Rasmalai, or Roshomalai (as it is known in Bengal), is a recipe that can be roughly divided into two. The first part is making the rasgulla, which is then allowed to soak in the cream, which is made from the second part. Although many versions exist in India and around the world, the original creator of this recipe, KC Das, follows one that can only be called sublime. “The recipe is simple,” said Dhiman Das, director of KC Das, a brand that’s been associated with Roshogulla for nearly 170 years, “but it takes a few key things to get right.” There are a few things to keep in mind to make perfect rasmalai. This will make the end result extra delicious.
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In 1932, Rasmalai or Rasmalai was officially launched by Krishna Chandra Das, son of Nobin Chandra Das, who holds the title of being the “father of Roshogulla” in Bengal. Krishna Chandra Das, or KC Das, was the first to make the humble rasgulla, which went a long way in popularizing the dessert across the world. Rasmalai, created by KC Das, is now a beloved dessert across India, and is a sweet, decadent dessert that is a great way to end a meal.
Tips and Tricks to Make the Best Rasmalai
1) Check the quality of milk
The milk should be of good quality and should be really fresh in the beginning. Ideally, it should not be pasteurized but obtained directly from the cow. It should not have a strong smell of anything, as it may affect the final result. Water should never be mixed with milk.
2) boiling substances
“When you boil milk before curdling, it needs to be kept at a uniform temperature so that the milk boils evenly and doesn’t get too hot and not enough in others. There’s no distinctive odor. Milk smells very easily and has a distinct smell of charcoal or wood,” said Dhiman Das. A good rasmalai should smell only of the goodness of milk and whatever flavoring agents are being added to it.
3) Smooth dough
The chhena dough should be super duper soft and completely smooth, but you cannot use a food processor. The dough needs to be kneaded continuously until it becomes just the right texture to form into balls and cook.
4) No artificial flavor
If you are making your own rasgulla for rasmalai, don’t waste the opportunity to add some real ingredients like saffron or pistachios and not artificial flavoring agents. Most of these leave a chemical taste in the mouth and can easily ruin your efforts.
5) Check for Sweetness
It is always a good idea to check the sugar, not only when you are making malai, but also after the rasgulla balls are in the malai. That way, you can get it as sweet as you want, and adjust to your taste.
These instructions are simple to follow, but the result could be a rosemary that will blow your mind. Presenting a Kesar Rasmalai recipe which is inspired by KC Das’s special Rasmalai and is absolutely delicious.
How to make Kesar Rasmalai | Kesar Rasmalai Recipe:
Component
1. For Roshogulla
- 1.5 liters of milk
- 1 teaspoon calcium lactate
- 1 tbsp water
2. For the syrup
- 500 grams sugar
- 500 ml water
- 1 tsp reetha pods (soaked in 1 cup water)
3. For cream
- 1.5 liters of milk
- 1/4 tsp saffron
- 600-700 grams of sugar (according to taste)
- 1 tbsp pistachio powder
- 2 cardamom pods, lightly crushed
Method:
- In a wide iron skillet, heat the milk until it is hot enough to touch but do not boil. Mix calcium lactate with water, pour into milk, stir quickly once, then wait until the milk coagulates. It will take about 15-17 minutes.
- Pass the chenna through a double layer of muslin to remove the whey. Then let it rest for about 15 minutes to get rid of some of the water. Then squeeze the muslin vigorously so that some excess water is released.
- Make a syrup by adding sugar and water and let it come to a boil. Sugar syrup is ready when sugar dissolves.
- Knead the chhena by pressing it with your hand and pull the chhena with the palm of the hand so that any lump is removed and without separating the fat from the mixture, make the dough completely smooth. Once smooth, make small, round, flat balls.
- Keep the syrup on the gas and put the balls one by one in it. After the syrup comes to a boil, add 1 tbsp of reetha water from soaking the reetha pods. It’s an extra step, but it really helps to soften and fluff the rashogolla.
- Now to make cream, keep the milk warm with cardamom and reduce it till it becomes about 1/2. Put 1 tbsp saffron in this milk and let it swell. Then, add sugar with cardamom to the milk. Let the sugar dissolve completely. Then, turn off the flame. At this point, add the saffron, followed by the pistachios. Let the mixture cool down completely. Then, add the cooked chhena dough balls. Make sure you don’t add the syrup, but only the balls in it. Immediately turn off the heat, and allow the cream to cool naturally before transferring to the refrigerator for an additional at least 15 to 20 minutes before serving.
This festive season, enjoy the classic Rasmalai (Roshomalai) and make the festival a delicious affair.
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About Poorna BanerjeePoorna Banerjee is a food writer, restaurant critic and social media strategist and for the past ten years runs a blog presented by P, where she talks about the food she eats and the food she cooks, the places she visits and things of her interest. Writes. She has a keen interest in culinary anthropology, and food history and loves books, music, travel, and a glass of wine, in that order.
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