For Rasgulla/Sponges Patties
5 cups full fat milk
2 to 3 tbsp lemon juice, add as required
1 cups sugar
5 cups water
2 teaspoon semolina or 1 teaspoon cornflour
1 tbsp rose essence
½ tsp cardamom powder (elaichi powder)
Alternatively you can use the Store bought rasgulla/rasmalai patti – 1 tin
For Malai-Ras (Milk)
1.5 l/6 cup Full fat milk
7- 8 Green Cardamom, peeled and pounded
½ Teaspoon rose water
2 Generous pinches Saffron/Kesar
A few almonds and Pistachios – finely chopped
Sugar to taste
A few Pistachios and Almonds , finely grounded
Silver leaf to garnish(optional)
LET’S PREPARE RASMALAI STEP BY STEP
Steps to prepare rasgulla/sponge pattie
First we will prepare the pattie for rasmalai as this can also be prepared well in advance and stored in fridge in sugar syrup.
Step 1. First pour milk in a pan and allow it to get a boil. Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer. Stir the milk occasionally so that milk doesn’t stick to the bottom.
Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chena to become hard. Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.
Step 2. Now milk must have curdled, if not, you may repeat the same for 1 time more. Once milk has curdled properly, pour the milk to the lined strainer ( Don’t throw the whey water, save it for making chapati dough which makes chapatis very soft and has good nutrients).
Gather the kitchen towel from the sides and rinse the chena very well in running water. It will remove the tangy flavour from the chena (coagulated milk) and doesn’t let the chena to cook more, so prevents hardening.
Step 3. Now a crucial step comes that is correct amount of moisture. Remember one thing excess water or moisture in the chenna will result in broken rasgullas while cooking. So what I do is squeeze the water as much as possible with hand and hang chena for about 30 minutes.
You may also use another method that is place a heavy weight on the chena for 7 to 8 minutes, but hanging method always works for me. After 30 – 35 min, open the chena and break it into big chunks. Take all piece into mixer jar and grind it, into smooth paste.
Step 4. Grind chena only for 1 min else ghee will separate from chena and you will not be able form balls out of it. Now take out the mixture into a large plate. Add semolina and elaichi powder. Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee. You may see greasiness on your hand. It took me around 6-7 minutes as I have grounded it earlier.
Step 5. Now chena forms a nice and smooth dough. Now keep a big deep vessel on high flame and pour 5 cup of water into it. Add 1 cup of sugar and let it come to a boil. I always cook my rasgulla in 1:5 ratio (sugar:water). Meanwhile you can prepare chena balls, pinch small portions from the chena and roll them between your palms to a smooth round ball. Prepare all this way.
Step 6. Now once sugar-water come to boil slide gently all the cheese balls into it and cover the lid immediately, so that steam remain inside vessel. Cook for about 5 on high heat and then turn the flame to minimum possible flame. Now cook it covered for next 15 minutes on lowest flame. Rasgulla are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.
Step 7. Now take a another pot and add some room temperature water. Shift all cooked rasgulla into it. You can see how puffy they have turned. Freshwater is necessary because they retain their shape when immersed in fresh water.The sponge patty is ready for Rasmalai.
Next we will prepare the Malai Milk (ras) for rasmalai
Step 1.Place a heavy bottom deep pot on medium flame. Add 2 teaspoon water. Adding water to pan ensures that milk will not stick to the bottom.
Step 2. Now add 4 cups milk to pot and set it for boiling on high flame.
Step 3. After one boil lower the flame and let it boil to get thickened . After some time you will start seeing malai layer and pieces like texture in the milk almost like making Rabri. Depending on how much malai or thickness you need, you can boil it further. Keep stirring on evrry 5-10 mins so as the milk does not stick at bottom.
Step 4.Now add the remaining 2 cup milk , Add saffron, pounded green cardamom and some grounded almonds and pistachios. Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling.We added the 2 cups milk later so that the the Ras has some rabri/Malai from first 4 cups process and then ras from next 2 cups or process.
Step 5. Now add sugar to taste and simmer until the milk reduces to half the quantity. Switch off the flame and add rose essence and Set this aside to cool.
Step 6. Once the rasgulla and ras(milk) are ready then follow below steps. If you want it to be real quick, you can also use the store bought Rasmalai/Rasgulla tin.
Step 7. Gently press the sponges in between your palm and soak it in prepared thickened milk(ras).Keep it soaked in the milk ras overnight or a day for the best taste. Don’t apply too much pressure otherwise rasgulla will break.
Step 8. Decorate it with pistachio, Almonds and silver leaf. Serve it chilled. You can see how puffy and netty rasmalai has come out. I have tried this recipe for several time and each time it comes out perfect. Do try it and hope it will turn out good.
Hope you enjoyed making Malai-Rasmalai !
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