Rasmalai

Here is how to make shop-quality rasmalai at home very easily.

#Sweets #Rasmalai
  • Serves 8
  • 1 hr
  • December 29, 2020
Rasmalai

Ingredients

  • Chhana (2 cups)
  • Sugar (3 cups)
  • Corn flour (1 teaspoon)
  • Condensed milk (200 ml)
  • Milk powder (2 tablespoons)
  • Milk (1 liter)
  • Chopped pistachios and cashews (for serving)

Method

  1. First, make chhana from 2 liters of milk. That should yield about 2 cups of chhana. You can find the chhana recipe here.
  2. Mix 1 teaspoon of corn flour into the chhana and knead it well for 10–15 minutes. Make sure the chhana is very smooth. Then shape small sweets by rolling them between your palms.
  3. In a large pot, combine 8 cups of water with 2 cups of sugar and bring it to a boil to make a syrup. Make sure the syrup is not too thick. Cook the sweets in it over high heat for 15–20 minutes. To test whether they are done, drop one sweet into a bowl of cold water. If it sinks, cooking is complete. If it floats, cook a little longer. Remove from the heat.
  4. To make the malai, stir 2 tablespoons of milk powder and 200 ml of condensed milk into 1 liter of milk. When the milk comes to a boil, add 1 cup of sugar. If you like your sweets sweeter, you can add more. Lower the heat and keep stirring until the malai thickens.
  5. Strain the sweets out of the sugar syrup and place them in a dish. Pour the malai over them. Sprinkle chopped pistachios and cashews on top. Let it cool. Once cold, refrigerate the sweets with the malai for 6–8 hours before serving.
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