6 April, 2016
Rasmalai – A royal lip-smacking Indian Dessert
Rasmalai is the most popular milk based dessert available in almost all parts of India, Pakistan and Bangladesh. Quite a few Indian restaurants, food joints and sweet shops are offering it in many parts of the world. It is a rich cheesecake without a crust. Rasmalai finds its roots in the erstwhile undivided Bengal area of India. The word ‘lip-smacking’ is a perfect word to explain rasmalai. It is quite soft, spongy and tasty.
Owing to its sweet taste it is a special dessert that is served after dinner much like ice cream, however there is no hard and fast rule that you need to have it only after dinner. Whenever you crave for a rasmalai just go for it. Good news for people who are diabetic or keep a strict vigil on their weight since Rasmali is available in low sugar content also which makes no compromise with its taste. It is full of proteins since it contains high quantity of milk. Almost all ingredients of Rasmalai have several health benefits. Saffron is helpful in fighting cancer. It helps kill cancer by going into the cancer cells and sending them a signal for apoptosis (a type of cell death in which the cell uses specialized cellular machinery to kill itself), thus leading the cancer cells to commit suicide. Almond and pistachio are full of antioxidants.
A few special arrangements need to be made at home to ensure the taste and charm of rasmalai is retained. The efforts required to make rasmali are worth it since you get to have one of the finest delicacies that will tickle your taste buds for a long time.
Let’s start the process of making Rasmalai
Ingredients to make Chenna
|Lemon Juice||3 Tbsp|
Ingredients to make syrup to boil chenna balls
|Sugar||According to taste|
Ingredients to make Ras (syrup) for rasmalai
|Milk||6 to 7 Cups|
|Cardamom Powder||1/4 tsp|
|Pistachios||1 tsp (chopped)|
|Almonds||1 Tbsp, (chopped)|
|Sugar for the Ras (Syrup)||According to taste|
Making Rasmalai at home
Chenna prepration is going to be the first step
1. Firstly we will take a steel pan and add milk into this and boil it for 10 to 12 minutes.
2. To make chenna we add 3 tablespoons of lemon juice into the boiled milk. Keep stirring until milk particles have completely separated from the whey (greenish liquid).
3. Take chenna (paneer) in a kitchen cloth and squeeze it to take out water from it. Wash chenna to remove the flavor of lemon and hang it aside for 1 hour.
Time to make chenna balls for the rasmalai
1. If the chenna is ready put it in a blender and blend it for 2 minutes.
2. Take it out in a plate and make it into dough.
Now make smooth balls of chenna and press them a little bit because the size will be double after cooking.
3. Now we will put chenna balls into the syrup, which is mixture of sugar and water.
4. To make the mixture of sugar and water take 6 cups of water into a pan and sugar (as per your taste). Boil it until it mixes well. Then add the chenna balls into this and cook them until they become spongy, soft and fluffy.
5. If you are diabetic you can add sugar Free Natural diet Sugar in the water.
Now it’s the time to make ras (syrup) for the chenna balls
1. Take some milk into a pan and boil it until it will be half of the added milk.
2. It will become very smooth and creamy and then add saffron into the milk.
3. Now add pistachios, almond, cardamom powder and sugar or sugar Free Natura Diet Sugar into the milk and cook for 5 minutes.
4. Let the ras (syrup) cool now. Then take the chenna balls in a calicle and pour the ras (syrup) over it and your Rasmalai is ready to eat. It is very important to keep in mind when you add sugar into the syrup that we have boiled chenna balls in the mixture of sugar and water. This sweet, soft and spongy Indian dessert is served chilled and garnished with the dry fruits, silver and gold leafs