Rasmalai

Rasmalai does not need any introduction.. Everyone loves Rasmalai.. 

I keep my rasmalai a bit different than others.. Rasgullas which directly goes to the mouth and automatically to the stomach.. 

Also, unlike flat rasgulla for rasmalai, this can be eaten as it is, no need to break! 

I keep the rasgullas in the rabri for atleast 4 hours.. 

which makes the flavors of rabri infuse to the rasgulla.. 

They capture the color of rabri, also capture the taste, flavor of rabri.. 

But my family members, prefer to eat this after 12 hours.. 

Which itselfs make a huge difference! Small, Soft, Spongy Rasgullas, Rich, Creamy, Kesariya Rabri.. 

A heaven on earth! Also the two new flavors to rasmalai, cloves and fennel. 

Took it to next level!!! Do try this, You’ll Love it! 

Tip Time: 

Selecting Milk: Make sure to use Pure Full Cream Cow Milk.. 

Cow Milk is the important for making Rasgullas. 

I have failed miserably more than 15 times making rasgullas because of milk(THIS IS TRUE). 

It was not good. Find a dairy near your city and ask them for pure cow milk. 

While Making Chenna: Make sure to switch off the flame before adding the lemon juice/vinegar. 

Add the vinegar/lemon juice gradually, about in difference of 10 secs.. 

Excess lemon juice/vinegar will make it chewy/rubbery. 

Also, as soon as the milk separates, Strain it. 

Taking out the Water from chenna: After straining the chenna, make sure you let it hang atleast for 30 minutes. 

1 hour is even good. Make sure you squeeze water from chenna once in about 15 minutes. 

After about 40-60 minutes, dry the outer surface of chenna to avoid excess moisture! Excess moisture in chenna will make it get dissolved in syrup. 

Kneading the chenna: All depends upon the quality of milk, quality of chenna. If your chenna is like a soft, and has a very very little amount of moisture it will be done just 3-4 minutes.. 

People say 15-20 minutes because they might be using toned milk, which have a very least amount of fat, hence takes a little long time… 

MAIN THING IN KNEADING IS TO ACHIEVE A SMOOTH DOUGH, 

We dont need a paste of chenna. just need until it starts leaving fat! Dont knead like it is your enemy.. Knead it with love and care.. Result will be perfect. Kneading is the key for a good rasgulla. .. 

Sugar Syrup: 

For Rasgulla: 1 Cup Sugar = 3 Cups Water. 

For rasmalai: 1 Cup Sugar = 5 Cups Water. 

Just heat in high until it gets a boil. No need of a Single thread consistency or more. 

Cooking the rasgulla: Small Rasgullas get cooked in just about 8-10 mins in medium heat(medium heat as in continuously boiling water). Test by adding one rasgulla to cold water, if sinks, its ready. Over cooking will make them hard! For second batch: If you wish to cook more rasgullas or if you are doing two batches like me, Add about 5 tbsp and 1 cup of water to the remaining syrup and then wait until boils. Use again. But make sure the syrup is not thick. if it feels like its thick, add more water. We want the syrup to be very thin! Let the rasgullas cool in room temp.

 Rabri: Keep Rabri thin.. Rasgullas will soak rabri.. And it gets thick after 1 hour, add some milk to it. 

it will get fine. Dont worry on adding milk. Its normal, i added milk thrice Make sure, the rabri is thin! Keep Rasgulla balls in Rabri for atleast 4 hours before serving. 

I like my Rasmalai with loads of small rasgullas, If you want rasmalai like we get in market with nominal amount rabri in it. Make rabri from 1.5 liter-2liter of milk!