Saffron rasmalai | Rasmalai Recipe | How to make Soft Rasmalai - Mushur Kitchen

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Saffron rasmalai | Rasmalai Recipe | How to make Soft Rasmalai

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Saffron rasmalai | Rasmalai Recipe | How to make Soft Rasmalai 

Saffron rasmalai | Rasmalai Recipe | How to make Rasmalai soft

Taste and very good Saheer Rasmalai in Surat, special suite dish for Deepawali celebration.

Essential Ingredients - Ingredients for Rasmalai Recipe

Cow's milk - 1 liter (to make chana)
Full cream milk - 1 liter (to make rasmalai syrup)
Sugar - 1.5 cups (300 grams) (to make syrup)
Sugar - ½ cup (100 grams) (for making rasmalai syrup)
Saffron threads - 25-30
Cardamom - 4
Almond - 6-7
Cashews - 6-7
Pistachios - 15-20
Lemon - 2

Method - How to make soft Rasmalai 

Take two big utensils to make rasmalai. Add 1-1 liters of milk to each and keep them on the gas for heating.

Cut the almond into thin pieces. Cut cashews and pistachios into thin pieces. Peel cardamom and make powder of its seeds.

Take a saffron thread in a bowl and put some warm milk in it so that the saffron leaves its color.

When the milk is boiled, take out a vessel from the gas and keep it on the lattice stand and let it cool for 2-3 minutes as milk needs to be slightly reduced to tear the milk.

Let the milk cook until the milk is boiled in boiling water in another kitchen, keep milk running every 1-2 minutes so that the milk does not appear on the bottom of the vessel.

Cut the lemon into juice and take out the juice. Add 2 tablespoons of water to almost 2 tablespoon lemon juice and water. After 3 minutes, after reaching 80 degree centigrade of milk, add little lemon juice to the milk and mix it. After mixing it, add some lemon juice again into the milk and mix it. Likewise, milk the lemon juice in milk and run the milk lightly and then wait for a minute and in the same way until the lemon juice is finished, continue this process. After pouring lemon juice, leave the milk for a while.

After a while, after the milk is broken, the chana and water will start appearing in the milk, then filter it. Take the sieve to filter it and keep muslin or cotton cloth on it and keep a cup under the sieve so that the water will be drained in the cup after filtering. Then filter the torn milk and lift the cloth from the four sides and remove the water.

Chhina is hot now, let it cool down slightly. After cooling down, squeeze it well. Then pour cold water in this pan and wash it well so that the lemon's taste and odor will be removed from it.

Take the chana in the plate and grate it well for 4 minutes.
Chhina is ready after 5 minutes. Mix ½ tsp corn flour in it and stir again for 3-4 minutes.

On the other hand milk is also boiling. Add almonds, pistachios, saffron milk and cardamom powder in this milk and mix well. Cook until the milk is so thick that it should be half.

Mix 1.5 cups of sugar and 4 cups of water in a vessel and keep it on the gas. Keep the gas fast and cover the utensil so that the water starts boiling quickly.
Prepare the balls with china
Now prepare the balls from the chiselled chisel, take a little mixture from the china and make it round with the help of hands and flatten with a slight pressure from the palm. Place the made balls on the plate and in the same way prepare all the balls with chana balls.

Once the syrup starts boiling, add chana shells one by one (do not put the chana shells in the syrup) After putting all the balls in this boiling water, cover the balls and boil for 15-16 minutes and keep the gas intensified Always keep boiling in water.

After 50% milk becomes thick, add sugar to thickened milk and cook it a bit more until sugar dissolves. After the sugar dissolves completely in the milk, turn off the gas and let the milk cool.

After 15 minutes, the rasmalai is ready to cook well in the syrup. Turn off the gas and take off the kitchenware from the gas and put it on the lattice stand and let the rasmalai cool down.

After milk is cooled, take out the milk in a bowl. Rasmalai is also cold and ready. Take a rasmalai from the syrup and put it in a thick milk by pressing it lightly with a spoon. In the same way put the rest of the milk into milk.

Tasty and savory saffron juice is ready, take it out in the plate and thicken it on it, add a little milk and garnish it by putting pistachio over it.


The milk is lightly soaked so that the china is ready to be soft and soft. If we put lemons in boiling milk and tear the milk, then the china does not become very soft.
You can use the water that comes out on making chhina, to make dough, dal, vegetable gravy or curd.
It is necessary to soften the chicken by mashing the masal. If the chana is not soft, the juice will not become soft and bloated.
Rasmalai's texture becomes slightly better by pouring corn flour in rasa cream. If you want, you can make cornflower even without corn floss.
You can use the remaining syrup to make sweet whole, Pu, sweet chili, sugar syrup or again, to make it a chhana rosgulla.

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