Rasmalai Recipe.

Rasmalai recipe –
Rasmalai recipe is one of the significant sweet dishes in Bengal for any occassion.Squishy rasgullas covered with the rich, sweet, thickened, saffron flavored milk. At the time of dish up, it is decorated with your choice of nuts. Rasmalai recipe with milk powder again one of the well-liked Bengali sweet of soft cottage cheese balls and rasgullas soak up in the condense as well as sweetened milk. Rasmalai easy recipe is the most preferable sweet out of all the other Bengali sweets. If you wish to create any particular dessert on Holi this year, then you can try making Rasmalai at home. It is not as hard to make it as it seems.

How to Cook Rasmalai Recipe. Rasmalai Easy Recipe.
Rasmalai Recipe Photo.

When you will prepare rasgullas, you also prepare rasmalai with a number of them. You can also get store brought rasgullas to make rasmalai. This recipe is not a quick one made with condensed milk, but the conventional way made with plummeting milk.
It would be better to making the rasgullas a day or two before as well as then later make the rasmalai. Dividing work this way makes it simple. If you would like to make rasgullas at home, then you can check this rasmalai recipe video and how to make rasmalai at home post.
Rasmalai is generally served freezing along with any accompaniments. While dish up , also serve the thickened milk with the rasmalai. They are a dissolve in the mouth with moist cream in all bite. They are so yummy that anyone who tastes these get enthralled as well as would long for more. It is wealthy dessert. It is generally arranged on festivals like Diwali or special occasions. And it is dish up after dinner.

Ingredients For Rasmalai Recipe.

1 Litre Milk.
100 gm Sugar.
Fresh Cream.
8-10 Rasgullas ( Cut into 1/2 ).
little Adible Yellow Colour.
1 tsp Vanilla Assence.
Few Chopped Pistachious.
Few Threads of Saffron.
STEP 1.
Heat 1 litre of milk, when it starts bubbling add 100 gm sugar in it and cook it for 5-10 minutes at a medium low heat.

How to Cook Rasmalai Recipe.
Rasmalai Recipe step 1 Photo.

STEP 2.
Now add fresh cream in it and Mix it very well and stir it continuously, cook it until it reduce by 25% or you can reduce more if you want.

How to Make Rasmalai Recipe.
Rasmalai Recipe step 2 Photo.

STEP 3.
Divide all the rasgulla’s into 1/2 from the centre as show in Picture.

Home Made Rasmalai Recipe.
Rasmalai Recipe step 3 Photo.

Now add food colour in it ( you can also use real saffron in it ) and mix it very well.

How to Cook Rasmalai Recipe.
Rasmalai Recipe step 3-2 Photo.

STEP 4.
Now add Rasgullas in it and cook it for further few minutes so it can absorb creamy milk nicely, now it is almost ready so turn the heat off and add 1 tsp of Vanilla Assence and mix it nicely.

How to Make Rasmalai Recipe.
Rasmalai Recipe step 4 Photo.

So this is it very Easy and Delicious rasmalai is ready, garnish it with few Pistachious and some real saffron.

Home Made Rasmalai Recipe.
Rasmalai Recipe step 4-2 Photo.

 

Rasmalai Recipe.
 
Prep time
Cook time
Total time
 
Rasmalai Recipe with step by step Photos.
Author:
Recipe type: Dessert.
Cuisine: Indian.
Ingredients
  • 1 Litre Milk.
  • 100 gm Sugar.
  • 200 gm Fresh Cream.
  • 8-10 Rasgullas ( Cut into ½ ).
  • little Adible Yellow Colour.
  • 1 tsp Vanilla Assence.
  • Few Chopped Pistachious.
  • Pinch of Saffron.
Instructions
  1. Heat 1 litre of milk, when it starts bubbling add 100 gm sugar in it and cook it for 5-10 minutes at a medium low heat.
  2. Now add fresh cream in it and Mix it very well and stir it continuously, cook it until it reduce by 25% or you can reduce more if you want.
  3. Divide all the rasgulla's into ½ from the centre as show in Picture.
  4. Now add food colour in it ( you can also use real saffron in it ) and mix it very well.
  5. Now add Rasgullas in it and cook it for further few minutes so it can absorb creamy milk nicely, now it is almost ready so turn the heat off and add 1 tsp of Vanilla Assence and mix it nicely.
  6. So this is it very Easy and Delicious rasmalai is ready, garnish it with few Pistachious and some real saffron.