Rasmalai, also known as rosomalai, is a traditional Bengali dessert that is quite popular all across the country. It is made with flattened chenna balls (cottage cheese) that are cooked in sweetened milk and flavoured with saffron or cardamom. Rasmalai has a melt-in-the-mouth texture and can make any dessert lover drool. Doesn’t it? But making it at home can seem a little tricky, which is why we prefer buying this sweet delight from our local halwai shop. And whenever we’ve tried making it at home, somehow it never matches our expectations. It either ends up being too hard or lacks the flavour that adds to its richness. If you’re someone who struggles to make this dessert at home, don’t worry. In this article, we bring you some easy tips that’ll help you recreate halwai-style rasmalai from the comfort of your kitchen. Take a look.
Also Read: Homemade Rasmalai Recipes: 3 Quick And Easy Ways To Make This Classic Dessert
Here Are 6 Tips To Make Perfect Rasmalai At Home:
1. Always use full-fat milk
The secret behind the soft texture of rasmalai lies in the type of milk that you decide to use. If you opt for milk that has a low-fat content, your rasmalai won’t turn out the way you wish it would. For an extra smooth and creamy texture, you must always use full-fat milk over any other type of milk.
2. Use the right type of utensil
Many people do not pay attention to the type of utensil that they use while making rasmalai. But you’ll be surprised to know that it actually plays a major role. It’s recommended to use a kadhai or any other heavy-bottomed pan while making rasmalai, as they allow more room for proper cooking. If you use a thin pan, there is a high chance of the milk burning.
3. Make sure to stir the milk
Do you forget about the milk after putting it to boil? If yes, it’s time to stop doing it. It’s important to stir the milk occasionally while it’s boiling to prevent it from sticking to the bottom of the pan. It will also prevent it from burning. So, if you do not want to spend extra time re-boiling the milk, do not forget to stir!
4. Add lemon juice
You must add a few drops of lemon juice to the milk after it has cooled down after boiling. This helps curdle the milk, which is required to make chenna. If you do not add lemon juice, your chenna won’t be that soft. Since chenna is the main ingredient in making rasmalai, you must ensure that it is of the best quality. You can also use vinegar for the same purpose.
Also Read: How To Make Tender Coconut Rasmalai – Give Classic Rasmalai A Unique Twist With This Delicious Recipe
5. Squeeze out excess water
Once your chenna is ready, you must wrap it in a wet cloth and squeeze out all that excess water. Having extra water in chenna won’t make it soft, it would rather end up making your rasmalai hard. And we certainly do not want that. Also, make sure to knead the chenna dough well to enjoy halwai-like rasmalai at home.
6. Cook it the right way
Rasmalai needs to be cooked in sweetened milk on a low-medium flame. You need to add the rasmalai one by one, as adding them all together can make them stick together and ruin their texture. Allow them to boil for at least 10-15 minutes. And do not forget to add some saffron strands or cardamom for that extra hint of flavour.
So, the next time you struggle to make rasmalai at home, follow these easy tips for halwai-like perfection. Do let us know how they worked for you in the comments section below.