at any wedding menu and festive time favourite.  

Some people think that it is impossible to make halwai style soft and spongy rasmalai at home but believe me it is more delicious and healthier than market bought. I was also failed twice at the beginning and had the same idea but i did not give up, tried again & again considering every little detail in mind and see now i become perfect in it.

Other sweets recipe you would like to try

• Seeds and Dry Fruits Ladoo
• Instant mawa kesar modak
• Instant Kalakand

Traditionally, it is made with full fat milk and a good quantity of sugar, but here, I am sharing my recipe that is low in fat and sugar, so you do not need to skip your favourite sweet dish and enjoy it without any guilt.

Nutritional benefits of the main ingredients used in making of soft and spongy rasmalai

Milk – milk is considered as immunity and health booster for kids as well as adults as it provides good  quality of protein which helps in muscle building and rich in calcium &  Vitamin D that is good for bone health and reduces the risk of osteoporosis. Also reduces the risk of heart disease and lower the blood pressure as it is a good source of potassium and phosphorus and lower in sodium. Milk is considered as a complete meal and recommended to drink a  glass of milk daily of strong bone and healthy heart.

Sugar -To provides sweetness to the dish sugar is and essential part of the recipe. White sugar provides just plain calories without any nutrients but we can substitute brown sugar or mineral sugar to replace white sugar in the recipe. Today I am using white sugar here as i am out of raw sugar(desi khand) that i use regularly to sweeten the rasmalai.

Nuts– Nuts are a rich source of good fats, minerals and vitamins also have antioxidants.

Cardamom, kesar stands and kewra water – To give nice flavour and taste to the dish.

Turmeric powder– use as a natural colour to give a nice yellow colour to the dish. It is optional and does not change the taste of the rasmalai at all.

Step by step preparation of this super yummy mouth melting easy rasmalai recipe with pictures

How to prepare flavoured milk for homemade rasmalai

1. Take a pan and boil milk on low flame. Keep stirring in between to avoid sticking at the bottom. After 3-4 minutes of boiling add 2 tbsp sugar and stir well. Continue on the flame until it become 1/3 of its original volume. We do not have to thicken it much otherwise rasmalai balls will not absorb it fully.

2. Now add cardamom powder, few strands of kesar dissolved in little warm milk and milk powder. Lastly add 1 pinch of turmeric powder(optional) that gives a nice colour to the flavoured milk. Now switch off the flame and keep it aside. When cool down add kewra water into it to enhance the flavour.

How to prepare chena balls for making soft and spongy rasmalai

3. Boil 1 litre milk in a pan  on high flame and keep stirring milk until it start boiling. Take off from the flame. Wait for 5-7  minutes to cool down the milk little bit. Now dissolve citric acid in water and start adding into the milk little by little until it curdled completely. Strain the whey from chenna with the help of strainer and muslin cloth.

5. Wash chenna under running water to remove the acidic taste . Hang chenna for around 1 hour to completely drain off the liquid. I got around 150 gm of chenna from 1 litre of milk.

6. Now spread chenna in a wide plate or on kitchen counter and start kneading  with your palm till it become smooth and shiny. It will take around 7-8 minutes for this process.

7. To check whether it is done or not make a ball of chenna if it is smooth without any crack you are on the right track. Make 10-11 balls from the dough. I made 10 balls of 15 gm each from this . Flatten the ball and press it in the middle. Repeat this with all the balls.

8. In a wide pan add sugar and water, wait until it start boiling. Add 2-3 rasmalai balls at a time, wait for a minute and add again till all the balls in the syrup. We do so because the temperature of the syrup should not go down. Boil rasmalai balls for about 15-20 minutes on high flame, they will become very soft and double in size.

Final preparation for making soft and spongy rasmalai

9. Switch off the flame and let it cool down for 20-30 minutes. Then take out the balls, squeeze them little and put in the flavoured warm milk.

9.  When it cool down completely, put in the refrigerator for at least 6-8 hours or best if do overnight and serve  cold and garnish with chopped nuts.

Serving Suggestions

Soft and spongy rasmalai with toned milk is best served as an after meal dessert or a sweet for any occasion specially in summers.

Tips and tricks

1. Boil milk and cool down for 5-7 minutes before adding citric acid into it.
2. After curdling do not leave chenna in that whey water for long time otherwise it makes chenna hard.
3. Wash chenna under running water to remove the acidic taste from it.
4. Leftover whey water can be used in making curries, for making chapatti dough or you can drink it by adding little honey and black powder in it, it is very nutritious and good for heath.
5. After hanging if chenna become dry add 1-2 tsp whey water init to make it soft.

Recipe card

Soft and spongy rasmalai made with toned milk

Babita Singh

Soft And Spongy Rasmalai Made With Toned Milk is a famous Bengali delicacy with mild sweetness made up with Chena balls(cottage cheese) then dipped in flavoured thickened milk and garnished with nuts.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 2 hours hrs

Total Time 40 minutes mins

Course Dessert

Cuisine Indian

Servings 12 Rasmalai

Ingredients

  

For preparation of rasmalai balls

• 1 litre Toned milk (for making chenna)
• ½ tsp Citric acid
• 150 gm Sugar
• 4 cup Water (for making sugar syrup)

For Flavoured milk

• 700 ml Toned milk
• 2 tbsp Sugar
• 2 tbsp Milk powder
• ¼ tsp Cardamom powder
• 7-8 Kesar stands
• ½ tsp Kewra water or rose water
• 1 pinch Turmeric powder (optional)

For garnishing

• 2 tbsp Chopped nuts
• 1 tsp Dry rose petal

Instructions

 

Preparation of flavoured milk

• Boil milk in a deep pan on low flame. Keep stirring in between to avoid sticking at the bottom.
• After 3-4 minutes of boiling add 2 tbsp sugar and stir well. Continue on the flame until it become 1/3 of its original volume. We do not have to thicken it much.
• Now add milk powder, cardamom powder and few strands of kesar to give a nice flavour.
• Lastly add 1 pinch of turmeric powder that gives a nice colour to the flavoured milk.
• Now switch off the flame and keep it aside.
• When cool down add kewra water into it to enhance the taste & flavour.

How to prepare chenna balls for ras malai

• Boil milk in a pan on high flame and keep stirring milk until it start boiling. Take off from the flame. Wait for 5-7 minutes to cool down the milk little bit.
• Now dissolve citric acid in water and start adding into the milk little by little until it curdled completely.
• Strain the whey from chenna with the help of strainer and muslin cloth.
• Wash chenna under running water to remove the acidic taste .
• Hang chenna tied in muslin cloth for around 1 hour to completely drain off the liquid.
• I got around 150 gm of chenna from 1 litre of milk.
• Now spread chenna in a wide plate or on kitchen counter and start kneading with your palm till it become smooth and shiny. It will take around 7-8 minutes for this process.
• To check whether it is done or not make a ball of chenna if it is smooth & without any crack you are on the right track.
• Make 10-11 balls from the dough. I made 15 balls of 10 gm each from this . Flatten each ball and press it in the middle.
• Now in a wide pan add sugar and water, wait until it start boiling. Then add 2-3 rasmalai balls at a time, wait for a minute and add again till all the balls in the syrup. We do so because the temperature of the syrup should not go down.
• Boil rasmalai balls for about 15-20 minutes on high flame, they will become very soft and double in size.
• At this point switch off the flame and let it cool down for 20-30 minutes. Then take out the balls, squeeze them little and put in the flavoured warm milk.
• When it cool down completely, put in the refrigerator for at least 6-8 hours or best if do overnight and serve cold and garnish with chopped nuts.

Video

Notes

1. Boil milk and cool down for 5-7 minutes before adding citric acid into it. This way we get soft chenna.

2. After curdling do not leave chenna in that whey water for long time otherwise it makes chenna hard.

3. Wash chenna under running water to remove the acidic taste from it.

4. Leftover whey water can be used in making curries, for making chapatti dough or you can drink it by adding little honey and black pepper powder in it, it is very nutritious and good for heath.

5. After hanging if chenna become dry add 1-2 tsp whey water init to make it soft.

6. Kneading should be done with the help of your palm or you can use the grinder jar make the job easy.

7. To check if dough is ready , make a ball, if it smooth and crack free you are good to go to the next step.

8. After boiling in the sugar syrup balls should be leave in the syrup until they cool down.

9. Balls should be added in the warm flavoured milk.

10. Leftover sugar syrup can also be refrigerated for later use  in making halwa, kheer, sweet seviyan or in making tea.

11.After adding balls in the flavoured milk, keep it refrigerated for at least 6-8 hours or best if overnight. That gives time to the balls to get the flavour of the milk and become fluffy and juicy in texture.

 

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