I share the 3 key pointers to make them the softest, which is the characteristic of a well-made rasmalai. My time tested recipe will help you make soft and juicy rasmalai that literally melts in your mouth. The spongy cooked chenna discs are drained of the sugar syrup and added to the thickened milk/ rabri. This tastes super delicious with bursting flavours. It is flavoured with cardamoms and saffron. On the other side (second step), full fat milk is simmered until thick & then sweetened to make rabri (sweet thickened milk). These discs are cooked in boiling hot sugar syrup so they puff up and get a porous and spongy texture. The first step is to curdle the full fat milk with an acidic ingredient to make chenna (Indian cheese) & this forms the main component of the sweet.Ĭhenna is later drained of its whey, then it is kneaded and shaped to discs. Making Rasmalai is similar to making rasgulla, but this is a 3 step process. This popular festive delicacy is popular all over the South Asian Countries & you will commonly find them in the Sweet shops/ Halwai shops. So it is something that’s juicy and creamy. In Hindi Ras means “Juice” and Malai translates to “Cream”. The term Rasmalai consists of 2 words – Ras & Malai. Rasmalai is a Classic Indian dessert consisting of juicy cheese discs served with thickened milk.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |