Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of a popular Indian dessert called Rasmalai or Roshomalai as we call it in Bengali. The main ingredient of this recipe is milk. This is basically rasgulla in thickened milk instead of syrup. However, the procedure followed by people to prepare this dessert may vary slightly.
So, today I will share my recipe of making Roshomalai. I would suggest you to follow my recipe for once and I am sure you will love its taste. Do comment about your experience in the comment section.
Now lets quickly go through the detailed recipe for making Roshomalai.
For making rasgulla:
Chhena from 1.5 lt milk
All purpose flour/Maida 1.5 tsp or as required
Sugar 1 cup
Water 4 cup
For making malai:
Milk 1 lt
Condensed Milk ½ cup
Saffron strands 12 to 15
- Take the chhena in a flat bottom plate and knead it. Add maida little by little while kneading the chhena. Keep kneading until you get a very fine texture of the chhena.
- Now divide the chhena dough into small portions.
- Take one of these portions at a time and give it the shape of a Peda. This way shape all the portions and keep ready
- Now take the sugar in a deep bottom vessel and add the water into it. Place the vessel at high flame and keep stirring until all the sugar gets dissolved and the syrup starts boiling
- Once the syrup starts boiling, gently add the chhena portions one by one into the syrup
- Cover and cook the rasgullas for about 12 to 15 minutes. By this time the rasgullas will become double of its original size.
- Now take out the rasgullas from the syrup and keep aside
- Take the milk in a heavy bottom vessel and place the vessel at high flame.
- Once the milk starts boiling take out about 4 tbsp of milk in a bowl. Add the saffron strands to the bowl of milk after it has cooled down a little
- Keep on boiling the rest of the milk with occasional stirring.
- Once the milk has reduced to, a little less than ½ of its original volume, add the condensed milk and stir and mix well.
- Keep on boiling the milk for another 5 minutes at medium flames and then add the saffron infused milk into it. Give it a good stir and then switch off the flames. Let the milk cool down until warm
- Now take the rasgullas in a serving bowl or plate and add the warm milk to it.
- You can top it with some chopped dry fruits of your choice. My family like to take it without nuts so I did not add them.
- Rasmalai is ready to be served. Enjoy delicious rasmalai with your falimy and guests.