{"id":8581,"date":"2021-01-12T12:06:50","date_gmt":"2021-01-12T12:06:50","guid":{"rendered":"http:\/\/foodiewish.com\/?p=8581"},"modified":"2023-02-07T16:53:20","modified_gmt":"2023-02-07T16:53:20","slug":"rasmalai-recipe","status":"publish","type":"post","link":"https:\/\/foodiewish.com\/recipes\/rasmalai-recipe\/","title":{"rendered":"Halwai Style Rasmalai Recipe In 55 Minutes"},"content":{"rendered":"<p><strong><\/strong><\/p>\r\n<p>Halwai Style Rasmalai Recipe: Rasmalai is one of the main <span style=\"text-decoration: underline;\">Indian sweet dishes<\/span> that many of us are tempted to have it. It is like a cheesecake dipped in a delicious, mouth-watering, and flavored saffron and cardamom cream.<\/p>\r\n\r\n\r\n\r\n\r\n\r\n<p>These cottage cheese flattened balls are first dipped in the sugar syrup and then rested in rabri, or cream for about 4 hours.<\/p>\r\n\r\n\r\n\r\n<p>This is the <span style=\"text-decoration: underline;\">Bengali sweet<\/span> but it is accepted enthusiastically all over the country. It is easy to prepare yet tricky. So prepare it at home and enjoy the smooth, lip-smacking sweet.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-group\">\r\n<div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\r\n<ul>\r\n<li>Servings \u2013 8-10 Pieces<\/li>\r\n<li>Preparation Time \u2013 15 Minutes<\/li>\r\n<li>Cooking Time \u2013 2 Hours<\/li>\r\n<li>Courses \u2013 Sweet Dish<\/li>\r\n<li>Cuisine \u2013 Indian<\/li>\r\n<li>Equipment \u2013 Kadai, Colander, Ladle<\/li>\r\n<li>Calories \u2013 330 per Piece<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_53 counter-hierarchy ez-toc-counter ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662f038b0c4ca\"><span class=\"\"><span style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662f038b0c4ca\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/foodiewish.com\/recipes\/rasmalai-recipe\/#rasmalai-recipe-ingredients\" title=\"Rasmalai Recipe Ingredients:\">Rasmalai Recipe Ingredients:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/foodiewish.com\/recipes\/rasmalai-recipe\/#rasmalai-recipe-preparation\" title=\"Rasmalai Recipe Preparation:\">Rasmalai Recipe Preparation:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/foodiewish.com\/recipes\/rasmalai-recipe\/#summary\" title=\"Summary\">Summary<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"rasmalai-recipe-ingredients\"><\/span>Rasmalai Recipe Ingredients:<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<ul>\r\n<li>Saffron \u2013 \u00bc Teaspoon<\/li>\r\n<li>Cardamom Powder \u2013 \u00bc Teaspoon<\/li>\r\n<li>Milk \u2013 1.5 Litres<\/li>\r\n<li>Vinegar \u2013 2 Teaspoon<\/li>\r\n<li>Sugar \u2013 500 Grams<\/li>\r\n<li>Corn Flour \u2013 1 Teaspoon<\/li>\r\n<li>Pistachio \u2013 8-10, grated<\/li>\r\n<li>Almonds \u2013 8-10, grated<\/li>\r\n<li>Kesar Orange Color \u2013 1 Pinch<\/li>\r\n<li>Yellow Color \u2013 1 Pinch<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"rasmalai-recipe-preparation\"><\/span>Rasmalai Recipe Preparation:<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n\r\n\r\n\r\n<ul>\r\n<li>Add one-liter toned milk in the kadai, and stir till it boils. Too much fat in the milk can change the texture of rasmalai, so it is recommended to use low-fat milk.<\/li>\r\n<li>Curdle the milk. Use two tablespoon vinegar and the same quantity of water.<\/li>\r\n<li>Turn off the flame, once it is boiled and let it cool. Time being, take a bowl; place a colander on that covered with the muslin cloth.<\/li>\r\n<li>Pour in some vinegar in the milk and stir it continuously to make the chenna.<\/li>\r\n<li>Put this mixture in the colander to separate the chenna from the whey.<\/li>\r\n<li>Thoroughly wash the chenna.<\/li>\r\n<li>Collect all corners of the muslin cloth and drain the extra moisture from the chenna.<\/li>\r\n<li>Keep it aside for 10 minutes.<\/li>\r\n<li>Prepare the syrup. Add 500 grams of milk in the pan. Add saffron in it. Saffron is added to the taste.<\/li>\r\n<li>Add the cardamom powder; this recipe is incomplete without it.<\/li>\r\n<li>Add nuts to it. You can skip this step.<\/li>\r\n<li>Mix all these ingredients for about a minute.<\/li>\r\n<li>To give it a color, add kesar orange and yellow color.<\/li>\r\n<li>Keep stirring it till until boils. Now boil it for another 2-3 minutes.<\/li>\r\n<li>Add 100 grams of sugar and cook it for 4-5 minutes.<\/li>\r\n<li>Don\u2019t overcook it; keep the consistency thin so that the rasmalai absorbs it well.<\/li>\r\n<li>Now prepare the syrup. Take a big pan; add 400 grams or about 2 cups of sugar and 6 cups of water or 1.5 litres of water in it.<\/li>\r\n<li>Let the sugar dissolve in water.<\/li>\r\n<li>Make the <span style=\"text-decoration: underline;\"><a href=\"http:\/\/foodiewish.com\/recipes\/soft-and-sponge-rasgulla-recipe\/\">rasgullas<\/a><\/span>, till the syrup is prepared.<\/li>\r\n<li>Take the chenna on a plate. Check the texture. It must be dry with a little moisture. If you find it very dry, add 2 drops of water in it, and if it is very moist, squeeze it to get rid of extra water.<\/li>\r\n<li>Knead with the help of palm to make it fine and smooth. The texture should not be grainy.<\/li>\r\n<li>Now add one teaspoon cornflour in it. Again knead it for 2-3 minutes to mix it well.<\/li>\r\n<li>Prepare the balls from it. Take a small portion, roll it between the palms, and press it to give it a rasmalai shape.<\/li>\r\n<li>Put this rasmalai in the boiling syrup. Place it very gently. Cook it on high flame for about 15 minutes. Cover the lid. Check between for after 2-3 minutes.<\/li>\r\n<li>Use very light hands to turn them after 5-6 minutes.<\/li>\r\n<li>After 15 minutes, turn off the flame and let them rest in hot syrup for 5 minutes.<\/li>\r\n<li>Take a pan; add 10 ice cubes in it. Put some hot syrup in that.<\/li>\r\n<li>Add all the rasmalai in the pan; we are doing this to stabilize it and to make the rasmalai spongier. Rest it for 30 minutes.<\/li>\r\n<li>Take one rasmalai, press it with a light hand to remove the extra syrup, and put it in the milk. Repeat the process.<\/li>\r\n<li>Keep it aside for 4 hours, so that the rasmalai can absorb all the color and flavor from the milk.<\/li>\r\n<li>Keep it in the fridge. Check after 4 hours.<\/li>\r\n<li>The rasmalai is ready to serve.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/qmooLr-IVe0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<h2><span class=\"ez-toc-section\" id=\"summary\"><\/span>Summary<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\n<div class=\"w-full border-b border-black\/10 dark:border-gray-900\/50 text-gray-800 dark:text-gray-100 group bg-gray-50 dark:bg-[#444654]\">\r\n<div class=\"text-base gap-4 md:gap-6 m-auto md:max-w-2xl lg:max-w-2xl xl:max-w-3xl p-4 md:py-6 flex lg:px-0\">\r\n<div class=\"relative flex w-[calc(100%-50px)] flex-col gap-1 md:gap-3 lg:w-[calc(100%-115px)]\">\r\n<div class=\"flex flex-grow flex-col gap-3\">\r\n<div class=\"min-h-[20px] flex flex-col items-start gap-4 whitespace-pre-wrap\">\r\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\r\n<p>And that&#8217;s a wrap on our Rasmalai recipe! We hope you enjoyed making and eating this creamy and delicious Indian dessert. If you have any questions or comments, feel free to reach out. Until next time, happy cooking and enjoy your Rasmalai!<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Halwai Style Rasmalai Recipe: Rasmalai is one of the main Indian sweet dishes that many of us are tempted to have it. It is like a cheesecake dipped in a delicious, mouth-watering, and flavored saffron and cardamom cream. These cottage cheese flattened balls are first dipped in the sugar syrup and then rested in rabri, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":8591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[20,262],"tags":[190,472],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/posts\/8581"}],"collection":[{"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/comments?post=8581"}],"version-history":[{"count":6,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/posts\/8581\/revisions"}],"predecessor-version":[{"id":13574,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/posts\/8581\/revisions\/13574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/media\/8591"}],"wp:attachment":[{"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/media?parent=8581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/categories?post=8581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiewish.com\/wp-json\/wp\/v2\/tags?post=8581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}