Spicy World
Simple and Easy Recipes

Ras Malai / Rosho Malai

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Ras Malai is a very popular Indian dessert in which first we will make soft, spongy rasgullas then they will be soaked in flavored sweetened milk. It tastes so so good during summer. Always serve Rasmalai chilled. In Bengali it is called Roshomalai. You can obviously make Rasmalai with store bought Rasgulla to cut down the time and effort. Do try this recipe in your kitchen and let me know how it turned out for you.


Ingredients

  • For Rasgulla:
  • 2 liters of full fat milk.
  • Half cup of beaten full fat yogurt / 4-5 Tablespoons of lemon juice or vinegar.
  • 2 Teaspoons of all purpose flour or maida.
  • 4 cups of water.
  • 2 cups of sugar.
  • For Malai:
  • Half liter and half cup of full fat milk.
  • 1 Teaspoon of cardamom powder or 2-3 green cardamom pods.
  • Half cup of condensed milk or little less than 1 cup sugar.
  • Chopped cashews and pistachios.
  • Pinch of yellow food color or Saffron. (optional)

Ras Malai / Rosho Malai


Ras Malai / Rosho Malai

Steps

Heat 2 liters of full fat milk in a sauce. Keep stirring with spatula in every 2-3 minutes.
When the milk starts bubbling, reduce the heat to low and add yogurt/lemon juice/vinegar. Mix well with milk.
After few minutes you will see the paneer.
Cooking Step: Ras Malai / Rosho Malai
Turn off the heat and let it rest for 2-3 minutes.
Then in a cotton cloth lined strainer strain the paneer.
Rinse it gently with cold water.
Cooking Step: Ras Malai / Rosho Malai
Squeeze the cloth tightly to remove extra water. Do not make the paneer very dry.
Now take out the paneer in a plate and start mashing it for 2-3 minutes with the back of your palm.
Cooking Step: Ras Malai / Rosho Malai
Add all purpose flour, mix well for another 2 minutes.
Now make small flat balls out of the mashed paneer.
Cooking Step: Ras Malai / Rosho Malai
In 4 cups of water add 2 cups of sugar. Mix well and let the water comes to boil.
When the syrup starts boiling add 5-6 paneer balls. Do not overcrowd the pan.
Cover the pan and cook on medium flame for 10-12 minutes.
Cooking Step: Ras Malai / Rosho Malai
They will become double in size. Gently flip them and cook for another 10 minutes.
Make rest of them like this way.
In hot syrup add a glass of chilled water or 3-4 ice cubes.
Cooking Step: Ras Malai / Rosho Malai
Add all the cooked rasgullas and let them rest for 30 minutes.
In another pan heat half liter and half cup of full fat milk.
When the milk starts boiling add green cardamom, condensed milk, chopped nuts. Mix well and boil the milk for 10 minutes. Keep stirring.
Cooking Step: Ras Malai / Rosho Malai
Add food color or saffron, mix well. Do not make the milk very thick.
Now take one rasgulla within your palm and press gently to remove extra syrup.
Do not put very much pressure.
Cooking Step: Ras Malai / Rosho Malai
Do the same with all of the rasgullas and then drop them in hot milk mixture.
Cooking Step: Ras Malai / Rosho Malai
Cook for another 2-3 minutes on medium flame and turn off the heat.
Please do not put any kind spatula for stirring after adding the rasgullas otherwise they will break.
Just hold the pan and keep shaking gently for 3 to 4 times.
When the Rasmalai will come to room temperature, keep them in fridge for 1 hour, then serve.
Cooking Step: Ras Malai / Rosho MalaiCooking Step: Ras Malai / Rosho Malai

Additional Info

Recipe Category: Desserts
Recipe Cuisine: Indian
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Serves: 8

Your Ras Malai is ready to serve.
  • Serve this chilled ...

Ras Malai / Rosho Malai


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