Скачать или смотреть Made Rasgulla Only To Turn It Into Rasmalai 🫢

Pro-tip: Did you know you could make it completely healthy by using Monkfruit which is actually very less in calories and doesn’t compromise the taste? 😃


Rasmalai recipe

For Chena:
MILK 1 LITRE (FULL FAT)
WATER 2 TBSP
VINEGAR 2 TBSP
ICE COLD WATER
REFINED FLOUR 1 TSP

For Cooking Sugar Syrup:
SUGAR 1/2 CUPS
WATER 4 CUPS

For the Ras Malai milk -
1 ltr milk which has been cooked & reduced to half with sweetner of choice.

1/2 cup sugar or I have used Monk fruit which has zero calories.

1/2 tsp elaichi powder

Few strands of kesar for colour.

Chopped and roasted almonds: 7-8 pcs

Chopped and roasted pistachios: 7-8 pcs

Method -
Curdle milk ( Boil milk first and then mix water and vinegar in a bowl. Once boiled, add this mix to the milk mix. As soon as it curdles, drain the chenna, wash it & squeeze it to remove excess water. Add maida and mash it using the heel of your palm until smooth & cook these in a covered sauce pan in water on high flame.
Boil water with sugar and once boiled put one rasgulla at a time so that the heat of the syrup doesn’t come down. Boil until it doubles in size and let it sit in the syrup until it cools down.
For the Ras - Cook milk and reduce it a little. Add kesar, elaichi powder & a sweetener of your choice. In the end add nuts.
Cool this down & add the gullas after squeezing out all the water and let it sit for atleast 2 hours for it to absorb the flavours.

Note :- To make it healthy, alter sugar with non fruit sugar which is a zero calorie sweetener and doesn’t alter taste.

Points to be noted

1. The consistency of chenna is the key. If it is too dry then the final result won't be as spongy and if it is too wet, then it will disintegrate while cooking. The balls after rolling should be smooth and shouldn’t have cracks.
2. While cooking, the temperature has to be high. Set flame to high at all time. It has to be constantly bubbling. Let the gullas cool in the water itself for about 1 hour.
3. Squeeze the chenna disk well to ensure it soaks the Rabri / malai well to make it juicy. Best is to keep it soaked for atleast 5-6 hours.