Rasmalai Recipe | Soft & Easy Rasmalai in Microwave |
The festive season has arrived, and what could be better than a delicious Rasmalai recipe that can be made in no time and yields the greatest results? These rasmalais come out very soft, aren’t dry at all, and soak up all of the milky sweetness. They also don’t crack throughout the cooking process.
- Cheeni (sugar) – 1 cup
- Pista (pistachio) – 1/4 cup (slivered)
- Badam (almonds) – 1/4 cup (slivered)
- Elaichi (cardamom) a pinch
- Kesar (saffron) – 10-12 strands
- Milk 1 litre
- In a large microwave-safe bowl, combine all of the ingredients and stir well. Microwave on high for 15 minutes.
- Using a large bowl will keep the milk from leaking all over the place.
- You can use whichever nuts you like and adjust the sweetness to your liking.
- Your rasmalai masala milk is ready.
- Remove from the heat and allow to cool to room temperature.
- You’ll be able to make the chena by then.
- Milk 1 litre
- Water 1/4th cup + vinegar 2 tbsp
- Ice cubes as required
- Cornstarch 1 tsp
- Sugar 1 cup
- Water 4 cups
- Set a heavy-bottomed wok or a stockpot over medium heat, add the milk and stir in intervals, bring to a boil, then turn off the induction or flame and stir to cool slightly.
- Add vinegar and water to a separate bowl, stir well, then gradually add this mixture to the milk, stirring softly while curdling the milk.
- Gradually add the milk solids until they separate from the whey (green water).
- As the milk curdles, add ice cubes to stop the cooking, then strain the milk solids (chena) through a sieve with a muslin cloth over it, reserving the whey. Rinse the chena with fresh water to remove the sourness.
- To eliminate the excess moisture, squeeze the muslin cloth tightly.
- You can quickly open the towel and mix it to squeeze the surplus moisture out again. However, the chena must be somewhat damp else the rasmalai would not soften.
- Transfer the squeezed chena to a large thali and begin creaming the chena with the heel of your palms.
- To break down the chena grains and achieve a smooth and creamy texture, cream it thoroughly.
- The creaming procedure should be continued until your hand turns greasy, indicating that the chena has begun to lose its fat. The texture should be very smooth and creamy.
- Collect the chena with light hands as soon as it begins to escape the thal.
- You can add cornstarch for binding at this stage; I’m using 1 tsp cornstarch. Adding the cornstarch ensures that the rasmalai will turn out perfect; you can skip it if you think your chena has a perfect consistency and won’t spoil when you shape it; it’s advisable to use cornstarch if you’re a beginner and don’t have much experience making rasmalais.
- After mixing in the cornstarch, the chena will become a soft dough; you can add extra cornstarch if the chena is too moist; however, don’t overdo it with the cornstarch.
- To make the sugar syrup, place the water and sugar in a large microwave-safe bowl with a wide opening, mix well to dissolve the sugar granules, and cook for 12 minutes on high power or until the chaashni begins to boil.
- You can shape the rasmalai tikkis while the syrup is simmering.
- To make the tikkis, split the chena into little marble-size roundels and start shaping them into mini-tikkis between your palms, applying light pressure and working in a circular motion.
- You may also shape them into mini tikkis by rolling them into ideal small balls and flattening them.
- To prevent the chenas from drying out, cover the chena tikki with a damp cloth while you shape the rest of the batch.
- Cook the chena in boiling syrup in the microwave for 12 minutes on high power, as soon as the chaashni boils, place in the shaped tikkis and cover with cling wrap, pricking with a toothpick to make holes.
- Because the chena will double in size, make sure you drop in the rasmalai with enough room in the bowl; you don’t want to overcrowd the bowl during cooking.
- Remove the bowl from the heat and cover it; let the chena soak in the syrup for 10-12 minutes before allowing it to cool.
- Once the temperature has dropped, carefully squeeze the soft chena to remove any extra syrup and immediately pour in the rasmalai milk, making ensuring it is at room temperature.
- Allow the rasmalai to soak in the milk for at least 4 hours before refrigerating it.
- When the rasamalai is complete, serve it chilled with slivered nuts on top.