Producer: Mehak Pal Editor: Sujata Singh
Rasmalai is an all-time favourite snack made with chhena balls and soaked in malai. Try this delicious rasmalai recipe at home.
Reetha (foaming agent that helps the chenna to puff up) - 3 pieces Cow milk - 5 cups Sugar - 2 cups Water - 2 cups Tatari (souring agent) - 3 gm Cornflour - 1 tsp Maida - 1 tsp Saffron strands (As required) Pistas (peeled and sliced) - 1 tbsp Almonds (peeled and sliced) - 1 tbsp Rabri (no sugar just condensed milk cooked for a while)
Cut open the reetha, discard the seed, and soak the peel in hot water.
Heat some more water to blanch the pistas. Boil for a couple of minutes. Once the skin becomes nice, soft, and fluffy remove from heat. Cool it, peel the skin off, and slice it.
Blanch and peel the almonds in the same way. Once cool slice them too. Boil the milk to make chenna. Keep stirring the milk else it will stick to the pan
Once done. Allow it to cool. In the meantime, make the sugar syrup.
Add sugar and water in the same proportions in a pan. Heat the mixture and keep stirring continuously else the sugar will stick to the bottom and caramelize.
Once the milk has cooled down add to it 1 cup of water mixed with tatari. Once the milk curdles add a cup of ice cold water to it. Make sure you scrape off all the milk from the sides.
Strain the milk into another container with a muslin cloth. Drain it off all the water. Add cornflour and maida to the chenna and mix it into a dough. Make small balls out of it and flatten it.
Now, heat one cup of sugar with little less than a cup of water to make syrup in which the rasmalai will be dipped. Once the syrup comes to a boil add 2 Tbsp of the reetha water. Dip the rasmalais gently into the sugar syrup.
Once the foam starts to form. Pat it gently in the center with a spoon so that the foam settles down and the rasmalai comes up. As the form settles down, gently take the rasmalais out and soak them in the sugar syrup made earlier.
Warm some milk in a pan and add a few saffron strands to it. Gently squeeze out all the excess sugar syrup from the rasmalais and add them to the milk.
Mix well for about a minute and then squeeze all the excess milk from them and plate them. Garnish with rabri, pistas, and almonds.