HALDIRAM Rasmalai, 1 x 1 kg

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My time tested recipe will help you make soft and juicy rasmalai that literally melts in your mouth. I share the 3 key pointers to make them the softest, which is the characteristic of a well-made rasmalai. This ice cold water or ice cubes will keep your chena super soft as it stops further cooking. This method is best if you are using pasteurized or/& homogenized milk. This depends of the kind of milk used. If using non-homogenized milk 45 to 60 mins is just good enough. If using homogenized then it depends again on the kind of milk. The unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake covered in the refrigerator for 3-4 days.

Cake layer: brushed/lightly soaked with milk from ras malai. Don’t soak too much as it will all become mushy. We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.I consider chena to be perfect if it passes this test. Take a small portion of the chena and smear it to a smooth surface like your kitchen countertop or chopping board. Draining syrup from Rasgullas: Make sure to squeeze out excess sugar syrup from the chenna or rasgullas. If you skip this step, your rasmalai will be hard-textured. When the chena is still moist yet has no dripping whey in it then it is good for kneading. Here is a picture with details. Yogurt: Preferably full-fat whole milk yogurt. But I have tried with fat-free and low-fat yogurt too and it works just fine. Now place rasmalai pieces on top of the cake. In a single layer. Depending on the size of your rasmalai, you’ll need more or less. I have used 9 pieces and I am going to cut this cake into 9 pieces. So 1 piece per person.

Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate. But remember to use ice cold water or ice cubes to stop the cooking further after the entire milk has curdled. This will give you the soft chena. Faqs

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The name is derived from 2 words- Ras, meaning syrup, and Malai, meaning cream. The meaning literally translates to creamy syrup. Chenna is later drained of its whey, then it is kneaded and shaped to discs. These discs are cooked in boiling hot sugar syrup so they puff up and get a porous and spongy texture.

This popular festive delicacy is popular all over the South Asian Countries & you will commonly find them in the Sweet shops/ Halwai shops. Do not overmix the batter once you add the dry ingredients. That will result in a dense and hard cake. When getting ready to serve, get a long knife and cut off the edges to get clean bakery cake like slices! It’s that simple. Have you noticed that I haven't posted that many recipes of Indian desserts/sweets here? Well, I've posted a number of Payasam/Kheer recipes and a Gajar (carrot) Halwa recipe and my Indian dessert recipe collection ends there. I'm not sure why I haven't tried any major Indian desserts. Somehow I've associated it with too much of work and too much of ghee. I may be completely wrong, but I didnt bother to prove it otherwise.You can add saffron if you like to the whipped cream, but I find saffron to be very overwhelming and takes away from the rasmalai taste and feel. I prefer saffron in a kesar pista cake!